This Roasted Leg Of Lamb recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
If you haven’t cooked a leg of lamb before, don’t be intimidated. I know, it seems incredibly daunting but it’s so much easier than you think. It’s fool-proof and fuss-free. And you don’t even need a long drawn-out ingredient list.
The ingredient list is super simple here – all you need is garlic, olive oil, fresh herbs, Dijon, salt and pepper. So let’s get cooking, tender and juicy Roasted Leg Of Lamb… coming right up!!
TO MAKE ROASTED LEG OF LAMB, YOU WILL NEED
Leg of Lamb: Choose lamb from a reputable butcher or trusted supplier. Consider the lamb’s origin for quality assurance.
Olive Oil: Select high-quality extra virgin olive oil for a robust flavor. Check for a dark glass bottle to protect the oil from light exposure.
Dijon Mustard: Choose Dijon mustard for its distinctive flavor. Check the label to ensure it’s made with authentic mustard seeds.
Garlic: Pick firm, plump garlic bulbs. Avoid any that are soft or have started sprouting.
Fresh Rosemary: Choose fresh rosemary with vibrant green needles. The leaves should be aromatic and not wilted.
Dried Oregano and Thyme: Consider crushing the herbs between your fingers before use to release their oils and enhance the aroma.
Kosher Salt and Pepper
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE ROASTED LEG OF LAMB?
Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
Serve and enjoy your Roasted Leg Of Lamb with all the trimmings of your choice.
RECIPE NOTES AND HELPFUL TIPS:
Marination Time: Allow the lamb to marinate for at least a few hours or, ideally, overnight. This enhances the flavors and ensures a more tender result.
Seasoning: Adjust the quantities of garlic, rosemary, oregano, and thyme to suit your taste preferences. Experimentation is key!
Room Temperature: Let the lamb sit at room temperature for about an hour before roasting. This promotes even cooking.
Roasting Technique: Start with a higher oven temperature (around 425°F/220°C) for the first 15-20 minutes to achieve a crispy exterior, then reduce for the remainder of the cooking time.
Resting Period: Allow the lamb to rest for at least 15 minutes before carving. This helps retain juices and ensures a moist result.
Carving Tips: Carve the lamb against the grain for a more tender bite.
Temperature Check: Ensure the lamb reaches the desired internal temperature. For medium-rare, aim for 145°F (63°C).
Yield: | Estimate the nutritional information for each serving:
Calories: 514.5kcal | Total Fat: 22.2g | Cholesterol: 114.3mg | Sodium: 129.3mg | Total Carbohydrates: 38.1g | Sugar: 3g | Protein: 41.5g | Calcium: 86.4mg | Iron: 6.1g | Potassium: 1374.5g | Fiber: 6.1g | Vitamin A: 628.4IU | Vitamin C: 51.2mg
FREQUENTLY ASKED QUESTIONS (FQAs):
1. Can I use a bone-in leg of lamb for this recipe?
Absolutely! Adjust cooking times accordingly, and consider the bone for added flavor.
2. Can I prepare the marination a day ahead?
Yes, marinate the lamb the day before for maximum flavor. Store it in the refrigerator.
3. Can I roast vegetables alongside the Roasted Leg Of Lamb?
Certainly! Root vegetables like potatoes and carrots complement the lamb’s roasting process.
4. How do I know when the Roasted Leg Of Lamb is done?
Use a meat thermometer. For medium-rare, the internal temperature should be 145°F (63°C).
5. Any alternatives to oregano and thyme?
Experiment with herbs like mint, sage, or savory for a unique flavor profile.
Let’s Make This Roasted Leg Of Lamb!
And there you have it – this easy, yummy Roasted Leg Of Lamb is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
- 1 (5 pound) bone-in leg of lamb, trimmed
- 4 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh thyme leaves
- 1 tbsp. Dijon mustard
- 1 tbsp. kosher salt
- 2 tsp. ground black pepper
Step 1: Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil
Step 2: Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
Step 3: In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
Step 4: Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
Step 5: Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
Step 6: Serve immediately and enjoy!