This lamb is going to be your next favorite Sunday dinner. Today, I am going to show you how to roast a leg of lamb perfectly every single time. With a garlic butter marinade, this roast is tender and juicy, plus the gravy is to die for.
Are you afraid of roasting meat? Especially cuts like a leg of lamb or lamb shoulder? Well, don't be. In fact, they are easy once you know the right method and technique.
The one thing that gave me confidence with roasting, was buying my meat thermometer. This takes the guess work out. And, it means that you don't have to calculate the meat and approximate time of cooking. Also, it means you don't have to open the oven door every time to check on it. In addition, the best thing is you are not stressed anymore.
And, if you don't have a meat thermometer, then I highly recommend you buy this one. It has the probe in the meat but the timer sits on your counter. So, this means you don't have to look into the oven all the time. And, it rings the bell when your meat has reached its desired temperature.
About this recipe
It doesn't get easier than this. The marinade uses ingredients you probably already have in your kitchen. And, you can marinate the meat for as little as an hour, or up to 12 hours in the fridge. In fact, you can roast this one even without any marinating time.
Typically, I cook my lamb medium-rare, about 135 F, using a meat thermometer. But, if you don't own a thermometer here's a guide you can use.
- 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.
In addition, I love to serve my roast lamb with roast potatoes or mashed potatoes. And, my kid's favorite is my rice pilaf with dried fruit and nuts. Also, I love a side of salad such as my Cherry Tomato Mozzarella Salad, Cabbage Salad, Easy Celery Salad, Carrot Salad.
Ingredients and substitutes
- Lamb - I am using a bone-in leg of lamb. But, you can also use the shoulder for this recipe. Just make sure to thaw the meat an hour or two before roasting.
- Butter - Adds flavor and keeps the lamb moist and tender. Plus, the gravy is to die for.
- Herbs - For red meat, it is very important to use fresh herbs. And yet, you can also use 1 tsp dry rosemary and 1 tsp dry thyme in the marinade.
- Garlic - This has to be fresh garlic. As you can see, we do have a nice generous portion of garlic for flavor.
Step by step instructions (pin)
- Marinade - In a small bowl, combine butter, garlic, thyme, rosemary, salt, and pepper.
- Lamb - Trim excess fat off the lamb and pat dry on all sides.
Tip - If the lamb is wet, the marinade will slide off the meat as soon as it starts cooking. And, if the meat was frozen, ensure that it is thawed at least an hour before marinating. - Season with salt and pepper. Then, marinate it with the marinade.
- Leave to marinate for an hour on the counter or up to 12 hours in the fridge. This recipe one can be roasted even without marinating. And yet, if you have the time, it is always recommended.
- Preheat the oven to 360 F or 180 C.
- Place the leg of lamb in a roasting pan on the roasting rack.
Tip - If using a thermometer like mine, add it in the center in the thickest part of the meat. - Add ¼ cup water to the roasting rack.
Tip - Normally, we do not add water when roasting. But, our marinade is butter, so this water will prevent the melted butter from burning as it falls back into the pan.
- Roast until you reach the desired temperature of doneness (see the above notes). For medium-rare, roast until the internal temperature of the meat reaches 130 F to 135 F, which usually takes between 80 to 90 minutes.
- When the thermometer reaches your desired temperature, remove the lamb out of the oven.
- Loosely tent it with aluminum foil and let rest for at least 15 minutes before slicing.
Gravy
- Place the roasting rack on medium heat and add the stock. Deglaze the pan by scraping off as much as you can from the pan.
Tip - Use a wooden or silicone spatula so you don't ruin our roasting rack. - Add the flour and continue to cook until it thickens.
- Strain through a sieve or mesh to remove all the unwanted herbs, etc.
- Serve alongside the meat.
Frequently asked questions
If stored properly, a roast leg of lamb will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Absolutely, both the shoulder and leg are very similar hard-working muscles and would need the same cooking method and temperature. You can also see my recipe for lamb shoulder in red wine sauce.
