Herb Crusted Roast Leg of Lamb

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Lamb is by far the most loved meat in our family. We love lamb, and I mean we really LOVE lamb. Of course, it's an expensive piece of meat, so obviously, we save it for special occasions and festive times.

I'm born Indian, so my mom made a roast leg of lamb mostly with Indian spices. One of my favorite of her recipes is a combination of cilantro, ginger, garlic, and spice paste. She'd rub it all over, place it in the fridge overnight, then into the oven slow-cooked over a couple of hours and dinner is ready. Someday, I'll make that and share it with you. It's still my most favorite way to eat a leg of lamb.

I made this roast leg of lamb on Passover recently. It's a very simple and easy recipe. A leg of lamb is very tender and can absorb lots of flavors instantly. So, even if you don't have time to marinate it, this is still very flavorful. Often, I will marinate it for a few hours or even overnight, one less thing to do on the day of the meal.

About this Roast Leg of Lamb

This is the perfect dish for festive occasions. I especially like serving a whole leg of lamb because at the dinner table the sight of wonderfully cooked meat gets everyone hungry. It's a great way to show off your cooking skills, especially if you use a meat thermometer to cook it just to the right temperature.

This leg of lamb is marinated with wonderful Italian herbs of rosemary, oregano, thyme. The garlic adds a punch of flavor while the paprika also adds a bit of color. The best part is you can marinate the meat overnight, so you have less to do on the day. Just remember to thaw the meat properly before you roast it in the oven. This will give you even cooking and the meat will be wonderfully tender and moist.

We added some red wine to the gravy, but you can certainly use stock instead if you prefer.

Buying a leg of lamb

Leg of lamb is the upper part of the leg without the shank bone. The butcher will usually ask if you want it bone-in or no bone. I usually prefer bone-in, but the boneless can give you beautiful slices that look pretty on the dinner table. Also, another thing to consider is if you want boneless slices for sandwiches.

If you do choose a boneless leg of lamb, you can still use this recipe, but the cooking time will be much different. Which is why having a meat thermometer is very helpful.

Another great cut of meat to use for this recipe would be lamb shoulder. We made a delicious Roast Lamb Shoulder with red wine sauce if you remember. In fact, both these recipes could be used interchangeably.

Cooking with a thermometer

I personally prefer to use a meat thermometric so I don't have to calculate and watch the clock ever so often. But you can certainly do without it. In fact, if you are new to cooking or roasting meat a thermometer can take a lot of guesswork out. The most important point to note is to make sure you insert the thermometer needle in the middle deepest part of the thick meat.

Here is how you would check with or without a thermometer

• Medium rare - between 130 F to 135 F approximately  20 minutes per pound
• or Medium - between 135 F to 140 F approximately 22 to 23 minutes per pound
• and Medium well - between 145 F to 150 F approximately 25 minutes per pound
• not really my favorite - Well Done is between 155 to 165 F   approximately 30 minutes per pound

I would strongly suggest if you going to save some leftovers to go as far as medium-well. The meat still cooks even after you take it out of the oven.

Ingredients and substitutes (Save/Pin)

• Veggies - If you plan to cook veggies with your meat, it's always wise to use vegetables that will benefit from the long cooking process. Potatoes, carrots, parsnips, and turnip are excellent for such roasting. But, never use veggies like zucchini because they cook fast and render so much liquid during cooking that they tend to steam rather than roast the meat.
• Potatoes - I love using small roast potatoes because they really look elegant on the dinner table when entertaining. And they also hold their shape better despite the long cooking.
• Fresh herbs - When making a dish like this, you want to make an effort to buy fresh herbs. It makes a huge difference. Having said that, if dried is all you have, go ahead and use it. One tbsp each would be a good measure to start. Adjust according to your preference.
• Paprika - I use this mostly for color, but I also like a little bit of zing. You can use sweet paprika, and yet I often go for the smoked hot paprika.
• Red wine - If you like gravy and can consume wine, I highly recommend adding the red wine to the gravy. Red wine pairs so beautifully with lamb.

