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Leg of Lamb Recipe

The Best Leg of Lamb Recipe: Juicy Perfection at Home

Try this Leg of Lamb Recipe for a flavorful and succulent dish that brings family and friends together.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Leg of Lamb Ingredients
  • 4 lbs leg of lamb, bone-in look for marbling for extra richness
  • 4 cloves garlic, minced fresh garlic enhances flavor
  • 2 tbsp olive oil use high-quality for the best taste
  • 1 tbsp fresh rosemary, finely chopped dried can be substituted
  • 1 tbsp fresh thyme, finely chopped or use 1 tsp of dried thyme
  • 1 tsp salt kosher salt preferred for even seasoning
  • 1/2 tsp black pepper freshly ground adds more kick
  • 1 each juice of lemon brightens flavors; fresh is best
  • 1 large onion, sliced into rounds sweet onion for a milder taste
  • 1 cup chicken broth low-sodium variety keeps it healthy

Equipment

  • Oven
  • Roasting Pan
  • mixing bowl
  • Meat Thermometer

Method
 

How to Make Leg of Lamb
  1. Preheat your oven to 350°F to ensure the perfect cooking temperature for your leg of lamb.
  2. In a small bowl, combine minced garlic, olive oil, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice to create a flavorful paste.
  3. Pat the leg of lamb dry with paper towels, then generously rub the herb marinade all over the lamb, ensuring it gets into every nook and cranny.
  4. Let the marinated lamb sit at room temperature for about 30 minutes.
  5. Arrange sliced onion rounds in the bottom of the roasting pan. Pour chicken broth over the onions.
  6. Position the marinated leg of lamb on top of the onions in the roasting pan.
  7. Tightly cover the roasting pan with aluminum foil.
  8. Every 30 minutes, baste the lamb with its juices.
  9. After 1.5-2 hours, remove the foil and check the internal temperature, aiming for 130-135°F.
  10. If it’s below the desired temperature, roast uncovered until it reaches that temperature, then increase the oven temperature to 425°F.
  11. Roast uncovered for an additional 20-30 minutes until browned and reaches an internal temperature of 135-140°F.
  12. Once roasted, remove from the oven, cover loosely with foil, and let it rest for 15 minutes.
  13. Slice the leg of lamb against the grain into thin slices, serving with the caramelized onions and pan juices.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 5gProtein: 60gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 500mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 5mgCalcium: 45mgIron: 4mg

Notes

Optional: Garnish with a sprinkle of fresh herbs for a pop of color.

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