Roast Bone In Leg of Lamb Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Additional Time
12 hrs
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Servings
10
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Calories
527 kcal
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Course
Main Course
Roast Bone In Leg of Lamb Recipe
Description
The recipe begins by scoring the surface of a 7-9 pound bone-in leg of lamb and rubbing it with a mixture of olive oil, minced garlic, fresh rosemary and thyme leaves, white wine, salt, and cracked black pepper. This seasoned lamb is refrigerated under plastic wrap for 12 to 48 hours to let the flavors penetrate deeply.
For cooking, the lamb is roasted at a high temperature initially to develop a crust, then lowered to a moderate oven until the internal temperature reaches 135° to 140°F, indicating medium-rare doneness. After resting for 15 minutes, the lamb is sliced for serving.
Meanwhile, potatoes cut into chunks and sliced red onions are sautéed in olive oil over high heat until they begin to brown, then roasted in the oven to complete cooking and crispness. This accompaniment complements the rich lamb.
Notes include reheating with beef stock to keep meat moist, storage instructions for refrigeration or freezing, and advice on white wine substitution. The recipe emphasizes serving the lamb shortly after resting for best results but allows a make-ahead approach within one hour.
Ingredients
For the Lamb
- 7-9- pound leg of lamb bone-in
- ¼ cup olive oil
- 10 garlic finely minced cloves
- leaves rosemary 3 sprigs fresh
- leaves thyme 10 sprigs fresh
- ¼ cup white wine
- sea salt cracked, to taste
- black pepper cracked, to taste
For the Potatoes
- 1/4 cup olive oil
- 10 yellow potato cut into 2” pieces
- ½ red onion peeled and sliced
- sea salt cracked, to taste
- black pepper cracked, to taste
Instructions
- Score the lamb in a chessboard-like pattern all over the leg of lamb.
- Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
- Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
- Preheat the oven to 425°.
- Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
- Remove the lamb and let it rest for 15 minutes before slicing and serving.
- For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
- Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
- Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
- Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
- Serve the sliced lamb along with the potatoes.
Notes
- Marinate the lamb for at least 12 hours, up to 48 hours, for deeper flavor infusion.
- Rest the roasted lamb for 15 minutes before slicing to redistribute juices.
- You can make the dish up to 1 hour ahead and keep warm at 225°F before serving.
- Reheat lamb with ¼ cup beef stock in oven at 350°F or microwave until hot.
- Store leftovers covered in refrigerator up to 5 days or freeze for up to 3 months; thaw in refrigerator before reheating.
- Any white wine can be used in the marinade as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 46g | 92% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 128mg | 43% |
| Sodium | 138mg | 6% |
| Potassium | 1499mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 43mg | 48% |
| Calcium | 45mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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