The best roast leg of lamb recipe! Packed in Mediterranean flavors and cooked to perfection, this is the only lamb roast recipe you'll need. Follow along to learn how to roast a leg of lamb that's tender and melts in your mouth.
Where I come from, lamb is the meat. When cooked perfectly, it's turns into this melting deliciousness that can be the star of any dinner table. I've shown you how to make braised lamb shanks, grilled lamb chops and lamb loin, and today we're working with a new cut: the leg of lamb.
This lamb roast recipe is the perfect addition to your party tables. It's flavored with Mediterranean spices and slow roasted on a bed of vegetables. This is an easy roast leg of lamb recipe, all you need to do is seasoning the meat, the oven does most of the work! I should tell you, slow roasting is the way to go with this recipe to have the perfect, fall-off-the-bone, juicy and succulent leg of lamb.
Table Of Contents:
- Everything You Should Know About Leg Of Lamb
- What Is The Cooking Time For A Leg Of Lamb?
- Tips To Make The Perfect Roasted Leg Of Lamb
- Lamb Leg Roast Ingredients
- How To Make Roasted Leg Of Lamb
- What To Serve With Lamb Roast
- Frequently Asked Questions
- You'll Love: More Lamb Recipes
- Step-by-Step Recipe
Everything You Should Know About Leg Of Lamb
Leg of lamb is a large cut, usually weighing around 6 to 8 pounds. You can find it bone-in (American leg of lamb) or boneless and it's possible to use either of them for this recipe.
It's best to get leg of lamb from a good butcher. There is a layer of fat on the leg which can give the lamb that gamey flavor that some might not enjoy. You can ask your butcher to remove that layer of fat, as I have done.
What Is The Cooking Time For A Leg Of Lamb?
As for the leg of lamb cooking time, this completely depends on your preference and how cooked you like the lamb to be. Roast the lamb at 350 degrees F to your liking:
- Medium rare: 20 minutes per pound, pull out of the oven when it reaches 135 degrees F. Let it sit for 10-15 minutes and it will reach the final temperature of 145 degrees F.
- Medium: 25 minutes per pound, pull out at 150 degrees F, let it sit for 10-15 minutes to reach 160 degrees F.
- Well done: 30 minutes per pound, pull out at 160 degrees F and let it sit for 10-15 minutes to reach 170 degrees F.
- Fall off the bone (my favorite): 40 minutes per pound. Final internal temperature will be about 175 degrees F. The lamb won't be dry, in fact, it will be very juicy and succulent.
Tips To Make The Perfect Roasted Leg Of Lamb
- Have the lamb at room temperature: Make sure the lamb leg is at room temperature. This is very important for even cooking. If you roast directly from the fridge, the cold bone will prevent the meat from cooking evenly.
- Season well: This is a large cut of meat we are working on and it's important to make sure every bit of it is seasoned and flavored to the nines. Cut a few slits on the lamb leg so the marinade can penetrate the meat well.
- Let it rest: Once the lamb is out of the oven, let it rest for 10 to 15 minutes for the juices to luck in before serving.
Lamb Leg Roast Ingredients
- Leg of lamb: As mentioned above, try to get quality lamb at your butcher's. Ask for the fat to be trimmed, but keep a bit of fat on the meat for flavor.
- Olive oil: Extra virgin olive oil works best in this recipe.
- Onion and garlic: These add a lot of flavor to the marinade. Make sure to grate the onion and mince the garlic.
- Spices: For this lamb roast recipe, use a combination of oregano, paprika, cumin and sumac, salt and pepper.
- Cilantro: Lamb and cilantro go so well together so don't skip this.
- Yogurt: I love my meat tender and yogurt is the way to go. We've used yogurt in different marinades such as ones for whole roasted chicken and gyro.
- Lemon: Freshly squeezed lemon juice balances the rich flavor of the lamb.
- Vegetables: Add some vegetables such as onion, whole head of garlic, carrots and potatoes to the roasting pan.
- Stock: Add some vegetable or beef stock to the roasting pan to cook the lamb.
How To Make Roasted Leg Of Lamb
- Prepare the marinade: In a bowl mix the grated onion and minced garlic with olive oil, spices, cilantro, yogurt and lemon juice.
- Prepare the lamb: Place the lamb on a baking sheet and cut a few slits, about ½ inch deep into the meat.
- Marinate: Spoon the marinade all over the lamb and rub it completely with your hands. Make sure to marinate both sides of the lamb.
- Prepare the vegetables: Cut the onion into quarters, halve the garlic head and cut the potatoes and carrots into chunks. If using baby potatoes, leave them whole. arrange the vegetables in the roasting pan and place the lamb on top of the vegetables.
- Roast the lamb: Pour the beef stock into the pan and cover tightly with aluminum foil. Roast in the oven for 3 hours and 30 minutes, uncover and cook for one more hour so it's golden brown and a bit crispy on top.
- Let it rest: Let the lamb sit for 10 to 15 minutes before serving.
What To Serve With Lamb Roast
Here are some of our favorite side dishes to serve with roasted lamb leg:
Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan over medium heat for 15-20 minutes.
You can easily freeze roasted lamb. Let it cool completely and then place it in a freezer safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.
Frequently Asked Questions
There is no need to sear the lamb prior to slow roasting it in the oven. The lamb will roast for a few hours covered and then for an hour uncovered. If needed, you can broil it for a few minutes.
Yes, however, keep in mind that cooking time will be shorter.
You can roast a leg of lamb at any temperature between 325 and 375 degrees F. Adjust the timing depending on the temperature and size of the lamb.
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Roasted Leg Of Lamb Recipe
- 1 bone-in leg of lamb about 6 pounds, excess fat removed
- 3 tbsp olive oil
- 1 yellow onion grated
- 6 cloves garlic minced
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 ½ tsp sumac
- 1 ½ teaspoon kosher salt
- ½ tsp black pepper
- ½ cup chopped cilantro
- 4 tbsp plain yogurt
- 1 lemon juice of
For the roast:
- 2 yellow onions quartered
- 2 heads garlic cut in half
- 1 lb baby potatoes washed
- 3 carrots cut into chunks
- 1 cup beef stock
- Preheat the oven to 350 degrees F. Place the lamb on a baking sheet
- In a bowl mix the olive oil with onion, garlic, oregano, paprika, cumin, sumac, salt and pepper. Mix in the cilantro, yogurt and lemon juice.
- Using a sharp knife, cut small slits, about ½ inch deep on the leg of lamb. Rub the meat with the yogurt spice mixture. Make sure the lamb is well coated with the marinade.
- Place the onion, garlic, potatoes and carrots in a large roasting pan. Place the lamb on the vegetables. Add in beef stock and then cover the roasting pan tightly with a piece of aluminum foil.
- Roast in the oven for 3 hours and 30 minutes. Uncover and roast for one more hour until the lamb is brown and a bit crispy on top.
- Let it sit for 10-15 minutes before serving. It will be very tender and fall off the bone.
- You can use vegetable stock or water instead of beef stock.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. You can also freeze roasted lamb (without the bone) for up to 3 months.