Roasted Leg of Lamb
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Resting Time
10 mins
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Total Time
2 hrs 40 mins
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Servings
8 servings
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Calories
233 kcal
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Course
Main Course, Dinner
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Cuisine
Mediterranean
Roasted Leg of Lamb
Description
The Roasted Leg of Lamb recipe focuses on a boneless leg trimmed of fat and rolled into a roulade filled with a vibrant herb and garlic paste made from parsley, mint, shallots, garlic, lemon zest, olive oil, salt, and pepper. The roast is tied securely with kitchen twine to hold its shape during roasting at 325˚F. The technique helps infuse the meat with fresh herbal notes while maintaining juiciness and tenderness due to the even cooking temperature and resting period.
The lamb’s herb paste adds aromatic layers, while the roasting time—about 30 minutes per pound—ensures the interior reaches a medium temperature, leaving the meat pinkish and tender. Resting after roasting allows juices to redistribute, which helps keep slices moist when cut.
This leg of lamb is suited for special meals or gatherings, offering a centerpiece roast that pairs well with roasted vegetables, potatoes, or a light salad. The classic herb combination balances richness from the lamb with fresh, bright flavors.
Leftover lamb can be stored in an airtight container in the refrigerator and gently reheated covered with foil in the oven at 350°F to preserve moisture. Proper tying and removing excess fat before cooking helps create a consistent shape and cooking result.
Ingredients
- 1 (3 ½ pound) leg of lamb trimmed of excess fat, boneless, roast
- 1 shallot peeled
- 6 garlic peeled, cloves
- ½ cup parsley packed, fresh
- ½ cup mint packed, fresh
- ¼ cup olive oil
- 1 lemon zested
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Remove the roast from the fridge and let sit at room temperature for about 1 hour.
- Preheat the oven to 325˚F and line a rimmed baking sheet with foil (for easy clean up). Place a baking rack on top of the sheet pan and set aside. You can also use a roasting pan.
- In the bowl of a food processor, add shallot, garlic, parsley, mint, olive oil, lemon zest, salt, and pepper. Process until a smooth paste forms.
- Unroll the lamb and place on a cutting board with the inside of the roll facing up. Rub about half of the herb and garlic paste on the inside, then roll back up into a tight roulade. Use kitchen twine to truss the roast into a tight, even shape, then rub the remaining garlic and herb paste all over the outside surface of the roast.
- Roast at 325˚F for about 30 minutes per pound, or until the internal temperature of the lamb taken with an instant read thermometer is between 135˚F and 140˚F. Remove from the oven and tent tightly with foil, shiny side down. Let rest for about 30 minutes. While the meat rests, preheat the oven to 475˚F.
- Place the rested roast back into the hot oven and let cook for about 10 minutes, or until the meat starts to brown all over. Remove from the oven and let rest again for 5 to 10 minutes, then carve into thin slices and serve.
Notes
- Let the lamb sit at room temperature for about an hour before roasting to promote even cooking.
- Use kitchen twine to truss the roulade tightly for uniform shape and cooking.
- After roasting, tent the lamb with foil and allow it to rest to keep it tender and juicy.
- Store leftover lamb in an airtight container and reheat covered in a 350°F oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 8ounces | |
| Calories | 233kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 80mg | 27% |
| Sodium | 372mg | 16% |
| Potassium | 440mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 14mg | 16% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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