Description
This succulent roast leg of lamb recipe delivers tender, juicy meat infused with aromatic herbs and spices. Perfect for special occasions or Sunday dinners, this show-stopping centerpiece features a flavorful garlic-herb crust and roasted vegetables. Follow our easy steps for restaurant-quality results every time.
Ingredients
Scale
- 1 (5-7 lb) bone-in leg of lamb
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 lemon, zested and juiced
- 2 lbs baby potatoes, halved
- 4 large carrots, cut into chunks
- 1 large onion, quartered
- 1 cup chicken or beef stock
Instructions
- Remove lamb from refrigerator 1 hour before cooking. Pat dry and rub with herb-garlic paste mixture
- Preheat oven to 375°F (190°C). Arrange vegetables in roasting pan and place lamb on top
- Pour stock into pan and roast for 20-25 minutes per pound, basting every 30 minutes
- Check internal temperature (135°F for medium-rare, 145°F for medium). Rest 20-30 minutes before carving
Notes
- For crispy skin, increase oven to 425°F for last 15 minutes
- Letting lamb rest is crucial for juicy results
- Save bones for making rich lamb stock
- Leftovers make excellent sandwiches or salad additions
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 4 oz
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: roast leg of lamb, lamb recipe, Easter lamb, holiday roast, garlic herb lamb, roasted lamb, Sunday dinner, special occasion meal