Marinated Boned Leg of Lamb
Elevate your next dinner gathering with this irresistibly flavorful Marinated Boned Leg of Lamb, a perfect centerpiece for any special occasion or family meal. This recipe combines tender, juicy lamb with a Mediterranean-inspired marinade made from olive oil, fresh lemon juice, garlic, and fragrant herbs like rosemary and thyme. The addition of warm spices like cumin and coriander adds depth, while a simmered sauce of reserved marinade, white wine, and stock enhances every slice with savory richness. After marinating overnight for maximum flavor, the lamb is roasted to perfection and served with a drizzle of the luscious sauce. Perfectly paired with roasted potatoes or fresh greens, this dish balances gourmet taste with comforting simplicity. With only 20 minutes of prep time and bold, aromatic flavors, this recipe is sure to impress guests and family alike! Keywords: marinated boned leg of lamb, herb-marinated lamb, roasted lamb recipe, Mediterranean lamb.
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Recipe Information
Ingredients
- 4 pounds Boned leg of lamb
- 0.25 cups Olive oil
- 3 tablespoons Fresh lemon juice
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary leaves, chopped
- 1 tablespoon Fresh thyme leaves, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Sea salt
- 1 teaspoon Freshly ground black pepper
- 0.25 cups White wine
- 0.5 cups Chicken or lamb stock
Instructions
In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, chopped rosemary, chopped thyme, ground cumin, ground coriander, sea salt, and freshly ground black pepper to create the marinade.
Place the boned leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the lamb and allow it to marinate for at least 4 hours, ideally overnight, to develop deeper flavors. Turn the lamb occasionally to ensure even marination.
Preheat your oven to 375°F (190°C). Remove the lamb from the marinade, allowing any excess to drip off, and let it sit at room temperature for about 30 minutes.
Place the lamb on a roasting rack in a roasting pan. Reserve the leftover marinade for later use.
Roast the lamb in the preheated oven for approximately 90 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Adjust the cooking time based on your preferred doneness.
While the lamb is roasting, pour the reserved marinade into a small saucepan. Add the white wine and chicken or lamb stock. Bring the mixture to a boil, then reduce the heat and simmer for 5–7 minutes to create a flavorful sauce.
Once the lamb is cooked to your desired doneness, remove it from the oven, cover it loosely with aluminum foil, and let it rest for 15 minutes to retain its juices.
Slice the lamb into thin pieces and serve with the warm sauce drizzled over the top. Enjoy with your favorite side dishes such as roasted potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
Calories |
5151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.2 g | 539% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6362 mg | 277% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.0 g | ||
| Protein | 329.3 g | 659% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 4798 mg | 102% | |
*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.
