Simply Glazed Leg of Lamb Recipe
Elevate your holiday or Sunday dinner with this irresistible Simply Glazed Leg of Lamb Recipe! Perfectly cooked and beautifully glazed, this dish combines the richness of tender roasted lamb with the bold flavors of a honey-Dijon balsamic glaze. Infused with fresh rosemary, thyme, and a garlic rub, this leg of lamb is roasted to perfection, creating a succulent center and a golden, caramelized crust. The addition of chicken or beef stock in the roasting pan ensures moist meat and flavorful drippings for an optional sauce. Ready in just 1 hour and 45 minutes, this impressive yet surprisingly simple recipe serves six and pairs wonderfully with roasted vegetables, creamy potatoes, or a fresh salad. Whether for Easter, Christmas, or a special family gathering, this show-stopping dish will become a staple centerpiece in your repertoire.
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Recipe Information
Ingredients
- 4 pounds Leg of lamb (bone-in or boneless)
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme leaves (chopped)
- 3 tablespoons Honey
- 2 tablespoons Dijon mustard
- 1 tablespoon Balsamic vinegar
- 1 cup Chicken or beef stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels and rub it all over with the salt, ground black pepper, and olive oil.
In a small bowl, mix together the minced garlic, chopped rosemary, and thyme leaves. Rub this mixture generously over the lamb, pressing it into the meat.
Place the lamb on a roasting rack set over a large baking dish or roasting pan. Add the chicken or beef stock to the bottom of the pan to prevent drippings from burning and to create a flavorful base for the glaze.
Roast the lamb in the preheated oven for 60 minutes.
While the lamb is roasting, prepare the glaze by whisking together the honey, Dijon mustard, and balsamic vinegar in a small bowl.
After 60 minutes of roasting, remove the lamb from the oven and brush the glaze generously over the entire surface of the meat.
Return the lamb to the oven and continue roasting for an additional 20-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium when checked with a meat thermometer.
Once the desired doneness is achieved, remove the lamb from the oven and cover it loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute.
Slice the lamb against the grain and serve with the pan drippings or your favorite sides.
Nutrition Facts
Calories |
5894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.1 g | 580% | |
| Saturated Fat | 185.9 g | 930% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1760 mg | 587% | |
| Sodium | 7590 mg | 330% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 54.5 g | ||
| Protein | 420.3 g | 841% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 6184 mg | 132% | |
*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.
