Roast Leg of Lamb

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 8 servings

Description

A classic and elegant dish featuring a tender, juicy leg of lamb roasted with garlic, rosemary, and herbs—perfect for special occasions or holiday feasts.

Ingredients

• 1 (5 to 6 lb) bone-in leg of lamb
• 4 cloves garlic, sliced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• ½ cup dry white wine or chicken broth
• 1 onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. Using a sharp knife, make small slits all over the leg of lamb and insert garlic slices into the slits.
3. In a small bowl, mix rosemary, thyme, salt, pepper, olive oil, and Dijon mustard to form a paste. Rub evenly over the lamb.
4. Place the onion, carrots, and celery in the bottom of a roasting pan. Set a rack over the vegetables and place the lamb on the rack.
5. Pour the wine or broth into the bottom of the pan.
6. Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 1½ to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
7. Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before carving.

Notes

• Use a meat thermometer for best results and to avoid overcooking.
• For deeper flavor, marinate the lamb overnight with the herb paste.
• Save pan drippings to prepare a rich gravy or jus.

Nutrition (per serving)

Calories: 430
Carbohydrates: 3g
Sugar: 1g
Fiber: 0g
Protein: 39g
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Cholesterol: 115mg
Sodium: 400mg

Roast Leg of Lamb

• Author: baking
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x

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Description

A classic and elegant dish featuring a tender, juicy leg of lamb roasted with garlic, rosemary, and herbs—perfect for special occasions or holiday feasts.

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Ingredients

Scale 1x2x3x

• 1 (5 to 6 lb) bone-in leg of lamb

• 4 cloves garlic, sliced

• 2 tablespoons fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 2 teaspoons salt

• 1 teaspoon black pepper

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard

• ½ cup dry white wine or chicken broth

• 1 onion, quartered

• 2 carrots, chopped

• 2 celery stalks, chopped

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Instructions

• Preheat oven to 400°F (200°C).

• Using a sharp knife, make small slits all over the leg of lamb and insert garlic slices into the slits.

• In a small bowl, mix rosemary, thyme, salt, pepper, olive oil, and Dijon mustard to form a paste. Rub evenly over the lamb.

• Place the onion, carrots, and celery in the bottom of a roasting pan. Set a rack over the vegetables and place the lamb on the rack.

• Pour the wine or broth into the bottom of the pan.

• Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 1½ to 2 hours, or until the internal temperature reaches 135°F for medium-rare.

 

• Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before carving.

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Notes

• Use a meat thermometer for best results and to avoid overcooking.

• For deeper flavor, marinate the lamb overnight with the herb paste.

 

• Save pan drippings to prepare a rich gravy or jus.