Leg of Lamb (Garlic oil marinade)

Roasting a leg of lamb is simple and easy. This recipe uses bone-in lamb with a garlic herb and olive oil marinade. Packed with flavor this is a recipe to impress. Serve it with mashed or roasted potatoes, salad, and bread for a wonderful festive meal. Leftovers are great in sandwiches and wraps.

A leg of lamb is a very impressive cut of meat. It comes from the back haunches of the animal. You can buy it boneless or bone-in. The average weight of a lamb leg is around 5 to 7 lbs. It is best to buy a medium not too young and not too old lamb otherwise the meat can be quite tough.

There are three secrets to cooking red meat such as this.

• Good meat - buy good quality meat from the right source. That way, you will have meat that's right for what you're cooking.
• A good marinade - this does not have to be a long list of ingredients. In fact, salt, pepper, and lemon juice are usually enough. However, add some fresh herbs and spices to take it to the next level.
• Cook it just right - don't undercook or overcook it. And, the best way to get it right, stress-free, is to use a thermometer so there is no calculation and no guessing. When the thermometer reaches the desired internal temperature, your meat is ready.

Why make this leg of lamb

• This is my super easy lamb to make any time of the year. Plus, it is so packed with flavor.
• Today, I am using a garlic, herbs, and oil marinade without any butter and yet, look at the wonderful color I got on this meat?
• Having said that, no matter what marinade you use, you can use the same process to roast lamb successfully every single time.
• Most of the ingredients used are simple pantry staples plus fresh herbs.
• You can marinate the meat for as little as 15 to an hour, or up to 12 hours in the fridge.T
• oday, I am using bone-in lamb leg but you can also use boneless leg of lamb or lamb shoulder with this marinade.
• The process for roasting this lamb is very simple too.
  • Make the garlic herb marinade - 5 mins
  • Marinate the lamb - 15 mins up to 12 hours.
  • Roast the lamb - 1 to 1 ½ hours
  • Rest the lamb - 15 minsMake gravy - 10 mins
• You can use leftover lamb for sandwiches and wraps or in my chicken pot pie or shepherd's pie.

Ingredients and substitutes

• Lamb - I am using the 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. Read more about cuts of lamb.
• Herbs - For red meat, it is very important to use fresh herbs. And yet, you can also use 1 teaspoon dry rosemary and 1 teaspoon dry thyme in the marinade.
• Lemon juice - helps tenderize the meat as well as rounds all the flavors together. I highly recommend no to substitute it.
• Spices - Smoked paprika and mild coriander add a subtle delicate flavor. You can also use ½ teaspoon cumin to add some extra smoky flavor as well.
• 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

• Prep Lamb - Trim excess fat off the lamb and pat dry on all sides.
  Pro 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.
• Marinade - In a mortar and pestle (or use a food processor) - crush the garlic, rosemary, and thyme. Add the paprika, coriander powder, olive oil, and lemon juice. Set aside.

• Marinate the lamb - Season the lamb with salt and pepper on all sides. Then, brush the marinade on all sides. Leave to marinate for an hour or up to 12 hours in the fridge. Thaw at least an hour or two before roasting.
  Pro tip - this is a large chunk of meat and not much exposed so make sure to generously season with salt and pepper. Some of it will be absorbed inside the meat.
• Preheat the oven at 350°F / 180°C / Gas mark 4

• Place the leg of lamb in a roasting pan on the roasting rack. If using a thermometer add it in the center in the thickest part of the meat.
• Roast until you reach the desired temperature of doneness.-
  • Medium rare - between 130 F to 135 F, approximately  20 minutes per pound.
  • Medium - between 135 F to 140 F, approximately 22 to 23 mins per pound
  • and 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.
• 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. In the meantime make the gravy.
• Serve with mashed potatoes or roast potatoes 

More lamb recipes

• Roast leg of lamb with garlic butter marinade
• Lamb Shoulder in red wine
• Standing prime rib roast
• Grilled Lamb chops or Lamb chops with balsamic glaze
• See all lamb recipes

Sides to serve with lamb

• Roast potatoes or mashed potatoes.
• Festive rice pilaf with dried fruit and nuts,
• Salad - Cherry Tomato Mozzarella, Cabbage, Celery, Carrot Salad.
• Quick garlic sesame asparagus or garlic Parmesan asparagus, 
• Swiss chard patties, sesame green beans, 
• oven-baked butternut squash, oven-baked carrot sticks.

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