Garlic and Herb Roast Leg of Lamb
A boneless leg of lamb studded with garlic and rubbed with rosemary, lemon and mustard, then roasted until rosy inside. A festive centrepiece for 8 people.
By Tasty Nest Recipes Editorial TeamPublished
2 hr 10 min total 1 roast (about 8 servings)Intermediate
Photo: arnold | inuyaki · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
A roast leg of lamb is a classic for Easter, Sunday dinners and holidays, and it is surprisingly easy. A boneless leg, tied into an even shape, roasts evenly and carves into neat slices.
A paste of garlic, rosemary, lemon zest, Dijon mustard and olive oil is rubbed over and inside the meat, flavouring it all the way through. A thermometer takes the guesswork out of doneness.
Equipment you'll need
- Roasting pan with a rack
- Kitchen twine
- Instant-read or leave-in thermometer
- Carving knife
Tips for success
- Roasting times vary with the shape of the leg; rely on your thermometer, not the clock.
- The USDA recommends 145°F (63°C) with a 3-minute rest for whole cuts of lamb; roast to that temperature if you prefer or are serving anyone at higher risk.
- Add halved potatoes and carrots to the pan for the last hour for an all-in-one roast.
Substitutions and variations
- Use a bone-in leg (about 6 pounds) and allow 20 to 30 minutes more roasting time.
- Swap the rosemary for oregano and add a little ground cumin for a Greek-style flavour.
- Use white wine instead of broth in the roasting pan.
Storage and reheating
To store: Refrigerate sliced leftovers for up to 4 days. Freeze, wrapped tightly, for up to 3 months.
To reheat: Reheat slices covered with foil and a splash of broth in a 300°F (150°C) oven until just warmed through, or use cold in sandwiches.
Recipe
Garlic and Herb Roast Leg of Lamb
A boneless leg of lamb studded with garlic and rubbed with rosemary, lemon and mustard, then roasted until rosy inside. A festive centrepiece for 8 people.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Rest
- 20 min
- Total
- 2 hr 10 min
- Yield
- 1 roast (about 8 servings)
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Make the herb paste
Mix the garlic, rosemary, thyme, lemon zest, mustard, olive oil, salt and pepper into a paste.
Step 2: Season and tie
Unroll the lamb, trim any thick pieces of fat and spread a third of the paste on the inside. Roll it back up and tie at 1 1/2-inch intervals with twine. Rub the remaining paste all over the outside. Leave at room temperature for 30 to 45 minutes, or refrigerate overnight.
Step 3: Sear in the oven
Heat the oven to 450°F (230°C). Set the lamb on the rack in the roasting pan, pour the broth into the pan and roast for 15 minutes.
Step 4: Roast
Reduce the heat to 325°F (165°C) and roast for 1 to 1 1/4 hours more, until the thickest part reads 130°F (54°C) for medium-rare or 140°F (60°C) for medium; the temperature rises a few degrees as it rests.
Step 5: Rest
Transfer to a board, tent loosely with foil and rest for 20 minutes.
Step 6: Carve
Remove the twine and carve across the grain into thin slices. Spoon over the pan juices.
Cuisine: British-Mediterranean · Course: Dinner
Estimated nutrition per serving
- Calories
- 350
- Protein
- 40 g
- Fat
- 20 g
- Carbs
- 2 g
- Fibre
- 0 g
- Sugars
- 0 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/roast-leg-of-lamb
Keep cooking
