I just made one of those Greek Lamb Recipes that turns a polite dinner into a messy, delicious argument over who gets the last piece.

Jump to Recipe

I’m obsessed with this Greek style roasted lamb because it tastes like sunshine and salt smashed together. I love the way the fruitiness of 1 large ripe mango, peeled, pitted and diced sings against briny 1 cup pitted Kalamata olives, halved while the meat gets those crunchy edges I crave.

It’s messy and loud and impossible to eat politely. I keep coming back to it at family nights and even for a Roast Lamb Christmas Dinner riff, because Greek Lamb Recipes this bold just won’t quit.

But mostly I love the fat and char and that bright, sharp finish always.

Ingredients

Print Recipe (No Advertisments)

Leg of lamb: the hearty centerpiece, juicy protein that feeds a crowd and looks impressive.
Garlic: punchy aromatics, it’s bold and makes everything taste home-cooked.
Olive oil: silky richness, helps brown the meat and carries the herbs.
Oregano: herbal, slightly bitter note—classic Greek vibe, fresh or dried works.
Rosemary: piney crunch when crushed, sticks to the roast and smells amazing.
Thyme: subtle earthiness, it’s the quiet background herb that keeps balance.
Kosher salt: essential seasoning, pulls flavors together and seasons the meat right.
Black pepper: bright bite, a little heat that wakes up the dish.
Lemons: zesty brightness, acid that cuts the lamb’s richness and refreshes.
Wine: adds depth and a little tang while helping make a pan sauce.
Honey or maple: touch of sweetness, helps caramelize and balance the citrus.
Mango: sweet, juicy contrast—tropical pop against savory lamb, unexpected in a good way.
Kalamata olives: briny, meaty bites that add salty tang and texture.
Red onion: sharp crunch and color, it’s slightly sweet when marinated.
Red chili or flakes: optional heat, gives a cheeky kick if you want spice.
Vinegar: bright acid note, ties the mango and olives together in the salsa.
Parsley: fresh green herb, it’s clean and lively in every bite.
Mint or cilantro: cooling lift—mint’s bright, cilantro’s herbaceous, pick your vibe.
Greek yogurt or feta: creamy or crumbly tang, great for dolloping over slices.
Flaky sea salt: finish touch, it’s that satisfying crunch and final flavor pop.

Ingredient Quantities

1 (4 to 5 lb) bone in leg of lamb, trimmed of excess fat

6 cloves garlic, minced or smashed

3 tbsp extra virgin olive oil

1 tbsp dried oregano, or 2 tbsp fresh chopped

1 tsp dried rosemary, crushed

1 tsp dried thyme

2 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper

2 lemons, zested and juiced

1/2 cup dry white wine or dry red wine

2 tbsp honey or good quality maple syrup

1 large ripe mango, peeled, pitted and diced

1 cup pitted Kalamata olives, halved

1 small red onion, finely chopped

1 small red chili or 1/2 tsp chili flakes optional for heat

2 tbsp red wine vinegar or apple cider vinegar

1/4 cup fresh flat leaf parsley, chopped

2 tbsp fresh mint or cilantro leaves, chopped

1/2 cup Greek yogurt or crumbled feta for serving optional

Freshly ground black pepper and flaky sea salt to finish, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat the oven to 425°F. Pat the 4 to 5 lb bone in leg of lamb dry and trim any excess fat, then make shallow slashes across the surface so the marinade can get in.

2. In a bowl mix 6 cloves garlic (minced or smashed), 3 tbsp extra virgin olive oil, 1 tbsp dried oregano (or 2 tbsp fresh), 1 tsp crushed dried rosemary, 1 tsp dried thyme, 2 tsp kosher salt, 1 tsp freshly ground black pepper, zest and juice of 2 lemons, 2 tbsp honey (or maple syrup) and 1/2 cup dry white or red wine. Rub this all over the lamb, working it into the slashes, then let it sit at room temp for 30 minutes or cover and chill for up to 4 hours.

3. Place the lamb on a rack in a roasting pan and roast at 425°F for 15 minutes to get a good color, then lower the oven to 350°F and continue roasting about 15 minutes per pound for medium rare (use a meat thermometer: 125 to 130°F for rare, 135°F for medium).

4. While the lamb roasts, make the mango and olive relish. In a bowl combine 1 large ripe mango diced, 1 cup pitted Kalamata olives halved, 1 small red onion finely chopped, and if you want heat add 1 small red chili finely chopped or 1/2 tsp chili flakes.

