Leg of Lamb Recipe
This leg of lamb recipe delivers tender, flavorful meat seasoned with garlic, rosemary, and lemon, then roasted to perfection. A classic main dish ideal for holidays or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Roast
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
- 1 leg of lamb (4–5 pounds), bone-in or boneless
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried)
- 1 tablespoon lemon zest
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Optional: 1 cup dry white wine or broth for roasting pan
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, combine garlic, rosemary, thyme, lemon zest, olive oil, mustard, lemon juice, salt, and pepper to form a paste.
- Pat the lamb dry and make small slits all over the surface. Rub the herb paste evenly over the lamb, pressing into the slits.
- Place lamb on a rack in a roasting pan. Pour wine or broth into the bottom of the pan if using.
- Roast for 20 minutes, then reduce oven temperature to 350°F (175°C) and continue roasting for 1 to 1.5 hours, or until internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Remove from oven and let rest for 15–20 minutes before slicing.
- Carve and serve with pan juices or mint sauce.
Notes
- Use a meat thermometer for precise doneness.
- Marinate the lamb with the herb paste overnight for deeper flavor.
- Leftovers are great in wraps, salads, or sandwiches.
Nutrition
- Serving Size: 6 oz
- Calories: 400
- Sugar: 0g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 115mg
Find it online: https://ukfinda.com/leg-of-lamb-recipe/