Roasted Leg of Lamb Recipe (Print Version)
Master a tender, flavorful roasted leg of lamb with this simple recipe. Ideal for holidays or special dinners, achieve a golden crust and juicy interior.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Star of the Show
01 -
1 (5 to 6-pound) boneless leg of lamb, butterflied and trimmed
→ Mediterranean Marinade & Aromatics
02 -
1/4 cup extra virgin olive oil
03 -
8 cloves garlic, minced
04 -
2 tbsp fresh rosemary, chopped
05 -
1 tbsp fresh oregano, chopped
06 -
1 tsp dried thyme
07 -
1 lemon, zested and juiced
08 -
1/2 tsp red pepper flakes (optional)
→ Root Roasters & Pan Drippings
09 -
1 1/2 lbs small red potatoes, halved
10 -
1 lb carrots, peeled and cut into 2-inch chunks
11 -
1 large red onion, cut into 1-inch wedges
12 -
1 cup chicken or vegetable broth
→ Finishing Touches
13 -
Salt and freshly ground black pepper, to taste
14 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
In a small bowl, combine 1/4 cup extra virgin olive oil, 8 cloves minced garlic, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh oregano, 1 tsp dried thyme, and the zest and juice of 1 lemon. Add 1/2 tsp red pepper flakes, if using. This aromatic blend is key for How to Roast a Leg of Lamb.
02 -
Pat the 1 (5 to 6-pound) boneless leg of lamb dry. Season generously with salt and freshly ground black pepper. Spread the prepared herb marinade all over the lamb, ensuring it's well coated. For the best How to Roast a Leg of Lamb, let it marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated.
03 -
Preheat your oven to 400°F. In a large roasting pan, toss 1 1/2 lbs small red potatoes (halved), 1 lb carrots (2-inch chunks), and 1 large red onion (1-inch wedges) with a drizzle of olive oil, salt, and pepper. This forms a delicious bed for your How to Roast a Leg of Lamb.
04 -
Place the marinated lamb, fat-side up, directly on top of the prepared vegetables in the roasting pan. Pour 1 cup chicken or vegetable broth into the bottom of the pan around the vegetables. This adds moisture and flavor to the pan drippings.
05 -
Roast for 20 minutes at 400°F, then reduce the oven temperature to 350°F. Continue roasting for 90-100 minutes, or until an internal temperature of 130-135°F for medium-rare is reached. For a perfect How to Roast a Leg of Lamb, use a meat thermometer.
06 -
Carefully remove the lamb from the roasting pan and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes. This resting period is crucial for juicy results. While resting, toss the vegetables in the pan drippings.
07 -
Carve the rested lamb against the grain into thick slices. Arrange the sliced lamb on a platter with the roasted potatoes, carrots, and red onion. Garnish generously with 2 tbsp chopped fresh parsley and serve immediately.
# Notes:
01 -
For medium-rare, aim for 130-135°F. For medium, 135-140°F. Remember, the temperature will rise a few degrees while resting.
02 -
Leftover roasted lamb can be stored in an airtight container in the refrigerator for up to 3-4 days. It's delicious in sandwiches or salads.
03 -
No fresh herbs? Use 1 teaspoon dried rosemary and 1/2 teaspoon dried oregano. For a different flavor profile, try adding a tablespoon of Dijon mustard to the marinade.
04 -
This roasted leg of lamb pairs beautifully with a light green salad, couscous, or a simple rice pilaf to soak up the flavorful pan juices.
# Tools You'll Need:
01 -
Roasting pan with rack
02 -
Sharp knife
03 -
Cutting board
04 -
Small bowl
05 -
Whisk
06 -
Meat thermometer
# Nutrition Facts (Per Serving):
Calories: 1036 kcal
Total Fat: 63 g
Total Carbohydrate: 26 g
Protein: 91 g