5. Dress the relish with 2 tbsp red wine vinegar or apple cider vinegar, the remaining 1 tbsp olive oil from the bottle if any left, a pinch of salt and the remaining lemon juice if you have it, then toss in 1/4 cup chopped flat leaf parsley and 2 tbsp chopped mint or cilantro. Taste and adjust for salt, acid or heat.

6. Check the lamb temp about 15 minutes before your target time. Spoon pan juices over the roast occasionally during cooking. If the lamb is browning too fast, tent loosely with foil. When it reaches desired temp remove from oven.

7. Transfer the lamb to a cutting board, loosely tent with foil and rest for 15 to 20 minutes. Resting is key so the juices redistribute, don’t skip it even if you’re impatient.

8. While resting, skim any fat from the roasting pan juices, then deglaze the pan with the remaining wine or a splash of water, scrape up browned bits and reduce slightly on the stove to make a quick jus. Stir in a teaspoon of honey if you want a glaze like finish.

9. Carve the lamb against the grain, arrange on a platter, spoon the mango and olive relish over or serve alongside. Offer 1/2 cup Greek yogurt or crumbled feta on the side for creamy tang, and finish with freshly ground black pepper and flaky sea salt to taste.

10. Serve with roasted potatoes or warm pita, make sure everyone gets some relish and a bit of jus, and remind your guests to let it cool a minute before they dig in or they’ll burn their mouths like i sometimes do.

Equipment Needed

1. Roasting pan with a rack
2. Instant-read meat thermometer
3. Large mixing bowl (for the marinade and resting lamb)
4. Small bowl (for the mango and olive relish)
5. Sharp chef knife and carving knife
6. Cutting board (one for raw meat, one for produce if possible)
7. Citrus zester/box grater and a lemon juicer or reamer
8. Wooden spoon or silicone spatula and a ladle for jus

FAQ

Q: How long should I roast a 4 to 5 lb bone in leg of lamb?

A: Roast at 325 F for about 20 to 25 minutes per pound for medium rare, so roughly 1 hour 20 minutes to 2 hours. Use a meat thermometer: 130 F for medium rare, 140 F for medium. Remember the temp will rise 5 to 10 degrees while resting.

Q: Do I need to marinate the lamb overnight?

A: It helps but is not required. If you have time rub the garlic, oil, herbs, lemon zest and salt on the lamb and chill overnight for deeper flavor. If short on time 1 hour at room temp after rubbing still gives good flavor.

Q: Can I swap ingredients if I don't have Kalamata olives or mango?

A: Yes. Use black olives or Castelvetrano for the salty bite. For mango try ripe peaches or apricots for a similar sweet acidity. If you skip the fruit add a little extra honey and vinegar to balance.

Q: How do I reheat leftovers without drying them out?

A: Slice the lamb thin, place in a baking dish with a splash of stock or leftover pan juices, cover with foil and warm at 300 F until heated through, about 15 to 20 minutes. Or gently reheat slices in a skillet with a little olive oil over medium low heat.

Q: What's the easiest way to carve the leg of lamb?

A: Let the lamb rest 15 to 20 minutes. Use a sharp carving knife, cut along the bone to remove the shank, then slice across the grain into 1/4 inch thick slices. Cutting against the grain makes it more tender.

Q: Can I make the mango olive salsa ahead and how long will it keep?

A: Yes make it up to 6 hours ahead, keep chilled in an airtight container. The mango will soften and the flavors meld. Any longer and the mango may get mushy, though it's still fine for a day in the fridge.

Greek Style Roasted Lamb • Olive & Mango Recipe Substitutions and Variations

Leg of lamb: swap for a bone in shoulder roast or a boneless leg of lamb if you prefer easier slicing; pork shoulder works in a pinch for a different flavor, just adjust cooking time.
Kalamata olives: use chopped Castelvetrano or green olives for milder briny notes, or substitute 2 tbsp capers if you want a sharper pop.
Dry white/red wine: replace with low sodium chicken or vegetable broth for alcohol free cooking, or use unsweetened pomegranate juice for a fruity tang that pairs with the mango.
Mango: swap with ripe peach or nectarine, or use diced ripe apricot or a mix of dried apricots rehydrated in hot water if fresh fruit isnt available.

Pro Tips

– Let the lamb sit at room temp for at least 30 minutes before roasting. It helps the meat cook more evenly so the outside wont be overdone while the center is still cold.

– Use an instant read thermometer and check in the thickest part, not touching bone. Pull the lamb about 5°F below your target temp since it will keep rising while it rests.

