Roast Leg of Lamb

Fakhed Ghannem (fakh-eid ghun-num)


Preparation info

    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

The aroma of herbs and spices that fills the air while this marinated leg of lamb is roasting will entice you to take a bite before it’s done. A favorite around the holidays, this makes an excellent centerpiece for any occasion.


For the Lamb

  • 4 tablespoons finely minced garlic
  • ¾ cup finely minced yellow onion
  • ¼ cup yogurt
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • ¼ cup ketchup
  • ½ teaspoon table-grind black pepper
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • 1 (4–4½-pound) boneless leg of lamb
  • 1 teaspoon and 1 teaspoon kosher salt, divided
  • Kitchen twine
  • 2 cups boiling water


    Prepare Ahead

    You can marinate the leg of lamb 1 day in advance. The leg can be roasted 4 to 5 hours in advance; however, it is best right out of the oven. Serve as directed.