Description
Roasted leg of lamb creates an impressive centerpiece for Easter dinner or special celebrations. This classic recipe delivers tender, juicy meat with garlic and herb flavors throughout. Perfect for feeding a crowd without complicated techniques.
Ingredients
- 6–7 pound leg of lamb, bone-in
- 6 garlic cloves, sliced
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- Salt and black pepper to taste
- 2 cups chicken or beef broth
Instructions
1. Remove lamb from fridge 1 hour before cooking. Pat completely dry with paper towels for better browning.
2. Cut small slits all over lamb with sharp knife. Insert garlic slices deep into slits throughout the meat.
3. Mix olive oil, mustard, lemon juice, herbs, salt, and pepper. Rub mixture all over lamb, coating completely.
4. Preheat oven to 450°F. Place lamb in roasting pan and add broth. Roast 15 minutes then reduce to 325°F.
5. Roast at 325°F for 15-20 minutes per pound. Use meat thermometer to check doneness: 135°F for medium-rare, 145°F for medium.
6. Remove from oven and tent with foil. Let rest 15-20 minutes before carving for juiciest results.
Notes
Bone-in leg provides better flavor than boneless. Ask butcher to trim excess fat.
Room temperature meat cooks more evenly than cold. Bring to room temp 1 hour before cooking.
Fresh herbs beat dried for this special dish. Rosemary and thyme complement lamb perfectly.
Resting time is crucial for juicy meat. Don’t skip this step or precious juices escape.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 385
- Sugar: 1g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 125mg