Lamb Leg Recipe

This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.

Slow Roast Leg of Lamb

Recipe video above. A very forgiving, very easy way to roast a leg of lamb. It’s not the carving sort – the meat is so tender, you can pull it off the bone with tongs. Lamb leg is actually quite lean, so the best way to slow roast a leg of lamb is to partially submerge it in liquid and roast it covered for most of the time. This way, the flesh is infused with flavour and absorbs moisture. NOTE: Lamb leg should only be cooked to blushing pink & juicy (per this traditional Roast Lamb recipe) or slow cooked until fall apart which takes hours (this recipe). Anything in between is tough and not nice! For more roast lamb recipes, browse the recipe collection.

Prep: 15min

Total: 330min

Serving Size: 322 g

Nutrition Facts: servingSize 322 g, calories 605 kcal, Carbohydrate 6.5 g, Protein 56 g, Fat 38 g, Saturated Fat 15 g, Cholesterol 198 mg, Sodium 809 mg, Fiber 0.5 g, Sugar 0.8 g, unSaturated Fat 19.8 g

Ingredients:

• 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)
• Salt and pepper
• 1.5 tbsp olive oil
• 1 whole garlic head (, unpeeled, cut in half horizontally)
• 1 onion (, quartered (unpeeled is fine))
• 2 rosemary sprigs ((2 = whisper of rosemary flavour, 4 sprigs = stronger flavour))
• 3 cups beef stock/broth (, low sodium (or homemade))
• 2 cups water
• 4 tbsp flour ((white))
• 1 cup water
• Salt and pepper (, to taste)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 170°C/335°F (standard) or 150°C (fan).’, ‘name’: ‘Preheat oven to 170°C/335°F (standard) or 150°C (fan).’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Place garlic, onion and rosemary in a metal roasting pan.’, ‘name’: ‘Place garlic, onion and rosemary in a metal roasting pan.’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle generously with salt and pepper and rub it in.’, ‘name’: ‘Season lamb: Place lamb leg right side up in the pan. (Note 2) Sprinkle generously with salt and pepper and rub it in.’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)’, ‘name’: ‘Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, that’s ok, the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).’, ‘name’: ‘Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, that’s ok, the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)’, ‘name’: ‘Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.’, ‘name’: ‘Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.’, ‘name’: ‘Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).’, ‘name’: ‘Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-0-8’}
10. {‘@type’: ‘HowToSection’, ‘name’: ‘Gravy:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.’, ‘name’: ‘Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add flour: Place pan on the stove on medium high. When the liquid bubbles, add flour. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.’, ‘name’: ‘Add flour: Place pan on the stove on medium high. When the liquid bubbles, add flour. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add water: Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.’, ‘name’: ‘Add water: Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.’, ‘name’: ‘Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-1-3’}]}
11. {‘@type’: ‘HowToSection’, ‘name’: ‘Serving:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!’, ‘name’: ‘The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!’, ‘url’: ‘https://www.recipetineats.com/slow-roast-leg-of-lamb/#wprm-recipe-23734-step-2-0’}]}

Perfect Roasted Leg of Lamb

This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can’t go wrong with Greek salad for this one.

Prep: 60min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, Saturated Fat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, unSaturated Fat 15.5 g, servingSize 1 serving

Ingredients:

• 1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
• Salt and pepper
• Extra virgin olive oil
• 5 garlic cloves, (peeled and sliced; more for later)
• 2 cups water
• 8 gold potatoes, (peeled and cut into wedges)
• 1 yellow onion, (peeled and cut into wedges)
• 1 teaspoon paprika, (more for later)
• 1 teaspoon all-natural garlic powder
• Fresh parsley for garnish, (optional)
• 15 garlic cloves, (peeled)
• 2 tablespoons dried oregano
• 2 tablespoons dried mint flakes
• 1 tablespoons paprika
• 1/2 tablespoons nutmeg
• 1/2 cup Extra virgin olive oil
• 2 lemons, (juice of)

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.’, ‘name’: ‘Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).’, ‘name’: ‘Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.’, ‘name’: ‘Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it’s only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.’, ‘name’: ‘Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it’s only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.’, ‘name’: ‘Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-0-4’}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘For Medium Roasted Lamb Leg’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.’, ‘name’: ‘Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cover and roast. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 degrees F.’, ‘name’: ‘Cover and roast. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 degrees F.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Let rest. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 130 degrees F).’, ‘name’: ‘Let rest. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 130 degrees F).’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve. Place the roast lamb and potatoes in a large serving platter over a bed of rice, you like. Garnish with parsley. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice.’, ‘name’: ‘Serve. Place the roast lamb and potatoes in a large serving platter over a bed of rice, you like. Garnish with parsley. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-1-3’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘For Fall-Apart Slow Roasted Lamb’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Cover and roast the lamb. Follow the recipe to step #5, and once seasoned, Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 4 to 4 1/2 hours.’, ‘name’: ‘Cover and roast the lamb. Follow the recipe to step #5, and once seasoned, Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 4 to 4 1/2 hours.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the potatoes and onions to the pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb. Roast for another hour or until the meat’s internal temp reaches 160 degrees F.’, ‘name’: ‘Add the potatoes and onions to the pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb. Roast for another hour or until the meat’s internal temp reaches 160 degrees F.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Uncover and return the pan to the oven for another 15 to 20 minutes.’, ‘name’: ‘Uncover and return the pan to the oven for another 15 to 20 minutes.’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Rest. Remove from the oven and tent the lamb with a piece of foil. Allow it to rest for about 15 minutes (its internal temperature should be at 175 degrees or beyond for fall-apart tender lamb).’, ‘name’: ‘Rest. Remove from the oven and tent the lamb with a piece of foil. Allow it to rest for about 15 minutes (its internal temperature should be at 175 degrees or beyond for fall-apart tender lamb).’, ‘url’: ‘https://www.themediterraneandish.com/mediterranean-style-leg-of-lamb-recipe-with-potatoes/#wprm-recipe-10584-step-2-3’}]}

Leg of Lamb With Garlic and Rosemary

This straightforward leg of lamb recipe uses a simple mix of garlic and rosemary to flavor the meat, making a perfect centerpiece for any holiday meal.

Total: 2 hours 30 minutes

Yield: 8 servings

Ingredients:

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼ inch thick, and lamb tied
• 4 garlic cloves
• 1 tablespoon fine sea salt
• 2 tablespoons chopped fresh rosemary
• ½ teaspoon black pepper
• ¼ cup dry red wine or broth

Instruction:

1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
3. Preheat oven to 350°F.
4. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1½ to 1¾ hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
5. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb. Editor’s note: This recipe was originally printed in the April 2001 issue of ‘Gourmet.’ Head this way for more of our best Christmas dinner ideas →

Roasted Leg of Lamb

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!

Prep: 20min

Total: 125min

Yield: 8

Ingredients:

• 1 (5 pound) bone-in leg of lamb (trimmed)
• 4 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Instruction:

1. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
2. Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
5. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
6. Serve immediately with mini hasselback potatoes.

How To Cook The Perfect Leg of Lamb | Chef Jean-Pierre

FAQ

Which cooking method is ideal for a leg of lamb?

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