This leg of lamb is simple, easy, and uses my fool-proof method of roasting. If you are new to cooking meat, this is the recipe you can make to impress family and friends.
Are you nervous when you cook red meats? Especially, lamb shoulders, or leg of lamb? Well, don't be. This recipe will make you look like a pro and everybody will be asking you for the recipe.
There are three secrets to cooking read 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.
About this lamb
It doesn't get easier than this. The marinade uses only six ingredients, most of which you probably have in your pantry. And, you can marinate the meat for as little as an hour, or up to 12 hours in the fridge.
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.
I love to serve my roast lamb with roast potatoes or mashed potatoes. My kid's favorite is my rice pilaf with dried fruit and nuts. 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 bone-in leg. But, you can also use lamb shoulder for this recipe. Just make sure to thaw the meat an hour or two before roasting.
- 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.
- 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 tsp 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 (pin)
- Using 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.
- Trim the lamb of any excess fat. Season with salt and pepper.
- Then, marinate it with the marinade.
- Leave to marinate for an hour, or up to 12 hours in the fridge. Thaw for at least an hour or two before roasting.
- Preheat the oven to 350 F or 180 C.
- Place the leg of lamb in a roasting pan on the roasting rack.
Tip - 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.
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.
- Serve with mashed or roast potatoes on the side.
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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Description
Ingredients
- 5 lbs (2.25 kg) Leg of lamb (bone in)
- 1 tsp Salt
- 1 tsp Pepper
Marinade
- 1 sprig Rosemary leaves removed
- 4 sprigs Thyme leaves removed
- 6 Garlic cloves
- 1 tbsp Paprika smoked
- 1 tsp Corinder powder
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
Instructions
- Using 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.
- Trim the lamb of any excess fat. Season with salt and pepper.
- Then, marinate it with the marinade.
- Leave to marinate for an hour, or up to 12 hours in the fridge. Thaw at least an hour or two before roasting.
- 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 add it in the center in the thickest part of the meat.
- Roast until you reach the desired temperature of doneness. 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.
- Serve with mashed or roast potatoes on the side.
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
