Roasted Leg of Lamb

This roasted leg of lamb is an easy, fool-proof recipe even for first-timers! An impressive main dish for the holidays. So tender, so juicy!

Why you’ll love this roasted leg of lamb

• Easier to make than you think. If this is your first leg of lamb, there is no need to be intimidated by the process. This recipe here is fool-proof and fuss-free yet packed with maximum juicy, tender flavor goodness.
• Impressive main dish for the holidays. Whether it’s Easter, Christmas, or any other big holiday get-together, a roasted leg of lamb is a true showstopper and makes for a great centerpiece main dish that is sure to impress.
• No marinade needed. A marinade is not required for a tender, juicy lamb leg. The garlic-herb-Dijon mixture in this recipe doubles as a quick lamb roast marinade and rub, locking in flavor without a long prep time.

How to make roasted leg of lamb

1. Prep the lamb. Let the lamb come to room temperature, letting it sit on the counter for about 45 minutes. Then pat the lamb completely dry using paper towels.
2. Prep the oven and roasting pan. Preheat the oven to 350°F and line a shallow roasting pan with aluminum foil.
3. Score the lamb. Make shallow cuts in a diamond pattern into the thick fat cap to trap and hold the rub.
4. Make the rub. Combine the garlic, olive oil, rosemary, thyme, Dijon, salt, and pepper.
5. Rub the lamb. Transfer the lamb to the foil-lined roasting pan, fat side up. Then rub the lamb with the garlic mixture on all sides.
6. Roast. Roast the lamb for 90 minutes or until desired doneness (the internal temperature should reach 135°F for medium).
7. Let rest and serve. Let the meat rest for at least 15 minutes, then serve warm.

Roasted Leg of Lamb

Yield: 8 servings

Prep: 20 minutes minutes

Cook: 1 hour hour 45 minutes minutes

Total: 2 hours hours 5 minutes minutes

This roasted leg of lamb is an easy, fool-proof recipe even for first-timers! An impressive main dish for the holidays. So tender, so juicy!

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Ingredients

• 1 (5 pound) bone-in leg of lamb, trimmed
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Instructions

• Preheat oven to 350 degrees F. Line a shallow 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 immediately with mini hasselback potatoes.

Equipment

Shallow Roasting Pan

Instant Read Thermometer

Notes

• Go to a reputable butcher. Cooking such a large cut of meat can be daunting! We recommend purchasing a leg of lamb that is preferably grass-fed and organic. Ask for market weight, avoiding baby lamb or mutton. The butcher can also trim the excess fat.
• Score the lamb. The scores will serve as small pockets, holding in the rub for maximum flavor penetration to toast and caramelize, allowing the outside to yield a rich, savory crust.
• Let the lamb come to room temperature. Remove the lamb from the fridge, allowing it to sit on the counter before roasting, about 45 minutes. This will take the chill off to cook evenly throughout.
• Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here, delivering the best kind of flavor.
• Use an instant-read thermometer for the most accurate results. Check your lamb halfway through cooking, inserting through the thickest part of the meat but avoiding the bone to guarantee perfect doneness. The internal temperature should reach 135°F for medium.
• Let your meat rest. As with any large cuts of meat, let your lamb rest for at least 15 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
• Reheat in the oven. Leftover lamb can be rubbery when reheated. For best results with leftovers, reheat in a low oven at 300°F with a splash of water or stock, covered in aluminum foil, until warmed through.

Course: Main Course

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