Herb Roasted Leg of Lamb -

Herb Roasted Leg of Lamb

Juicy roasted leg of lamb recipe with aromatic herbs, garlic, and lemon. Perfect for holidays or a special dinner. Easy to follow instructions for tender, flavorful results.

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Course: dinner, lunch, Main Course

Cuisine: American

Keyword: oven roasted lamb chops, roasted leg of lamb

Prep Time: 20

Cook Time: 2

Servings: servings

Calories: 230kcal

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.

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