This foolproof roasted leg of lamb recipe is delicious, requiring minimal time effort.
If you have not cooked lamb leg in the oven before, it is easier than most people think!
The best way to cook a lamb leg, whether boneless or bone-in, is to start by oven-roasting at high heat for one hour. Then, lower the temperature and continue cooking for a few hours until it’s tender and falls apart, reaching an internal temperature around 175°F. However, if you prefer it with a blushing pink interior, cook it until the internal temperature reaches 130°F.
I like to serve the leg of lamb with yellow rice topped with toasted nuts, but you can also pair it with mashed potatoes, roasted potatoes, and vegetables.
– 2.5 kg lamb leg with bone
– Cold water + 1/4 cup vinegar for washing
– 1 large onion
– 5 garlic cloves
– 1 celery stick
– 1 large carrot
– 1 or 2 bay leaves
– 3 cups hot water
– 1 beef bouillon
– 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
1: Wash the lamb leg in cold water with 1/4 cup of vinegar.
2: Pat the lamb leg dry.
3: Poke the lamb leg with a knife all around.
4: Rub the lamb leg with olive or vegetable oil.
5: Mix all the spices, then apply them all over the lamb.
6: In the bottom of the pan, add onion, garlic, carrot, celery, and bay leaf. Place the lamb leg on top.
7: Add hot water with 1 cube of beef bouillon cut into small pieces, spreading it around.
8: Cover with parchment paper, then add aluminum foil on top and seal tightly.
9: Cook in a preheated oven for 1 hour at 450°F, then reduce the temperature to 350°F and cook for another 3 hours.
10: After 4 hours of cooking, take it out, add some of the juice on top, and enjoy.
I usually purchase the lamb leg from Costco Business, and it’s halal. Additionally, it doesn’t have a strong smell or taste.
Make sure to close the aluminum foil tightly so that the heat stays inside. When it’s done, add some of the juice all over the lamb. If you prefer it more tender, you can cook it for an additional 30 minutes.