California Lamb Roasted Leg of Lamb with Lemon-Tahini Sauce
chef laura kenny

Roasted Leg of Lamb with Lemon-Tahini Sauce

Serves 6 | 2hr 30min

Recipe by Chef Laura Kenny, Real Food Catering

Roasted Leg of Lamb with Lemon-Tahini Sauce


The Lamb Preparation

Preheat oven to 400°F. In a blender or food processor, combine garlic, oregano, paprika, oil and the lemon juice. Pulse to mix well. Season with salt and pepper. Place the lamb on a wire rack on an oven-proof tray under the oven broiler. Broil 5-7 minutes on each side. Remove the lamb from the oven. Turn oven temperature down to 325°F. Reposition the oven rack to the middle of the oven. Rub marinade over lamb, tent with a foil cover and return to oven. Roast 1 hour, remove foil cover and continue to cook until desired doneness (about 1 hour longer).

For medium-rare, pull from oven at 135°F (it will continue to cook 3-5 degrees after removed from oven). Slice and garnish with Lemon-Tahini Sauce and mixed greens.

Lemon-Tahini Sauce

In a small bowl, whisk all ingredients to combine. Season to taste with salt. If the dressing is too thick, whisk in 1/4 to 3/4 cup warm water as needed until desired consistency is reached.

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Roasted Lamb
  • 1 leg lamb, 2-3 pounds (remove lamb from refrigerator 1 hour before cooking)
  • 6 cloves garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons paprika
  • 1/4 cup oil
  • 1 lemon, juiced
  • Salt and pepper to taste
Lemon-Tahini Sauce
  • 2 tablespoons lemon juice
  • 1/2 cup tahini
  • 2 tablespoons maple syrup
  • Salt to taste
leg of lamb, lemon, roasted, sauce, sliced