5.0 from 63 votes
Leg of Lamb Recipe
This roasted leg of lamb recipe is full of flavor and uses an easy reverse sear technique for perfect juicy results.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
35 mins
Total Time
2 hrs 10 mins
Servings: 4
Calories: 343 kcal
Course:
Main Course , Dinner
Cuisine:
American
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.
Cup of Yum
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
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
% 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.