Leg of Lamb Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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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
Description
The Leg of Lamb Recipe seasons a boneless leg with a herb rub consisting of olive oil, minced garlic, parsley, rosemary, Dijon mustard, thyme, kosher salt, and black pepper. After rubbing the leg thoroughly, it is first roasted at a low temperature (250°F) until reaching an internal temperature between 110-115°F. This slow cooking ensures even doneness inside without overcooking.
Following a 20-minute rest, the oven is then increased to 475°F to brown the exterior and develop a flavorful crust while bringing the lamb to the desired final temperature (125-130°F for medium rare). The lamb rests again before slicing to allow juices to redistribute and the internal temperature to rise slightly.
This cooking approach requires a meat thermometer to accurately monitor temperature and prevent overcooking. The pairing with fresh parsley and optionally mint sauce adds freshness and complements the lamb’s rich flavor. This recipe suits a special occasion or a meal where controlled doneness and presentation are important.
Additional guidance includes letting the lamb reach room temperature before roasting, careful removal at target temperatures to allow carryover cooking, and replacing the baking pan at the high-heat stage to reduce oven smoke from fat drippings.
Ingredients
- 3 to 4 lbs leg of lamb boneless
Herb Rub
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons parsley or 2 teaspoons dried parsley, chopped, fresh
- 1 tablespoon rosemary or 1 teaspoon dried rosemary, chopped, fresh
- 1 tablespoon Dijon mustard whole grain
- 1½ teaspoons thyme or ¼ teaspoon dried thyme leaves, fresh leaves
- ½ tablespoon kosher salt more to taste
- ¼ teaspoon black pepper
For Serving
- parsley chopped, for garnish, fresh
- 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
- A meat thermometer is essential to achieve desired doneness.
- Allow the leg of lamb to come to room temperature about an hour before roasting.
- After the initial low-temperature cook, rest the lamb to stabilize and then finish at high heat to create a crust.
- Be mindful that internal temperature will rise 5-10°F during resting; remove from heat accordingly.
- To reduce smoking when browning, transfer the roast to a clean pan before the high-temperature step.
- Rest the lamb for 10-15 minutes before slicing for juicier results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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