If you’re looking for a delicious, show-stopping dish that’s surprisingly easy to make, then this roasted leg of lamb is, without a doubt, the perfect choice. Not only is it incredibly flavorful, but it also requires minimal effort, making it ideal for both special occasions and weeknight dinners. What’s more, the preparation is straightforward, and the roasting process is largely hands-off, allowing you to focus on other aspects of your meal. In addition, the result is a beautifully roasted leg of lamb with a crispy, flavorful crust and a tender, juicy interior. So, whether you’re hosting guests or simply treating yourself, this dish will surely impress!
Moreover, the process is simple and requires minimal hands-on time. After that, a quick rub of oil and spices is all it takes to get the lamb ready. Then, it is placed on a bed of fresh vegetables, allowing the lamb to roast to perfection. The high-heat initial cook seals in the juices, while the slow roast ensures the meat becomes irresistibly tender. Furthermore, the vegetables cook along with the lamb, soaking up all those delicious flavors, making it a complete meal in one.
Finally, whether you’re serving it with yellow rice, mashed potatoes, or roasted veggies, this roasted leg of lamb is sure to impress and satisfy with every bite. In conclusion, its simple, yet packed with flavor what could be better?
Jump to Recipe
- Recipe Summary
- what is leg of lamb
- Roasted Leg Of Lamb Ingredients
- How To Make Leg Of Lamb
- Frequently Asked Questions for Roasted Leg Of Lamb
- Tips And Tricks
- Internal Temperature Guide for cooked leg of lamb
- Should I marinate lamb leg before cooking?
- More Delicious Meat Recipes
- Watch the full recipe tutorial
Recipe Summary
Flavor:enhanced by the aromatic spices, such as rosemary, garlic, and cinnamon, which infuse the meat as it roasts
Cooking Techniques:slow roasting
Prep Time: 2o minutes
Cook Time: 4 hours
what is leg of lamb
A leg of lamb is a flavorful, tender cut of meat from the hindquarters of a lamb. First, it is often seasoned with aromatic spices and herbs to enhance its natural richness. Then, it is typically roasted slowly to achieve a juicy, melt-in-your-mouth texture. Whether bone-in or boneless, the leg of lamb makes a stunning centerpiece for any meal, offering a balance of savory and earthy flavors.
Roasted Leg Of Lamb Ingredients
Lamb leg with bone: The centerpiece of the dish, this cut of meat is flavorful and becomes tender when slow-roasted.
Cold water and vinegar: Used to wash the lamb, this helps clean it and removes any unwanted residues.
Olive or vegetable oil: This creates a savory coating for the lamb.
Salt: Essential for seasoning, it enhances the natural flavors of the lamb and spices.
Black pepper: Adds a mild heat and sharpness to balance the richness of the meat.
Paprika: Provides a smoky, earthy flavor.
Onion powder: Adds a mild, savory sweetness that deepens the flavor profile.
Garlic powder: Brings a subtle garlic flavor without overpowering the dish.
Rosemary: This fragrant herb infuses the lamb with an aromatic, pine-like essence.
7-spice: A Middle Eastern spice blend that adds warmth and complexity.
Cinnamon: A touch of warmth and sweetness, cinnamon enhances the savory spices and complements the lamb.
Onion: Adds depth and sweetness to the base of the dish as it cooks. Garlic: Offers a rich, savory flavor that infuses the lamb and broth.
Carrot: Contributes a mild sweetness and soft texture as it roasts with the lamb.
Celery: Adds a subtle, fresh flavor and enhances the overall aromatics.
Bay leaves: Infuse a subtle, herbal aroma into the lamb and broth during the slow roasting.
Hot water: Used to create a flavorful broth that keeps the lamb moist as it roasts.
Beef bouillon cube: Adds a savory depth to the cooking liquid.
Parchment paper: Helps seal in moisture and flavor, ensuring the lamb stays tender during roasting.
Aluminum foil: Works with the parchment to tightly seal the pan, trapping heat and moisture for a perfectly cooked leg of lamb.
How To Make Leg Of Lamb
1. Start by washing the lamb in cold water mixed with vinegar.
2. Next, pat the lamb dry with paper towels to remove excess moisture, which will help the oil and spices stick better.
3. poke the lamb all over with a knife. This step allows the flavors to penetrate the meat more deeply.
4. rub the lamb with olive or vegetable oil.
5.mix all the spices together. Once combined, generously apply the spice mix all over the lamb, ensuring it’s evenly coated for a balanced flavor profile.
6. In the bottom of a roasting pan, layer the onion, garlic, carrot, celery, and bay leaves. These aromatics will infuse the lamb with extra flavor as it cooks. Place the seasoned lamb on top of this bed of vegetables.
7. pour hot water around the lamb, adding a crumbled beef bouillon cube. This creates a flavorful broth that will keep the lamb moist and enrich its taste as it roasts.
8. Cover the pan with parchment paper, then seal it tightly with aluminum foil. This helps trap the moisture and steam, allowing the lamb to cook evenly and stay tender.
9. place the pan in a preheated oven and cook the lamb at a high temperature for the first hour. This initial high heat helps create a nice crust on the outside. Afterward, reduce the temperature and continue cooking the lamb at a lower heat for several hours, allowing it to become tender and juicy.
10. once the lamb is done, remove it from the oven and spoon some of the flavorful juices over the top. This will keep the meat moist and enhance the overall taste. Now, it’s time to serve and enjoy the rich, tender lamb!