Leftover roast meat works great in sandwiches and wraps. But, I also use leftover lamb in my chicken pot pie or shepherd's pie.
I personally prefer to use a meat thermometer so I don't have to calculate and watch the clock ever so often. But, you can certainly do without it. However, if you are new to cooking or roasting meat, a thermometer can take the 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.
Almost any vegetable works great on the side. Try
quick garlic sesame asparagus or garlic Parmesan asparagus, Swiss chard patties, sesame green beans, oven-baked butternut squash, oven-baked carrot sticks.
If you like this recipe you may also like this
- Roast leg of lamb
- Garlic butter leg of lamb or Leg of lamb with veggies
- Lamb Shoulder in red wine
- Standing prime rib roast
- Grilled Lamb chops or Lamb chops with balsamic glaze
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How to roast Leg of Lamb
Print Pin Rate VeenaazmanovDescription
Ingredients
- 5 lbs (2.25 kg) Leg of lamb (bone in)
- 4 tbsp Butter unsalted
- 6 Garlic cloves
- 1 sprig Rosemary leaves removed
- 4 sprigs Thyme leaves removed
- 1 tsp Salt
- 1 tsp Pepper
Gravy
- 1 tbsp All-purpose flour
- ½ cup Stock (or white wine)
Instructions
- Marinade - In a small bowl combine butter, garlic, thyme, rosemary, salt, and pepper
- Lamb - Trim excess fat off the lamb and pat dry on all sides Tip - if the lamb is wet the marinade will slide off the meat as soon as it starts cooking. If the meat was frozen ensure that it is thawed at least an hour before marinating.
- Season with salt and pepper. Then, marinate it with the marinade.
- Leave to marinate for an hour on the counter or up to 12 hours in the fridge. This recipe one can be roasted even without marinating but if you have the time it is always recommended.
- Preheat the oven at 350 F or 180 C.
- Place the leg of lamb in a roasting pan on the roasting rack. Tip - If using a thermometer like mine add it in the center in the thickest part of the meat.
- Add ¼ cup water to the roasting rack.Tip- normally we do not add water when roasting but our marinade is butter so this water will prevent the melted butter from burning as it falls back into the pan.
- Roast until you reach the desired temperature of doneness. (see notes) For medium-rare, roast until the internal temperature of the meat reaches 130 F to 135 F, which usually takes between 80 to 90 minutes.
- When the thermometer reaches your desired temperature, remove the lamb out of the oven.
- Loosely tent it with aluminum foil and let rest for at least 15 minutes before slicing.
Gravy
- Place the roasting rack on medium heat and add the stock. Deglaze the pan by scraping off as much as you can from the panTip - use a wooden or silicone spatula so you don't ruin our roasting rack.
- Add the flour and continue to cook until it thickens.
- Strain through a sieve or mesh to remove all the unwanted herbs, etc.
- Serve alongside the meat.
Recipe Notes
- 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.
- Always thaw the 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.
- A leg 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.
- 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.
- Elevate the bone from the base if possible. This encourages even cooking by circulating the air.
- Cook the meat just until you reach the 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.
- If you are entertaining and want to ensure you have the perfect roast. Remove the lamb at about 135 F - this will be perfectly pink and about 140 F by the time you serve.
- Don't open the oven door too often to check doneness. Instead, calculate the cooking time and check closer to the time.
- 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 once and leave it there until it reaches the desired temperature.
- 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.
Cooking temperatures
I cook my lamb medium-rare, about 135 F using a meat thermometer. But, if you don't own a thermometer here's a guide you can use.- Medium rare - between 130 F to 135 F, approximately 20 minutes per pound.
- Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound.
- Medium well - between 145 F to 150 F, approximately 25 minutes per pound.
- Well Done is between 155 to 165 F, approximately 30 minutes per pound.
Equipment
Nutrition Information
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
