This no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time. Follow my simple tips for how to cook lamb leg, so that it is tender and packed with loads of flavor. This lamb recipe comes with meltingly delicious potatoes for the perfect meal in one pan, and if you're looking for some color and crunch, add a big Greek salad (more ideas below). Show
My go-to lamb roastFor some, beef tenderloin, roast turkey, or even ham may be the celebratory roast of choice. But where I come from, nothing beats a tender, oven-roasted leg of lamb for all occasions, but particularly for Easter. Not only is it delicious, but it makes a dramatic centerpiece for a special dinner, especially served over gold potatoes. If you have not cooked lamb leg in the oven before, it is easier than most people think! With a simple technique and my bold, garlicky lamb seasoning, you will have the perfect lamb roast every time. I’m excited to share my family’s go-to roast lamb recipe, but first some basics and no-fail tips for beginners. What is leg of lamb?Bone-in lamb leg is a large and impressive cut that comes from the back haunches of the animal, and it usually weighs anywhere from 5 to 7 pounds (a larger leg will serve up to 12 people). A boneless leg of lamb will weigh about 2 pounds less. Lamb leg is usually sold without the shank. If you’d like to buy one with the shank attached (as I have in this recipe), ask for “shank-on leg” or “American leg.” A shank-on leg is beautiful for presentation, but that’s about it. So, if you’d rather have the shank removed, feel free to go with that! You will not compromise on flavor. Expert tips for buying lamb legLamb leg is available in most grocery stores at the meat counter. Here are some tips for buying lamb:
Best way to cook lamb legWhether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that). In this recipe, I go for perfectly pink meat. A good meat thermometer will take the guesswork out of the equation and help you get perfectly pink lamb every time – no gray, rubbery meat here! Remember that the roasted meat will rest for some time (at least 15 to 20 minutes or so) before serving. During this time, the meat will continue to cook, and its internal temperature will rise. That's why it's not a bad idea to take the lamb out of the oven just a tad before it reaches your desired doneness. Cooking time for leg of lambHow long the lamb will take in the oven depends on how you like it. For a medium cooked lamb, which is perfectly pink on the inside, budget about 25 minutes per pound or until the internal temp registers somewhere around 130°F (about 1 ½ to 2 hours in a 325 degrees F-heated oven). And for falling apart lamb, budget about 40 to 45 minutes per pound or until the meat's internal temp registers 175°F (this can take 5 to 6 hours in in a 325 degrees F-heated oven). Internal temp guide for cooked leg of lambAlways keep in mind, as mentioned earlier, the meat will rest for a bit after you take it out of the oven, and its internal temperature will rise as it sits. To me lamb leg is best when cooked to perfectly pink on the inside (internal temp somewhere around 130°F) or when cooked long hours until falling apart tender (internal temp somewhere around 175°F). Here is a quick table:
Should I marinate lamb leg before cooking?
You do not need to marinate lamb leg for long hours if you don’t have the time. But first, make sure you season the lamb well with kosher salt and black pepper. And for best flavor, give the meat a good rub with fresh garlic, spices, and dried herbs (see my lamb seasoning below). I like to make some slits in different parts of the meat to insert fresh garlic and some of the rub or seasoning – it makes a difference! If you do have the time, you can let the meat sit in the seasoning for a few minutes or stick in the fridge for a couple of hours. Ingredients: What you’ll need for this lamb roast recipeThere is the lamb, the Mediterranean seasoning, and if you like, potatoes and onions
SeasoningThe Mediterranean lamb seasoning here is more of a wet garlic rub that is loaded with big Mediterranean flavors. Here is what's in it:
How to make roasted leg of lamb:Cooking lamb leg in the oven is easier than most people think. Here is the step-by-step tutorial for the perfect lamb roast (print-friendly recipe to follow):
Sides to serve with lamb legI love to serve this leg of lamb recipe with potatoes on a large platter, family-style. It may seem odd, but a bed of Lebanese rice (which you can make while the lamb is cooking) really brings this festive meal together. My Middle Eastern rice pilaf is also a good option (you would not need the potatoes) Add a salad such as: Greek salad, fattoush, chickpea salad, or tabouli. A little tzatziki is the perfect accompaniment to this Greek lamb. Storage and freezer instructionsLeftover lamb roast will keep in the fridge for 3 days or so. Just be sure the lamb has cooled before transferring to tight-lid glass containers to refrigerate. You can also freeze cooked lamb leg. I typically carve the meat, remove the bone, and store the lamb in freezer-safe containers or zip-top bags for up to 2 months or so. Thaw overnight in the fridge. Reheat the thawed or refrigerated meat in the oven, covered, with a bit of liquid in the baking pan until warmed through. More lamb recipes
For the rub:
For Medium Roasted Lamb Leg
For Fall-Apart Slow Roasted Lamb
Calories: 514.5kcalCarbohydrates: 38.1gProtein: 41.5gFat: 22.2gSaturated Fat: 5gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 13.1gCholesterol: 114.3mgSodium: 129.3mgPotassium: 1374.5mgFiber: 6.1gSugar: 3gVitamin A: 628.4IUVitamin C: 51.2mgCalcium: 86.4mgIron: 6.1mg *This post first appeared on The Mediterranean Dish in 2016 and has been recently updated with new media and information for readers' benefit I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here... How long does lamb take to cook per pound?The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb; 2 hours and 40 minutes for 8 pounds). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees when the lamb is medium-rare.
How long does lamb take to cook boneless?To calculate cooking times, for medium, cook 25 minutes per 500g, plus 25 minutes and for well done cook 30 minutes per 500g and an extra 30 minutes. Allow to rest before serving. If rolled, remove string. Allergens.
What temperature should boneless leg of lamb be cooked at?Preheat oven to 425°F. Roast lamb in hot oven for 15 minutes. Reduce heat to 350˚F and cook until an instant read thermometer inserted into the center registers 135˚F (for medium rare - the temperature will rise as the roast rests before slicing), 1 to 1 ¼ hours.
What temperature should I cook leg of lamb on?Leg of lamb is traditionally roasted in a hot oven (190˚C–220˚C) though it can also be slow cooked at lower temperatures for much longer.
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