I made this with gravy, but if you prefer you can also use my cilantro mint sauce instead. I shared the recipe for my cilantro mint sauce when I share my Ginger Spiced Lamb Chops with cilantro mint sauce.

Useful tips and tools

• Baking rack - You want to use a standard roasting rack, not just a baking pan. The rack helps all the juices flow down keeping the meat crisp on the outside. I use this roasting rack because it's perfect for a small family of four.
• Aluminum foil - Cover the meat with aluminum foil and let rest for at least 20 to 30 minutes.
• Frying pan - I like to toast my dry rub ingredients in a frying pan so they are easier to crush and toasting them brings out more flavor.
• A meat thermometer - My meat thermometer is the best investment I made for cooking meat.

Herb crusted roast leg of lamb aka slow-cooked Italian leg of lamb (Save/Pin)

Prepare the marinade

• Chop some fresh herbs - rosemary, thyme, and oregano - about 2 tbsp each.
• In a bowl, combine fresh herbs chopped, sliced garlic, paprika, lemon juice, and olive oil.
• Set aside.

Marinate the leg of lamb

• Wash clean and pat dry the leg of lamb.
• Season with salt and pepper.
• Rub the marinade with your hands all over the lamb.
• You can leave this to marinate for a few hours or overnight in the fridge.
• An hour before cooking - take it out of the fridge and let come to room temperature.

Roast the leg of lamb

• Preheat the oven at 200C/400F for 20 minutes.
• Place the leg of lamb in the roasting pan.
• Surround the lamb with potatoes.
• Season with salt and pepper.
• Add more fresh herbs to the roasting pan.
• Insert the meat thermometer in the thickest part of the meat but not touching the bone.
• Place in the preheated oven on the middle rack.
• Immediately, reduce oven temperature to 160 C, or  325 F.
• Roast until the internal temperature of the meat reaches 130 F to 135 F for a medium-rare - which usually takes between 45 to 50 minutes.
• I prefer to cook it at medium at about 140 F to 145 F (because my kids won't eat meat rare (red)) - which usually takes about 55 to 60 minutes.
• NOTE: While roasting, if you find the meat is browning too fast on the top. Tent it loosely with foil.
• When the thermometer has reached your desired temperature remove it out of the oven.
• Loosely tent it with foil and let rest for at least 15 minutes before you cut into it.

Make the gravy

• Transfer the meat and potatoes to a serving platter.
• Place the roasting pan on medium-low heat.
• Add red wine (or stock/water) and deglaze the pan by scraping with a spatula.
• Gather as much of the flavor as you can - add one tbsp flour and cook well until the gravy is thick.
• Add more water if necessary so it's not too thick.
• Cook it for another minute or two.
• Strain it through a sieve to remove all the herbs etc.
• Enjoy!

Herb Crusted Roast Leg of Lamb

Author: Veena Azmanov

5 from 19 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Calories: 366kcal

Adjust Servings Here: 16 servings

Description

Herb crusted roast leg of lamb is marinated with amazing flavors of rosemary, thyme, oregano, garlic and lemon, and cooked with a bed of vegetables making it a complete meal on its own.

ADJUST SERVINGS HERE - 16 servings

Ingredients

• 2 kg (4.00 lb) Leg of lamb with bone

Marinade

• 4 cloves Garlic (thinly sliced)
• 2 sprigs Rosemary fresh
• 4 sprigs Thyme fresh
• 2 sprigs Oregano
• 1 tbsp Coarse salt
• 1 tsp Pepper
• 1 tsp Paprika
• 4 tbsp Lemon juice
• 4 tbsp Olive oil

Extra

• 4 sprigs Thyme and rosemary each
• 2 sprigs Rosemary
• 2 tbsp Olive oil
• 1 kg (2.0 lb) Baby roasting potatoes 2 lbs

For the gravy

• 1 tbsp All-purpose flour
• 120 ml (0.5 cups) Red wine or stock/water

Instructions

Prepare marinade

• Chop some fresh herbs - rosemary, thyme, and oregano - about 2 tbsp each.
• In a bowl, combine fresh herbs chopped, sliced garlic, paprika, lemon juice, and olive oil.
• Set aside.

