Marinated Leg of Lamb Oamc
Elevate your dinner table with this irresistible Marinated Leg of Lamb OAMC, a show-stopping centerpiece that’s perfect for special occasions or meal prepping! Featuring a tender 4-pound boneless leg of lamb, this recipe infuses bold flavors through an overnight soak in a vibrant marinade of olive oil, fresh lemon juice, red wine, Dijon mustard, and aromatic herbs like rosemary and thyme. Oven-roasted to perfection, this dish delivers succulent, juicy slices that are bursting with flavor. Ideal for medium-rare lovers, its make-ahead freezer-friendly option (perfect for once-a-month cooking) ensures convenience without sacrificing quality. Serve with roasted veggies or herbed couscous for an elegant, crowd-pleasing feast.
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Recipe Information
Ingredients
- 4 pounds boneless leg of lamb
- 0.25 cups olive oil
- 0.25 cups fresh lemon juice
- 0.25 cups red wine
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons dijon mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Trim any excess fat from the boneless leg of lamb and set it aside.
In a large mixing bowl, whisk together olive oil, fresh lemon juice, red wine, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and black pepper to create the marinade.
Place the lamb in a large resealable plastic bag or a shallow dish and pour the marinade over it, ensuring the lamb is fully coated. Seal the bag (or cover the dish with plastic wrap).
Refrigerate the lamb for at least 4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
When ready to cook, preheat your oven to 375°F (190°C). Remove the lamb from the marinade and set it on a roasting rack inside a roasting pan. Let it rest at room temperature for 30 minutes while the oven preheats.
Roast the lamb in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium doneness.
Once the lamb reaches your desired doneness, remove it from the oven and tent it with foil. Let it rest for 15-20 minutes before slicing to retain its juices.
Slice the lamb into thin pieces and serve warm. This dish pairs well with roasted vegetables or a side of herbed couscous.
For the OAMC (Once A Month Cooking) option, you can marinate the lamb and freeze it in the marinade in an airtight bag. Thaw in the refrigerator for 24 hours before cooking as directed.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 872 mg | 19% | |
*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.
