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ROAST LEG OF LAMB
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ROAST LEG OF LAMB

A Roast Leg of Lamb is a flavorful, tender, and impressive main dish, perfect for holiday meals or special occasions. Seasoned with garlic, rosemary, and olive oil, this roast creates a beautifully crusted exterior with juicy, succulent meat inside.

Prep Time
15 mins
Cook Time
2 hrs
Servings: 8 people
Calories: 450 kcal
Course: Main Course
Cuisine: Mediterranean, British

Ingredients

  • 1 leg of lamb 4-5 lb, bone-in or boneless
  • 4 cloves garlic minced
  • 3 tablespoons olive oil
  • 2 tablespoons rosemary chopped, fresh
  • 1 tablespoon thyme fresh leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 teaspoon cumin optional, for a Mediterranean touch, ground

Instructions

Step No.1: Prepare the Marinade
    Cup of Yum
  1. In a small bowl, mix garlic, olive oil, rosemary, thyme, Dijon mustard, lemon juice, salt, pepper, paprika, and cumin to create a flavorful paste.
Step No.2: Marinate the Lamb
  1. Pat the leg of lamb dry with paper towels. Rub the marinade evenly all over the lamb, making sure to coat all sides. Let it marinate for at least 1 hour (or overnight for best flavor).
Step No.3: Preheat the Oven
  1. Preheat your oven to 375°F (190°C). Place the lamb on a roasting rack in a roasting pan.
Step No.4: Roast the Lamb
  1. Roast the leg of lamb uncovered for about 1 hour 30 minutes to 2 hours, or until the internal temperature reaches:
  2. 125°F (52°C) for rare
  3. 135°F (57°C) for medium-rare
  4. 145°F (63°C) for medium
Step No.5: Rest and Serve
  1. Remove the lamb from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, making the meat tender and juicy.
Step No.6: Serve and Enjoy
  1. Slice the Roast Leg of Lamb against the grain and serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • Bone-In vs. Boneless: Bone-in lamb has more flavor, while boneless lamb is easier to slice. Adjust cooking time based on size.
  • Marinate Overnight: For the best flavor, let the lamb marinate in the fridge overnight.
  • Use a Meat Thermometer: This ensures the lamb is cooked to your preferred doneness.
  • Greek-Style Roast Lamb: Add oregano, lemon zest, and extra garlic for a Mediterranean twist.
  • Spicy Version: Mix in red pepper flakes or cayenne pepper for a little heat.
  • Slow-Roasted Lamb: Cook at 300°F (150°C) for 4-5 hours for fall-apart tender meat.
  • Garlic Butter Glaze: Brush with melted garlic butter during the last 15 minutes of roasting for extra richness.

Nutrition Information

Calories 450kcal (23%) Carbohydrates 2g (1%) Protein 40g (80%) Fat 20g (31%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 450

% Daily Value*

Calories 450kcal 23%
Carbohydrates 2g 1%
Protein 40g 80%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.