Roast Leg Of Lamb Recipe
I absolutely love this recipe because it’s a perfect blend of bold flavors, with the rosemary and garlic infusing the lamb with an aroma that takes me straight to my happy place. Plus, the simple elegance of using red wine to create a rich, decadent sauce makes this dish feel like a special treat without the fuss.
My passion lies in crafting a roast leg of lamb that is succulent, nutritious, and packed with flavor. Garlic and fresh herbs such as rosemary and thyme provide the robust essence of this dish, complemented by lemon juice and a drizzle of olive oil.
Yet, this is not unctuous fare. It is heart-healthy and protein-rich, with the former quality very much in play.
Indeed, pair it with red wine as I did last Saturday evening, or chicken broth for a lighter touch, and you will not be overwhelmed.
Ingredients
Leg of Lamb:
Abundant in protein; meat with a delicate, delectable flavor and an earthy taste.
Garlic:
Imparts sharp, fragrant taste; enhances immune system, cardiovascular health.
Fresh Rosemary:
Offers an aroma that smells like pine; promotes healthy digestion, enhances concentration.
Fresh Thyme:
Taste earthy; high in vitamin C, good for respiratory health.
Olive Oil:
Source of healthy fats; boosts flavor, loaded with antioxidants.
Lemon Juice:
Bright acidity is added; it is high in vitamin C, and it aids digestion.
Red Wine/Broth:
Intensifies flavor; red wine contains antioxidants, a robust palate.
Ingredient Quantities
- 1 bone-in leg of lamb (approximately 5-6 pounds)
- 5 cloves garlic, peeled and sliced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- 1 cup red wine or chicken broth
Instructions
1. Heat your oven to 375°F (190°C).
2. With a small, sharp knife, make incisions all over the leg of lamb. Insert a sliver of garlic into each incision.
3. In a bowl, mix together the rosemary, thyme, olive oil, salt, and black pepper. Rub this mixture all over the lamb.
4. Ensure even coverage of the juice from the lemon over the lamb.
5. Put the lamb into a roasting pan and pour red wine or chicken broth into the bottom of the pan.
6. The lamb should be roasted in a preheated oven for about
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.
7. Every 30 minutes during roasting, baste the lamb with the pan juices to keep it moist and full of flavor.
8. When you have cooked the lamb to your preferred level of doneness, take it out of the oven and move it to a cutting board. Cover it with foil and allow it to relax for 15-20 minutes.
9. Let the lamb rest for a while, then pour the juices from the pan into a small saucepan and simmer them over medium heat to reduce them slightly, thus making a sauce that flaunts the flavor of the meat.
10. Slice the lamb and serve it with the pan sauce that has been reduced to the consistency of syrup drizzled over the slices.
Equipment Needed
1. Oven
2. Roasting pan
3. Small, sharp knife
4. Bowl
5. Basting brush or spoon
6. Meat thermometer
7. Aluminum foil
8. Cutting board
9. Small saucepan
10. Kitchen tongs (optional)
11. Carving knife
FAQ
- How long should I marinate the lamb? It’s best to marinate the lamb for at least 4 hours, but overnight in the refrigerator will yield even more flavorful results.
- Can I use dried herbs instead of fresh ones? Yes, you can substitute dried herbs. Use 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.
- What is the ideal cooking temperature for roast leg of lamb? Roast the lamb at 325°F (160°C) until the internal temperature reaches your desired level of doneness—145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Can I use boneless leg of lamb for this recipe? Yes, you can use a boneless leg of lamb. The cooking time will be slightly shorter, so check the internal temperature earlier.
- What can I use instead of red wine? Chicken broth is a great non-alcoholic substitute for red wine in this recipe.
- Should I cover the lamb while roasting? No, roast the lamb uncovered to ensure a nice browned crust forms on the outside.
Substitutions and Variations
You can use 1 teaspoon of garlic powder in place of the garlic.
In the absence of fresh rosemary, use a tablespoon of rosemary that has dried.
Use 1 teaspoon of dried thyme in place of fresh thyme.
You can substitute avocado oil or melted butter for olive oil.
When substituting red wine or chicken broth, consider using beef broth or vegetable broth.
Pro Tips
– Use a Meat Thermometer: For precise doneness, use a meat thermometer to check the internal temperature instead of relying solely on time. Insert it into the thickest part of the meat, avoiding the bone, to get an accurate reading.
– Marinate in Advance: If time allows, season the lamb with the garlic, rosemary, thyme, olive oil, salt, and pepper mixture, then let it marinate overnight in the refrigerator. This enhances the flavors and tenderizes the meat.
– Let the Lamb Reach Room Temperature: Before roasting, allow the lamb to sit out for an hour to reach room temperature. This ensures even cooking throughout the leg.
– Roast with Vegetables: Add root vegetables like carrots, potatoes, or onions around the lamb in the roasting pan. They will absorb the flavors and make for a delicious side dish.
– Use a Rack: Place the lamb on a rack in the roasting pan. This allows heat to circulate evenly around the meat and keeps it from cooking in its own juices, promoting a better crust and texture.
Roast Leg Of Lamb Recipe
My favorite Roast Leg Of Lamb Recipe
Equipment Needed:
1. Oven
2. Roasting pan
3. Small, sharp knife
4. Bowl
5. Basting brush or spoon
6. Meat thermometer
7. Aluminum foil
8. Cutting board
9. Small saucepan
10. Kitchen tongs (optional)
11. Carving knife
Ingredients:
- 1 bone-in leg of lamb (approximately 5-6 pounds)
- 5 cloves garlic, peeled and sliced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced
- 1 cup red wine or chicken broth
Instructions:
1. Heat your oven to 375°F (190°C).
2. With a small, sharp knife, make incisions all over the leg of lamb. Insert a sliver of garlic into each incision.
3. In a bowl, mix together the rosemary, thyme, olive oil, salt, and black pepper. Rub this mixture all over the lamb.
4. Ensure even coverage of the juice from the lemon over the lamb.
5. Put the lamb into a roasting pan and pour red wine or chicken broth into the bottom of the pan.
6. The lamb should be roasted in a preheated oven for about
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.
7. Every 30 minutes during roasting, baste the lamb with the pan juices to keep it moist and full of flavor.
8. When you have cooked the lamb to your preferred level of doneness, take it out of the oven and move it to a cutting board. Cover it with foil and allow it to relax for 15-20 minutes.
9. Let the lamb rest for a while, then pour the juices from the pan into a small saucepan and simmer them over medium heat to reduce them slightly, thus making a sauce that flaunts the flavor of the meat.
10. Slice the lamb and serve it with the pan sauce that has been reduced to the consistency of syrup drizzled over the slices.