Leg of Lamb Recipe
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Additional Time
35 mins
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Total Time
2 hrs 10 mins
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Servings
4
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Calories
343 kcal
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Course
Main Course, Dinner
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Cuisine
American
Leg of Lamb Recipe
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This roasted leg of lamb recipe is full of flavor and uses an easy reverse sear technique for perfect juicy results.
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Ingredients
- 3 to 4 lbs boneless leg of lamb
Herb Rub
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 tablespoon whole grain dijon mustard
- 1½ teaspoons fresh thyme leaves or ¼ teaspoon dried thyme leaves
- ½ tablespoon kosher salt more to taste
- ¼ teaspoon black pepper
For Serving
- fresh parsley chopped, for garnish
- mint sauce optional but recommended
Instructions
- Remove the lamb leg from the fridge at least 60 minutes before cooking.
- Preheat oven to 250°F.
- Combine olive oil, garlic, parsley, rosemary, mustard, thyme, salt, and pepper in a small bowl.
- Dab the lamb dry with paper towels. Rub the lamb with the herb rub.
- Place in a rimmed baking sheet and bake until internal temperature reaches 110-115°F, about 60-80 minutes depending on size and shape.
- Remove from the oven and rest 20 minutes. While the lamb roast is resting, turn the oven up to 475°F.
- Place the lamb roast on a clean pan back into the oven and cook until it reaches 125-130°F (or as desired per the temperatures below), about 15-20 minutes. *See note. The temperature will increase about 10°F while resting.
- Rest 10-15 minutes before cutting and serving.
Notes
- Medium Rare 135°F Dark pink centerMedium 145°F Pink centerMedium Well 155°F Browned center with very little pink
- A meat thermometer is essential for this recipe. Cooking times can vary based on the type of pan and the shape/size of the roast.
- Allow the lamb come to room temperature before roasting.
- Remove the lamb from the oven at 110-115°F for the first cook. When you turn the oven up to a high temperature the lamb will become get a browned crust.
- The second cook is at a very high temperature to form a nice crust so you may experience some smoking in the oven due to the oil and juices in the pan. To reduce smoking, transfer the lamb roast to a clean pan. If the lamb has a browned crust to your liking but hasn't reached 125°F yet, you can turn the oven off and leave it in the oven until it reaches the desired temperature.
- Be sure to rest before cutting.
- Do not overcook. The lamb leg will continue to rise 5-10°F as it rests so be sure to take it out early.
Nutrition Information
Show Details
Calories
343
(17%)
Carbohydrates
1g
(0%)
Protein
44g
(88%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
137mg
(46%)
Sodium
1048mg
(44%)
Potassium
652mg
(19%)
Fiber
0.5g
(2%)
Sugar
0.1g
(0%)
Vitamin A
222IU
(4%)
Vitamin C
4mg
(4%)
Calcium
26mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343 | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 44g | 88% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 137mg | 46% |
| Sodium | 1048mg | 44% |
| Potassium | 652mg | 14% |
| Fiber | 0.5g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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