Roasted Leg of Lamb
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Additional Time
1 hr 20 mins
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Total Time
2 hrs 50 mins
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Servings
8 servings
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Calories
480 kcal
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Course
Main Course
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Cuisine
Greek
Roasted Leg of Lamb
Description
The Roasted Leg of Lamb recipe features a 4-pound semi-boneless leg rubbed with a blend of olive oil, kosher salt, freshly ground black pepper, garlic powder, dried rosemary, and ground cumin. The seasoning imparts an herbal and slightly earthy note that complements the beefy lamb.
Roasting begins at 425°F for 15 minutes to develop a crust and then continues at 375°F until the internal temperature hits 135°F, which yields medium-rare doneness. Using a meat thermometer ensures precise cooking. The meat rests for 20 minutes covered loosely with foil to allow the juices to redistribute, resulting in a tender and flavorful roast with a well-browned exterior.
This leg of lamb makes a central feature for a dinner plate, pairing well with roasted vegetables or salads that balance its richness. Leftovers can be stored refrigerated for up to four days and are enjoyable served cold or gently reheated.
If using a larger roast, increase seasoning proportionally and monitor cooking time closely. Covering with foil partway through prevents excessive browning when cooking larger pieces.
Ingredients
- 3 tablespoons olive oil
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon rosemary dried
- ½ teaspoon cumin ground
- 4 pounds leg of lamb semi-boneless
Instructions
- Mix the olive oil, salt, pepper, garlic powder, dried rosemary, and ground cumin in a small bowl.
- Rub the olive oil mixture all over the meat. Place the lamb, flat side down and fat cap up, in a rimmed roasting pan on a greased rack. Allow it to rest on the counter at room temperature for one hour.
- Preheat the oven to 425°F. Insert an oven-safe meat thermometer into the thickest part of the lamb without allowing it to touch the bone. Set the thermometer to 135°F (medium-rare). Roast the lamb for 15 minutes in the preheated 425°F oven.
- Lower the oven temperature to 375°F and continue roasting until the thermometer alerts you that the meat has reached an internal temperature of 135°F. This should take about 1 hour and 20 minutes (about 20 minutes per pound).
- Remove the lamb from the oven, cover it loosely with foil, and allow it to rest for 20 minutes before slicing and serving.
Notes
- Lamb roasts larger than 4 pounds require longer roasting at 375°F and may benefit from loose foil coverage after 1.5 hours to avoid over-browning.
- Increase olive oil and spices proportionally when using larger roasts; for example, add 50% more for a 6-pound leg.
- USDA recommends cooking lamb roasts to medium (145°F), but this recipe targets medium-rare (135°F).
- Store leftover slices in a sealed container in the refrigerator for up to 4 days; gently reheat covered in the microwave on low power to avoid drying.
- Leftover lamb is also enjoyable cold when served with pickles, Dijon mustard, or flavored mayonnaise variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 480kcal | 24% |
| Protein | 42g | 84% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Sodium | 412mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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