Roast Leg of Lamb Recipe: Tender, Flavorful Main Course (Print Version)
Roast a succulent leg of lamb with this easy-to-follow recipe. Achieve tender, juicy meat with a flavorful crust, ideal for holidays or special dinners.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 120 Minutes minutes
Total Time: 140 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ The Centerpiece
01 -
1 (5-6 lb) bone-in leg of lamb
→ Mediterranean Herb & Garlic Infusion
02 -
1/4 cup extra virgin olive oil
03 -
8 cloves garlic, minced
04 -
3 tbsp fresh rosemary, finely chopped
05 -
2 tbsp fresh thyme, finely chopped
06 -
1 tsp dried oregano
07 -
Zest of 1 large lemon
08 -
Juice of 1/2 large lemon
09 -
2 tsp kosher salt
10 -
1 tsp freshly ground black pepper
→ Aromatic Roasting Bed
11 -
2 large yellow onions, cut into 1-inch wedges
12 -
1 cup dry red wine (e.g., Merlot or Cabernet Sauvignon)
13 -
1 cup beef broth
→ Garnish & Finishing
14 -
Fresh mint sprigs, for garnish
15 -
Flaky sea salt, for finishing (optional)
# Instructions:
01 -
In a small bowl, combine 1/4 cup extra virgin olive oil, 8 cloves garlic (minced), 3 tbsp fresh rosemary (finely chopped), 2 tbsp fresh thyme (finely chopped), 1 tsp dried oregano, zest of 1 large lemon, juice of 1/2 large lemon, 2 tsp kosher salt, and 1 tsp freshly ground black pepper. Mix well to form a fragrant paste.
02 -
Pat the 1 (5-6 lb) bone-in leg of lamb dry with paper towels. Make small incisions all over the lamb with a sharp knife. Rub the prepared herb paste generously over the entire surface, ensuring it gets into the incisions. This is key for a flavorful How to Roast a Leg of Lamb for a Stunning Main Course.
03 -
Preheat oven to 425°F. Place 2 large yellow onions (cut into 1-inch wedges) in the bottom of a large roasting pan. Pour in 1 cup dry red wine and 1 cup beef broth. Place the seasoned leg of lamb directly on top of the onions in the roasting pan.
04 -
Roast the leg of lamb in the preheated oven at 425°F for 20 minutes. This initial high heat will create a beautiful crust on the exterior of your How to Roast a Leg of Lamb for a Stunning Main Course, locking in the juices and developing rich flavor.
05 -
Reduce oven temperature to 325°F. Continue roasting for an additional 90-100 minutes, or until an internal temperature of 130-135°F for medium-rare (or desired doneness) is reached with a meat thermometer. Baste occasionally with pan juices.
06 -
Transfer the roasted leg of lamb to a cutting board, tent loosely with foil, and let it rest for at least 15-20 minutes before carving. This resting period is crucial for the juiciest How to Roast a Leg of Lamb for a Stunning Main Course, allowing the juices to redistribute.
07 -
Carve the rested leg of lamb against the grain into thick slices. Arrange on a platter with the roasted onions and drizzle with the flavorful pan juices. Garnish with fresh mint sprigs and a sprinkle of flaky sea salt, if desired. Serve immediately!
# Notes:
01 -
For perfect doneness, aim for 130-135°F for medium-rare, 135-140°F for medium, and 140-145°F for medium-well. Remember the temperature will rise a few degrees while resting.
02 -
Don't discard those flavorful pan juices! Strain them and reduce slightly on the stovetop for a delicious natural gravy to serve alongside your lamb.
03 -
Leftover lamb is fantastic in sandwiches, salads, or even reheated gently with a splash of broth. Store tightly covered in the refrigerator for up to 3-4 days.
04 -
Feel free to customize the herb rub. Rosemary and thyme are classic, but marjoram or even a touch of fennel seed can add a wonderful twist to the flavor profile.
# Tools You'll Need:
01 -
Roasting pan with rack
02 -
Large mixing bowl
03 -
Sharp knife
04 -
Cutting board
05 -
Meat thermometer
06 -
Whisk
07 -
Aluminum foil
08 -
Carving knife
# Nutrition Facts (Per Serving):
Calories: 690 kcal
Total Fat: 44 g
Total Carbohydrate: 8 g
Protein: 59 g