Marinate the leg of lamb

• Wash clean and pat dry the leg of lamb.
• Season with salt and pepper.
• Rub the marinade with your hands all over the lamb.
• You can leave this to marinade for a few hours or overnight in the fridge.
• An hour before cooking - take it out of the fridge and let come to room temperature.

Roast the Leg of Lamb

• Preheat the oven at 200C/400F for 20 minutes.
• Place the leg of lamb in the roasting pan.
• Surround the lamb with potatoes.
• Season with salt and pepper.
• Add more fresh herbs to the roasting pan.
• Insert the meat thermometer in the thickest part of the meat but not touching the bone.
• Place in the preheated oven on the middle rack.
• Immediately, reduce oven temperature to 160 C, or  325 F.
• Roast until the internal temperature of the meat reaches 130 F to 135 F for a medium rare - which usually takes between 45 to 50 minutes.
• I prefer to cook it at medium at about 140 F to 145 F (because my kids won't eat meat rare (red)) - which usually takes about 55 to 60 minutes.
• NOTE: While roasting If you find the meat is browning too fast on the top. Tent it loosely with foil.
• When the thermometer has reached your desired temperature remove it out of the oven.
• Loosely tent it with foil and let rest for at least 15 minutes before you cut into it.

Make the gravy

• Transfer the meat and potatoes to a serving platter.
• Place the roasting pan on medium-low heat.
• Add wine,( or stock/water) and deglaze the pan by scraping with a spatula.
• Gather as much of the flavor as you can - add one tbsp flour and cook well until the gravy is thick.
• Add more water if necessary, so it's not too thick.
• Cook it for another minute or two.
• Strain it through a sieve to remove all the herbs etc.
• Enjoy!

Recipe Notes

 

Featured Recipe Video below - Slow-Cooked Lamb Shoulder in Red Wine Sauce

Equipment

Roasting Rack

Cutting boards

Kitchen Knife

Baking Tray

Nutrition Information

Serving: 227gCalories: 366kcalCarbohydrates: 15.4gProtein: 24.6gFat: 22.5gSaturated Fat: 9.6gPolyunsaturated Fat: 12.9gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 83mgSodium: 687mgPotassium: 0mgFiber: 2.2gSugar: 1.7gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? I'd love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

10 Tips for PERFECT Roast Leg of Lamb every single time

1. This is not the time to count calories or fat. You want to choose a well-marbled piece of meat with a decent amount of fat on top. The fattier the meat the more juicy and flavorful the roast.
2. Always thaw the leg of lamb before cooking - a few hours at least 2 to 3 hours. Cooking chilled meat can result in uneven baking causing the outer parts of the meat to overcook.
3. A leg of lamb is a large chunk of meat and not much exposed. So, make sure to over season the meat, because only some of it will penetrate the meat. The rest of it will get crusted on.
4. Use a roasting rack, don't just place the meat on the baking tray. The roasting rack will let the juices flow below and let the outside of the leg forms a crust almost a sear that keeps all the juices in.
5. Elevate the bone from the base if possible. This encourages even cooking by circulating the air.
6. Cook the meat just until you reach desired doneness, not a minute more. The meat continues to cook to about 5 to 10 degrees more after you take it out of the oven.
7. If you are entertaining and want to ensure you have the perfect roast. Remove the lamb at about 140 F - this will be perfectly pink and about 145 F by the time you serve.
8. Don't open the oven door too often to check doneness. Instead, calculate the cooking time and check closer to the time.
9. Don't poke too many holes in the meat while checking for doneness. The moment you poke a hole in the meat you will see juices flow out. You want these to stay in so don't make too many holes. I poke the thermometer just ones and leave it there until it reaches the desired temperature.
10. Let the meat rest after cooking. If you cut the meat too soon all the juices will flow out of the meat and give you a dry roast. Instead, let the meat rest for at least 15 minutes if not more.

Frequently asked questions

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