Herb-Marinated Roasted Pork Leg
A show-stopping roasted pork leg marinated overnight in garlic, lemon, and fresh herbs, then slow-roasted to juicy, golden perfection. This crowd-pleasing centerpiece is ideal for family gatherings and holiday feasts. The overnight marinade is the key to deeply flavorful, tender meat.
🛒 Ingredients
16 servings
- 1 pork leg (4 kg / approx. 9 lbs)
- 1 whole head of garlic
- 1 large onion, finely chopped
- Juice of 3 lemons
- 2 beef bouillon cubes
- 500 ml warm water
- 1 bunch of fresh parsley
- 1 tablespoon dried oregano
- Black pepper to taste
- Salt to taste
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Directions
- 1
The day before roasting, use a sharp knife to pierce the pork leg all over, creating small deep holes to let the marinade penetrate.
- 2
Dissolve the 2 beef bouillon cubes in 500 ml of warm water and set aside to cool.
- 3
Peel the garlic cloves and crush them with salt using a garlic press or mortar. Add lemon juice, black pepper, and oregano, then mix everything into the cooled bouillon.
- 4
Place the pork leg in a large roasting dish. Pour the marinade over it, then scatter the chopped onion and parsley on top.
- 5
Using your fingers, push garlic and onion pieces into the holes in the meat so the flavors infuse deeply.
- 6
Cover and refrigerate for at least 12 hours or overnight.
- 7
The next day, preheat your oven to 220 °C (425 °F). Wrap the pork leg tightly in aluminum foil with the marinade.
- 8
Roast for 2 hours, then uncover and roast for an additional 30 minutes until deeply golden and caramelized.
- 9
Rest the meat for 10 minutes before carving. Serve with the pan juices.
💡 Chef's Tip
For extra depth of flavor, add a splash of dry white wine or apple cider to the marinade. This recipe works brilliantly on a charcoal grill using indirect heat — the smoky crust is irresistible.
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