Are you looking for a show-stopping & delicious centerpiece for your next gathering or Easter meal? Look no further than this incredibly delicious and easy-to-follow herb roasted leg of lamb recipe! Infused with aromatic herbs, zesty lemon, and savory garlic, this dish delivers tender, succulent lamb with a beautifully browned crust that will have everyone asking for seconds.
Table of Contents
I have been making this lamb recipe for over 3 decades for my family. So simple to make, and it is perfect for both seasoned cooks and those new to roasting a whole leg of lamb.
I’ll guide you through each step, ensuring a flavorful and impressive result every time.
Why You’ll Love This Herb Roasted Leg of Lamb Recipe:
- Incredible Flavor: The combination of herbs, spices, garlic, and lemon creates a complex and irresistible taste.
- Tender and Juicy: Proper preparation and cooking techniques ensure the lamb remains moist and flavorful.
- Impressive Presentation: A roasted leg of lamb is a stunning centerpiece for any occasion.
- Relatively Simple: Despite its elegant appearance, this recipe is straightforward and easy to execute.
- Versatile: Perfect for holidays, special occasions, or a memorable Sunday dinner.
Tips for the Perfect Roasted Leg of Lamb:
- Bring the lamb to room temperature: About an hour before cooking, remove the lamb from the refrigerator. This helps it cook more evenly.
- Don’t skip the resting time: Resting is crucial for a juicy and tender roast.
- Use a meat thermometer: This is the most accurate way to ensure your lamb is cooked to your desired doneness.
- Adjust cooking time based on weight: A larger leg of lamb will require longer cooking time.
- Basting (optional): For extra moisture and browning, you can baste the lamb with pan juices every 30-45 minutes during the last hour of cooking.
- Experiment with herbs: Feel free to adjust the herbs and spices to your liking. Fresh rosemary and thyme are also excellent additions.
Serving Suggestions:
This herb roasted leg of lamb pairs beautifully with a variety of side dishes, including
- Roasted Lemon potatoes-recipe coming soon.
- Creamy mashed potatoes
- Scalloped potatoes or scalloped cassava
- Chickpeas pilaf(recipe coming soon), carrot rice or couscous
- Green beans with almonds
- A fresh Greek salad
- Mint jelly or sauce
Make your next meal unforgettable with this flavorful and tender herb roasted leg of lamb recipe! Enjoy!
Herb Roasted Leg of Lamb
Equipment
- Large baking dish
- Optional: Oven bag
- Meat thermometer
Ingredients
- 7 lb bone-in leg of lamb 5 – 9 lb
- 2 tsp salt or to taste
- 1 tbsp black pepper
- 1 tbsp granulated garlic
- 1 tsp onion powder
- 1 tbsp dried oregano
- 1 tsp ground roasted cumin
- 1 tsp dried rosemary
- 15 – 20 cloves garlic peeled
- 2 lemons juiced
- Extra virgin olive oil
Instructions
- Prepare the Lamb: Remove any tough outer film (silverskin) from the leg of lamb.
- Wash the lamb with the juice of one lemon and then rinse it under cold running water. Pat the lamb thoroughly dry with paper towels.
- Create the Flavorful Rub: In a small bowl, combine the salt, black pepper, granulated garlic, onion powder, dried oregano, ground roasted cumin, and dried rosemary. In the video I sprinkled the spices on separately–just a personal preference.
- Season the Lamb:Rub the spice mixture generously all over the surface of the leg of lamb, ensuring every part is coated.
- Pierce the lamb in several places with a sharp knife and insert the peeled garlic cloves into the openings.
- Add Lemon and Olive Oil: Squeeze the juice of the remaining lemon evenly over both sides of the seasoned lamb.
- Drizzle generously with extra virgin olive oil.
- Prepare for Roasting: Optional (for extra moisture): Place the seasoned lamb in a large oven bag. Follow the manufacturer’s instructions for sealing the bag, ensuring there are a few slits for steam to escape. Then, place the bag in a baking dish.
- Alternative: If not using an oven bag, simply place the seasoned lamb directly into a large baking dish.
- Roast the Lamb: Preheat your oven to 350°F (175°C).
- Place the baking dish with the lamb on the middle rack of the preheated oven.
- Cook for approximately 2 to 2.5 hours, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer inserted into the thickest part of the lamb, avoiding the bone:Rare: 125-130°F (52-54°C)Medium-Rare: 130-135°F (54-57°C)Medium: 135-140°F (57-60°C)Medium -Well: 140-145°F (60-63°C)Well-Done–our preferred doneness: 145°F (63°C) and above
- Rest the Lamb:Once the lamb reaches the desired temperature, remove it from the oven and transfer it to a cutting board.
- Tent the lamb loosely with foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Carve and Serve: Carve the leg of lamb against the grain into slices.
- Serve hot with your favorite side dishes, such as roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad. You can also drizzle the pan juices over the sliced lamb for extra flavor.
Nutrition
FAQ
Can I use a boneless leg of lamb? Yes, you can use a boneless leg of lamb. However, bone-in roasts tend to be more flavorful and moist. If using boneless, reduce the cooking time accordingly as it will cook faster. Use a meat thermometer to ensure it reaches the desired internal temperature.
What if I don’t have all the dried herbs listed? While the combination of herbs in this recipe creates a wonderful flavor profile, you can adjust based on what you have on hand. Dried rosemary and oregano are key for a classic lamb flavor. If you’re missing one or two of the others, it will still be delicious. You could also consider adding a pinch of dried thyme or marjoram.
Can I prepare the lamb ahead of time? Yes, you can prepare the lamb up to 24 hours in advance. Rub it with the spices, garlic, and lemon juice, then drizzle with olive oil and store it covered in the refrigerator. Allow it to come to room temperature about an hour before roasting for more even cooking.
Can I freeze leftover roasted lamb? Absolutely! Once the cooked lamb has cooled completely, slice or shred it and store it in an airtight container or freezer bags. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and reheat gently in the oven, on the stovetop, or even in the microwave.
Did You Love This Recipe? Leave a Rating and Comment!
If you savored the tender, flavorful results of this Roasted Leg of Lamb recipe, please take a moment to leave a star rating and a comment below! Your feedback is invaluable, helping other home cooks discover this delicious dish and supporting my work in bringing you quality recipes.
For a visual, step-by-step guide to preparing this specific recipe, be sure to check out my YouTube channel. Don’t forget to subscribe for more mouthwatering meal ideas and cooking tips!
Questions or Concerns—Write Me!
Do you have any questions, concerns, or perhaps a variation you’d like to share about this roasted leg of lamb? Please don’t hesitate to leave a comment below. I’m always happy to connect with fellow food enthusiasts and help make your culinary adventures a success. Happy roasting!
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.