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Roasted Leg of Lamb Recipe
This easy no-fail roasted leg of lamb recipe gives you the BEST lamb roast every time! It makes for a stunning presentation and a delicious special occasion meal.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8 servings
Calories: 379 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 5 pound bone-in leg of lamb, trimmed and scored on the fat side
- 4 cloves garlic minced
- ½ cup olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 3 cups water
- 1 cup red wine optional, but recommended if making gravy
Instructions
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave it at room temperature for about 1 hour.
- Preheat oven to 450 degrees F.
- Using paper towels, pat the lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
- In a small bowl, mix minced garlic, olive oil, rosemary, thyme, Dijon mustard, kosher salt, and black pepper to create a flavorful marinade.
- Rub the marinade all over the leg of lamb- massaging extra into the fat-scored part. Make sure to coat the lamb thoroughly for maximum flavor.
- Place the lamb on a rack, fat side up, in a roasting pan. The rack allows the heat to circulate evenly around the lamb, promoting even cooking.
- Pour the water and the red wine into the bottom of the roasting pan. This helps keep the lamb moist during cooking and provides the base for your gravy.
- Roast the leg of lamb in the preheated oven. Roast for 10-15 minutes at 450 degrees F, then reduce the temperature to 325 degrees F. Cook for about 1 hour and 15 minutes more (see notes for doness guide).
- Baste the lamb with pan juices every 20-30 minutes to moisten it.
- Use a meat thermometer to check the internal temperature of the lamb, which is about 125 degrees for medium-rare. Once the desired doneness is reached, remove the lamb from the oven, cover it loosely with foil, and let it rest for 15-20 minutes before carving (the lamb will continue to cook as it rests, called carry-over cooking, and its internal temperature will continue to rise to around 135 degrees F).
- While the lamb rests, you can use the pan drippings to make a delicious gravy. Strain the drippings, remove excess fat, and whisk in 2 tablespoons of flour or cornstarch to thicken on the stovetop.
- Carve the leg of lamb and serve with the homemade gravy.
- Enjoy your perfectly roasted leg of lamb!
Cup of Yum
Notes
- A general rule of thumb for cooking a roast leg of lamb is remembering that the roast will have carryover cooking. This means the meat rises in temperature as the roast rests (about 10º). This means that you will take it out when it is about 10º below your desired doneness based on the following chart.
Nutrition Information
Calories
379kcal
(19%)
Carbohydrates
2g
(1%)
Protein
37g
(74%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Cholesterol
114mg
(38%)
Sodium
1010mg
(42%)
Potassium
574mg
(16%)
Fiber
0.4g
(2%)
Sugar
0.2g
(0%)
Vitamin A
53IU
(1%)
Vitamin C
2mg
(2%)
Calcium
28mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 379
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 114mg | 38% |
| Sodium | 1010mg | 42% |
| Potassium | 574mg | 12% |
| Fiber | 0.4g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.