Roast Leg of Lamb
It's perfect for Easter but easy enough to make for any Sunday dinner.
By Leah Perez
Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
2 hrs 30 mins
Pull out all the stops this Easter with a roast leg of lamb. Not only are lamb recipes simple to prepare, but everyone will want an extra slice! This succulent roast is dressed to the nines with a garlicky, herbaceous rub that creates a flavorful crust and yields savory drippings, perfect for stirring up a pan gravy. Plus, any leftover lamb is the perfect topping for this fresh Greek salad.
Can I substitute a boneless leg of lamb for a bone-in leg of lamb?
Absolutely! A boneless leg of lamb can be used as a substitute for a bone-in leg. However, it's essential to tie the boneless leg to help it maintain its shape and promote even cooking. Even if you opt for a bone-in roast, tying the roast so that it has an even shape will make for a perfectly cooked, juicy cut of lamb. Your friendly grocery store butcher is a great person to ask for help!
A general guideline for boneless lamb roast is to cook it for approximately 15 to 20 minutes per pound, but always monitor closely as smaller roasts can cook rapidly. For the best results, cook your lamb until it reaches an internal temperature of 130 degrees Fahrenheit. This can typically take anywhere from one to three hours, depending on the size of your roast, so use a meat thermometer (here are the best meat thermometers) to ensure perfect doneness.
Should you marinate leg of lamb?
Yes, but instead of a traditional marinade, this recipe suggests coating the lamb with a flavorful herb and garlic rub. Allow it to rest at room temperature for 30 minutes while the oven preheats. Lamb is naturally tender, so extended marinating in salty or acidic ingredients isn't necessary and could alter its texture. This brief resting period is perfect for the lamb to absorb flavor and reach room temperature, ensuring even cooking during roasting.
Can you make a roast leg of lamb in advance?
For the most succulent results, the lamb should be roasted and served on the same day. The flavorful rub can be blitzed up and stored in an airtight container a day in advance for easy assembly.
What do you serve with roast leg of lamb?
Think: Easter side dishes like these Greek lemon potatoes, roasted carrots, and a fresh spring salad with radishes.
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Ingredients
- 1
(5- to 7-pound) bone-in leg of lamb
- 1/4 cup
olive oil, divided
- 1 1/2 tsp.
kosher salt, plus more to taste
- 1 tsp.
ground black pepper
- 3 Tbsp.
dijon mustard
- 8
cloves of garlic
- 1/4 cup
fresh rosemary leaves, roughly chopped
- 1/4 cup
fresh parsley leaves, roughly chopped
- 2 Tbsp.
capers, drained
- 2 cups
chicken broth, divided
- 1 cup
white wine
- 1 Tbsp.
all-purpose flour
- 1 Tbsp.
salted butter
Directions
- Step 1Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too deeply. Rub all over with 2 tablespoons of oil, salt, and pepper.
- Step 2To a blender or small food processor, add the mustard, garlic, rosemary, parsley, capers, and remaining 2 tablespoons of oil. Pulse until a paste is formed. Rub the paste all over the leg of lamb. Let it sit at room temperature for 30 minutes while the oven preheats.
- Step 3Meanwhile, preheat the oven to 450°F.
- Step 4Place the lamb fat-side up on a wire rack set over a roasting pan. Pour 1 cup of chicken broth into the pan. Roast for 20 minutes. Without opening the oven or removing the roast, reduce the oven temperature to 325°F, and continue roasting the lamb until deeply brown and the internal temperature reads 130°F to 135°F, 1 hour 10 minutes to 1 hour 45 minutes.
- Step 5Remove the lamb from the oven, transfer to a sheet pan, and tent with foil for about 30 minutes before serving.
- Step 6Meanwhile, remove the wire rack and place the roasting pan on the stove across two burners over medium-high heat. Deglaze the pan with the wine, scraping up any brown bits with a wooden spoon. Cook, stirring frequently, until the wine is reduced by half and no longer has the sharp alcohol smell. Whisk together the remaining 1 cup of chicken broth and flour until smooth. Pour into the pan and bring to a simmer, then cook for 5 minutes, stirring occasionally until smooth and thickened. Stir in the butter until melted and smooth and taste the gravy for salt.
- Step 7Thinly slice the lamb and serve it warm with the gravy.
Tip: In addition to a silky pan gravy, lamb is delicious with herbaceous sauces like chimichurri.
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