Leg of Lamb Recipe

A perfectly roasted Leg of Lamb is a show-stopping centerpiece that’s tender, juicy, and packed with rich flavor. Seasoned with garlic, herbs, and spices, then slow-roasted to perfection, this classic dish is ideal for holiday dinners, family gatherings, or any special occasion.

Why You’ll Love This Recipe

This leg of lamb recipe is surprisingly simple and delivers consistently impressive results. The meat is infused with bold, aromatic flavors from a garlic and herb marinade and roasted until perfectly cooked and succulent. Whether you’re serving it with roasted vegetables or classic sides like potatoes and gravy, it’s a dish that’s sure to impress with minimal fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in or boneless leg of lamb (about 4–6 pounds)
• Garlic cloves, minced or sliced
• Fresh rosemary or thyme, chopped
• Olive oil
• Lemon juice
• Salt
• Black pepper
• Dijon mustard (optional)
• Red wine or beef broth (for roasting pan)

Directions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix olive oil, lemon juice, garlic, rosemary, salt, pepper, and mustard (if using).
3. Pat the lamb dry and make small incisions over the surface. Stuff some garlic into the slits.
4. Rub the marinade all over the lamb and let rest at room temperature for 30–60 minutes.
5. Place lamb in a roasting pan with a rack. Pour red wine or broth into the bottom of the pan.
6. Roast uncovered for about 20 minutes per pound, or until internal temperature reaches:
   • 125°F (52°C) for rare
   • 135°F (57°C) for medium-rare
   • 145°F (63°C) for medium
7. Let rest for 15–20 minutes before carving. This helps retain juices.
8. Slice and serve with pan juices or gravy.

Servings and timing

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes – 2 hours 30 minutes (depending on weight and doneness)
Rest Time: 15–20 minutes
Total Time: 2–3 hours

Variations

• Use boneless leg of lamb for easier carving and shorter cook time.
• Add anchovy paste or balsamic vinegar to the marinade for depth.
• Roast with root vegetables like carrots, potatoes, and parsnips.
• Swap rosemary with oregano and lemon zest for a Mediterranean twist.
• Add crushed fennel seeds or smoked paprika for a spiced variation.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a baking dish with a splash of broth and cover with foil. Warm in the oven at 300°F (150°C) for 15–20 minutes.
Leftovers can also be used in sandwiches, wraps, or grain bowls.

FAQs

What’s the best cut of lamb for roasting?

Bone-in leg of lamb provides the most flavor, while boneless is easier to carve and cook evenly.

Do I need to marinate the lamb overnight?

Not necessary, but a longer marination (up to 24 hours in the fridge) enhances flavor.

Should I sear the lamb before roasting?

Not required, but searing in a pan can add extra color and flavor to the crust.

How do I know when the lamb is done?

Use a meat thermometer to check the internal temperature. Aim for 135°F (57°C) for medium-rare.

Can I cook it in a slow cooker?

Yes, but you’ll get a different texture—more like braised lamb. Roast for a crispy exterior.

How long should lamb rest after roasting?

At least 15–20 minutes to allow the juices to redistribute before slicing.

Can I roast it with vegetables?

Yes, add chopped root vegetables to the bottom of the pan around halfway through cooking.

What sides go well with leg of lamb?

Roasted potatoes, green beans, mint sauce, couscous, or a fresh herb salad work beautifully.

Can I freeze cooked lamb?

Yes, freeze slices in airtight containers for up to 2 months.

What wine pairs best with leg of lamb?

Red wines like Cabernet Sauvignon, Syrah, or Merlot pair wonderfully with the richness of lamb.

Conclusion

This Leg of Lamb Recipe is the perfect blend of simplicity and sophistication. Tender, juicy, and full of robust flavors, it makes an unforgettable centerpiece for any occasion. Whether you’re hosting a festive dinner or cooking for a special meal at home, this foolproof recipe guarantees delicious results every time.

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