– Make the mango-olive relish a couple hours ahead and chill it. The flavors meld and taste better, plus it saves you time while the roast rests. Bring it back to near room temp before serving so the fruit isnt stone cold.

– Don’t skip resting. Tent loosely with foil for 15 to 20 minutes, then carve against the grain. Resting keeps the juices locked in, and cutting across the grain gives you more tender slices.

Greek Style Roasted Lamb • Olive & Mango Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made one of those Greek Lamb Recipes that turns a polite dinner into a messy, delicious argument over who gets the last piece.

Servings

servings

Calories

566

kcal

Equipment: 1. Roasting pan with a rack
2. Instant-read meat thermometer
3. Large mixing bowl (for the marinade and resting lamb)
4. Small bowl (for the mango and olive relish)
5. Sharp chef knife and carving knife
6. Cutting board (one for raw meat, one for produce if possible)
7. Citrus zester/box grater and a lemon juicer or reamer
8. Wooden spoon or silicone spatula and a ladle for jus

Ingredients

1 (4 to 5 lb) bone in leg of lamb, trimmed of excess fat
6 cloves garlic, minced or smashed
3 tbsp extra virgin olive oil
1 tbsp dried oregano, or 2 tbsp fresh chopped
1 tsp dried rosemary, crushed
1 tsp dried thyme
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 lemons, zested and juiced
1/2 cup dry white wine or dry red wine
2 tbsp honey or good quality maple syrup
1 large ripe mango, peeled, pitted and diced
1 cup pitted Kalamata olives, halved
1 small red onion, finely chopped
1 small red chili or 1/2 tsp chili flakes optional for heat
2 tbsp red wine vinegar or apple cider vinegar
1/4 cup fresh flat leaf parsley, chopped
2 tbsp fresh mint or cilantro leaves, chopped
1/2 cup Greek yogurt or crumbled feta for serving optional
Freshly ground black pepper and flaky sea salt to finish, optional

Directions

Preheat the oven to 425°F. Pat the 4 to 5 lb bone in leg of lamb dry and trim any excess fat, then make shallow slashes across the surface so the marinade can get in.
In a bowl mix 6 cloves garlic (minced or smashed), 3 tbsp extra virgin olive oil, 1 tbsp dried oregano (or 2 tbsp fresh), 1 tsp crushed dried rosemary, 1 tsp dried thyme, 2 tsp kosher salt, 1 tsp freshly ground black pepper, zest and juice of 2 lemons, 2 tbsp honey (or maple syrup) and 1/2 cup dry white or red wine. Rub this all over the lamb, working it into the slashes, then let it sit at room temp for 30 minutes or cover and chill for up to 4 hours.
Place the lamb on a rack in a roasting pan and roast at 425°F for 15 minutes to get a good color, then lower the oven to 350°F and continue roasting about 15 minutes per pound for medium rare (use a meat thermometer: 125 to 130°F for rare, 135°F for medium).
While the lamb roasts, make the mango and olive relish. In a bowl combine 1 large ripe mango diced, 1 cup pitted Kalamata olives halved, 1 small red onion finely chopped, and if you want heat add 1 small red chili finely chopped or 1/2 tsp chili flakes.
Dress the relish with 2 tbsp red wine vinegar or apple cider vinegar, the remaining 1 tbsp olive oil from the bottle if any left, a pinch of salt and the remaining lemon juice if you have it, then toss in 1/4 cup chopped flat leaf parsley and 2 tbsp chopped mint or cilantro. Taste and adjust for salt, acid or heat.
Check the lamb temp about 15 minutes before your target time. Spoon pan juices over the roast occasionally during cooking. If the lamb is browning too fast, tent loosely with foil. When it reaches desired temp remove from oven.
Transfer the lamb to a cutting board, loosely tent with foil and rest for 15 to 20 minutes. Resting is key so the juices redistribute, don't skip it even if you're impatient.
While resting, skim any fat from the roasting pan juices, then deglaze the pan with the remaining wine or a splash of water, scrape up browned bits and reduce slightly on the stove to make a quick jus. Stir in a teaspoon of honey if you want a glaze like finish.
Carve the lamb against the grain, arrange on a platter, spoon the mango and olive relish over or serve alongside. Offer 1/2 cup Greek yogurt or crumbled feta on the side for creamy tang, and finish with freshly ground black pepper and flaky sea salt to taste.
Serve with roasted potatoes or warm pita, make sure everyone gets some relish and a bit of jus, and remind your guests to let it cool a minute before they dig in or they'll burn their mouths like i sometimes do.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.