Roasted Leg Of Lamb Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 45 mins
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Servings
8
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Calories
375 kcal
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Course
Main Course
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Cuisine
Mediterranean
Roasted Leg Of Lamb Recipe
Description
The recipe uses a blend of olive oil, grated onion, minced garlic, oregano, cumin, paprika, sumac, kosher salt, pepper, fresh cilantro, plain yogurt, and lemon juice to marinate a bone-in leg of lamb. Small slits are cut into the meat to allow deeper penetration of the marinade. The lamb is placed atop quartered onions, garlic heads, baby potatoes, and carrots in a roasting pan with beef stock. The covered roast cooks slowly in the oven for several hours.
The slow roasting softens the lamb and roasting vegetables, while the uncovered final hour crisps the lamb’s surface for texture contrast. After resting to redistribute juices, the lamb pulls easily from the bone and offers robust, savory flavor enhanced by the yogurt and spice marinade. The vegetables absorb flavorful juices making a complete meal.
Leftover lamb can be refrigerated for several days or frozen for longer storage. Substitutions like vegetable stock may be used for the braising liquid without major change to the dish.
Ingredients
- 1 leg of lamb about 6 pounds, excess fat removed, bone-in
Marinade:
- 3 tbsp olive oil
- 1 yellow onion grated
- 6 cloves garlic minced
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp paprika
- 1 1/2 tsp sumac
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup cilantro chopped
- 4 tbsp PLAIN yogurt
- 1 lemon juice of
For the roast:
- 2 onion quartered, yellow
- 2 heads garlic cut in half
- 1 lb baby potato washed
- 3 carrot cut into chunks
- 1 cup beef stock
Instructions
- Preheat the oven to 350 degrees F. Place the lamb on a baking sheet
- In a bowl mix the olive oil with onion, garlic, oregano, paprika, cumin, sumac, salt and pepper. Mix in the cilantro, yogurt and lemon juice.
- Using a sharp knife, cut small slits, about 1/2 inch deep on the leg of lamb. Rub the meat with the yogurt spice mixture. Make sure the lamb is well coated with the marinade.
- Place the onion, garlic, potatoes and carrots in a large roasting pan. Place the lamb on the vegetables. Add in beef stock and then cover the roasting pan tightly with a piece of aluminum foil.
- Roast in the oven for 3 hours and 30 minutes. Uncover and roast for one more hour until the lamb is brown and a bit crispy on top.
- Let it sit for 10-15 minutes before serving. It will be very tender and fall off the bone.
Notes
- You may substitute vegetable stock or water for the beef stock if preferred.
- Store leftover lamb in an airtight container for up to 4 days refrigerated.
- Freeze cooked lamb (without bone) for up to 3 months; thaw before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 116mg | 39% |
| Sodium | 635mg | 26% |
| Potassium | 1035mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4036IU | 81% |
| Vitamin C | 26mg | 29% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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