Roast Leg of Lamb
Elevate your next family gathering or holiday feast with this succulent Roast Leg of Lamb recipe, a show-stopping centerpiece brimming with flavor. Infused with fragrant garlic, fresh rosemary, and thyme, this tender lamb is perfectly complemented by a vibrant marinade of olive oil, lemon, and simple seasonings. Roasted atop a bed of caramelized vegetables like carrots, onions, and potatoes, this hearty dish is both elegant and comforting. A splash of dry white wine or chicken stock creates a rich pan jus that doubles as the perfect gravy. With straightforward instructions and beautifully tender results, this recipe is ideal for special occasions or when you want to impress with minimal effort. Roast to your preferred doneness, carve into juicy slices, and serve alongside the roasted vegetables for a meal that’s as rustic as it is refined.
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Recipe Information
Ingredients
- 5 pounds leg of lamb (bone-in or boneless)
- 6 pieces garlic cloves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 tablespoons olive oil
- 1 whole lemon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 pieces carrots, peeled and halved
- 2 pieces yellow onions, quartered
- 6 pieces potatoes, halved
- 1 cup dry white wine or chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Remove the leg of lamb from the refrigerator and allow it to come to room temperature for about 30 minutes before roasting.
Using a small knife, make 1-inch deep incisions all over the lamb leg. Insert a slice of garlic and a small sprig of rosemary into each incision.
In a small bowl, combine olive oil, juice of one lemon, kosher salt, and black pepper. Mix well and rub this mixture all over the lamb.
Place the carrots, onions, and potatoes at the bottom of a large roasting pan to create a bed for the lamb.
Lay the seasoned lamb leg on top of the vegetables.
Add 1 cup of dry white wine or chicken stock to the roasting pan. This will help keep the lamb moist while roasting.
Place the roasting pan in the oven and roast the lamb for about 20 minutes per pound for medium-rare, or until the internal temperature registers 135°F (57°C) on a meat thermometer. Increase cooking time for more doneness.
Halfway through cooking, baste the lamb with the juices from the bottom of the pan to ensure it stays moist.
Once cooked, remove the lamb from the pan and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 15-20 minutes.
While the lamb rests, skim excess fat from the pan juices, then strain the juices into a small saucepan. Simmer on the stove to reduce into a flavorful gravy.
Carve the lamb into slices and serve with the roasted vegetables and prepared gravy.
Nutrition Facts
Calories |
6958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.1 g | 601% | |
| Saturated Fat | 192.8 g | 964% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2268 mg | 756% | |
| Sodium | 3275 mg | 142% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 33.3 g | ||
| Protein | 638.8 g | 1278% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 605 mg | 47% | |
| Iron | 64.6 mg | 359% | |
| Potassium | 13532 mg | 288% | |
*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.
