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Best Roasted Leg of Lamb

  • Author: Alioui
  • Total Time: 2 hours 5 minutes
  • Yield: 8 servings 1x

Description

Discover the elegance of a perfectly roasted leg of lamb with this easy yet impressive recipe that promises to delight your taste buds and elevate your dining experience.

Ingredients

Scale
  • 5–7 pounds leg of lamb, bone-in or boneless
  • 4 tablespoons extra virgin olive oil
  • 6–8 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1½ teaspoons freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 cup dry white wine or beef broth
  • 1 large onion, thickly sliced
  • 2 carrots, cut into chunks
  • 2–3 celery stalks, chopped
  • 1 pound baby potatoes

Instructions

  1. Start by removing the leg of lamb from the refrigerator. Allow it to come to room temperature for about 30–45 minutes. This is crucial as it promotes even cooking. Use a sharp knife to pat the lamb dry and score the fat in a crisscross pattern, which will help render the fat and create a delicious crust during roasting.
  2. While the lamb is resting, preheat your oven to 425°F (220°C). A high starting temperature is key to developing that beautiful golden crust on the lamb.
  3. In a mixing bowl, combine the olive oil, minced garlic, fresh rosemary, thyme, parsley, Dijon mustard, lemon zest, lemon juice, salt, black pepper, and smoked paprika. Stir until you create a fragrant paste. This herb mixture not only enhances the flavor but also acts as a barrier that keeps the lamb moist while it bakes.
  4. Generously rub the herb paste all over the leg of lamb. Make sure to press the mixture into the scored cuts of the meat, ensuring the flavor seeps deep into the lamb.
  5. In a large roasting pan, add the thickly sliced onion, carrots, and celery at the bottom. These aromatic vegetables will create a flavorful bed for the lamb to rest on. Pour in the dry white wine or beef broth, which will help keep the lamb moist and create a rich gravy base. Next, carefully set the lamb on top, fat side up, and arrange the baby potatoes around it.
  6. Place the roasting pan in the preheated oven and roast the lamb at 425°F for 20 minutes. This initial high heat will develop a lovely crust. After 20 minutes, reduce the temperature to 350°F (175°C) and continue roasting. Allow approximately 15–20 minutes of roast time per pound of lamb until it reaches an internal temperature of 130–135°F for medium-rare.
  7. Once it reaches the desired temperature, remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 20–30 minutes before carving. Resting is essential, as it allows the juices to redistribute, keeping the meat juicy and tender.
  8. Finally, slice the lamb against the grain, serving it alongside the roasted vegetables and the pan juices or your favorite gravy. This charming presentation will surely impress your guests and make your meal feel special.

Notes

For more flavor, marinate your leg of lamb overnight in the refrigerator. Always use a meat thermometer to ensure you achieve the perfect doneness without overcooking.

  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Category: Dinner

Nutrition

  • Calories: 600 per serving
  • Sodium: 600 mg
  • Protein: 50 g

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Find it online: https://corarecipes.com/the-best-roasted-leg-of-lamb-recipe-for-entertaining/