Frequently Asked Questions for Roasted Leg Of Lamb
1. For How long should I cook a leg of lamb?
• First, roast the lamb at 450°F for 1 hour to develop a nice crust. Then, reduce the temperature to 350°F and cook for another 3 hours. This will give you a tender, juicy result. If you prefer medium-rare, aim for an internal temperature of 130°F.
2. Is it possible to use boneless leg of lamb?
• Yes, you can use boneless lamb. Just note that it may cook faster, so check the internal temperature to ensure it’s done to your liking.
3. Can I cook the lamb in a slow cooker?
• Definitely! You can cook the lamb on low for 6-8 hours in a slow cooker. Just be sure to sear it first for added flavor.
4. What should I serve with the lamb?
• You can serve roasted potatoes, mashed potatoes, or yellow rice alongside the lamb. For variety, add roasted vegetables or a fresh salad.
5. How do I know when the lamb is done?
• Use a meat thermometer to check the internal temperature. For medium-rare, it should reach 130°F, while for more tenderness, aim for 175°F.
6. Can I prepare the lamb in advance?
• Yes, you can rub the lamb with spices a day ahead. Just let it sit in the fridge overnight, and bring it to room temperature before roasting.
7. Can I add more vegetables to the roasting pan?
• Absolutely! You can add root vegetables like carrots, parsnips, or sweet potatoes. They’ll absorb the lamb’s flavor and make a great side dish.
8. What can I do with leftover lamb?
• Leftover lamb is perfect for sandwiches, salads, or wraps. You can also use it in soups or stews for a quick meal later on.
Tips And Tricks
1. Bring the lamb to room temperature
• Before cooking, let the lamb sit at room temperature for about 30-60 minutes. This ensures it cooks more evenly and helps maintain tenderness.
2. Use a meat thermometer
• To avoid overcooking, always use a meat thermometer. For medium-rare lamb, aim for 130°F, and for tender, fall-apart meat, aim for 175°F.
3. Season well
• Don’t skimp on seasoning. Make sure to cover the entire lamb with the spice mix. You can even score the meat lightly to allow the spices to penetrate deeper.
4. Roast on a bed of vegetables
• Roasting the lamb on a bed of onions, garlic, and other vegetables adds flavor and moisture. Plus, it creates a delicious base for your sauce or gravy.
5. Rest the lamb after cooking
• Once you take the lamb out of the oven, let it rest for 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
7. Add a little liquid
• If you’re roasting for several hours, consider adding a bit of water, broth,to the pan. This helps prevent the lamb from drying out and creates a rich gravy.
8. Cover the lamb tightly
• Cover the lamb with parchment paper and foil to seal in moisture during roasting. This will ensure the lamb remains tender and juicy.
9. Experiment with different spices
• While this recipe calls for a specific spice blend, feel free to get creative! Adding cumin, thyme, or even lemon zest can give your lamb a unique flavor.
10. Make use of leftovers
• Leftover lamb is versatile—use it for sandwiches, wraps, soups, or salads. Just make sure to store it in an airtight container for up to 3-4 days.
Internal Temperature Guide for cooked leg of lamb
1. Rare: 120°F – 125°F (about 15-20 minutes of rest after removing from the oven)
2. Medium-rare: 130°F – 135°F (about 15-20 minutes of rest after removing from the oven)
3. Medium: 140°F – 145°F (about 15-20 minutes of rest after removing from the oven)
4. Medium-well: 150°F – 155°F (about 15-20 minutes of rest after removing from the oven)
5. Well-done: 160°F and above
For the best results, use a meat thermometer and remember that the temperature will rise a few degrees during resting, so it’s okay to remove it from the oven a little early.
Should I marinate lamb leg before cooking?
In this recipe, marinating ahead of time isn’t necessary, but you can certainly do so if you prefer. If you choose to marinate, simply rub the lamb with your spices and let it sit in the fridge for a few hours or overnight to deepen the flavor. However, the recipe works perfectly without marinating, as the spice rub and slow roasting will still deliver a tender, flavorful leg of lamb.
More Delicious Meat Recipes
Watch the full recipe tutorial
Roasted Leg Of Lamb
Ingredients
- 2.5 kg lamb leg with bone
- Cold water + 1/4 cup vinegar for washing
- 1 large onion quartered
- 5 garlic cloves smashed
- 1 celery stick chopped
- 1 large carrot chopped
- 1 or 2 bay leaves
- 3 cups hot water
- 1 beef bouillon cube
- Parchment paper
- Aluminum foil
- 2 tbsp olive or vegetable oil
Spices:
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp rosemary
- 1 tsp 7-spice
- 1 tsp cinnamon
Instructions
- Wash the lamb leg in cold water with 1/4 cup of vinegar.
- Pat the lamb leg dry with paper towels.
- Poke the lamb leg with a knife all around to allow the flavors to penetrate.
- Rub the lamb leg with olive or vegetable oil.
- Mix all the spices together, then apply them evenly over the lamb.
- In the bottom of the pan, add the onion, garlic, carrot, celery, and bay leaves. Place the lamb leg on top.
- Add hot water and crumble the beef bouillon cube, spreading it around the pan.
- Cover the lamb with parchment paper, then add aluminum foil on top and seal tightly.
- Cook in a preheated oven for 1 hour at 450°F, then reduce the temperature to 350°F and cook for another 3 hours.
- After 4 hours of cooking, take the lamb out, spoon some of the juices over the meat, and enjoy!