Lamb Leg Roast
Tender, flavorful, and perfect for a special occasion, this Lamb Leg Roast is a showstopping centerpiece that’s surprisingly simple to prepare. Infused with aromatic rosemary, thyme, and garlic, the bone-in lamb leg is coated in a zesty marinade of olive oil, lemon juice, Dijon mustard, and smoky paprika, ensuring every bite is bursting with flavor. Roasted alongside caramelized carrots, onions, and potatoes, this dish is elevated with a splash of chicken or beef stock, creating a rich base for optional gravy. With minimal hands-on preparation and a juicy, melt-in-your-mouth finish, this elegant recipe is your go-to for a classic lamb roast that satisfies every guest at the table. Serve it with the savory roasted vegetables for a hearty, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2.5 kilograms bone-in lamb leg
- 8 pieces garlic cloves
- 4 pieces fresh rosemary sprigs
- 4 pieces fresh thyme sprigs
- 60 milliliters olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground paprika
- 2 tablespoons Dijon mustard
- 250 milliliters chicken or beef stock
- 3 pieces carrots
- 2 pieces onions
- 3 pieces potatoes
Instructions
Preheat your oven to 180°C (350°F).
Using a sharp knife, make shallow incisions all over the lamb leg. Insert halved garlic cloves and small sprigs of rosemary into the incisions.
In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, paprika, Dijon mustard, and the leaves from the thyme sprigs.
Rub the marinade evenly over the lamb leg, ensuring it is well coated.
Place the lamb leg on a roasting rack in a large baking pan.
Peel and roughly chop the carrots, onions, and potatoes into large chunks. Arrange them around the lamb leg in the roasting pan.
Pour the chicken or beef stock into the bottom of the roasting pan to prevent the vegetables from drying out and to make a flavorful base for gravy.
Roast the lamb in the preheated oven. For medium doneness, roast for approximately 20 minutes per 500 grams (1 pound), or until a meat thermometer reads 63°C (145°F) when inserted into the thickest part of the lamb (not touching the bone).
During cooking, baste the lamb and vegetables with the juices from the pan every 30 minutes for added flavor.
Once the lamb has reached your desired doneness, remove it from the oven and cover loosely with aluminum foil. Let it rest for 15 minutes to retain its juices before carving.
Serve the lamb with the roasted vegetables and any additional sides of your choice. Optionally, use the pan juices to make a gravy for drizzling over the lamb and vegetables.
Nutrition Facts
Calories |
8608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 650.0 g | 833% | |
| Saturated Fat | 254.3 g | 1272% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 2000 mg | 667% | |
| Sodium | 8302 mg | 361% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 32.9 g | ||
| Protein | 534.8 g | 1070% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 10531 mg | 224% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
