Leg Of Lamb Recipe

Prepare the lamb

Remove the leg of lamb from the refrigerator 30–60 minutes before cooking to bring it closer to room temperature. Pat it dry thoroughly with paper towels. Trim any excessive fat, leaving a thin layer to keep the meat moist while roasting.

Make the marinade

In a bowl, combine 4 tbs extra-virgin olive oil, minced garlic (use 4–5 of the cloves finely minced, reserve 1–2 whole for slits), chopped rosemary, chopped thyme, lemon zest, lemon juice, Dijon mustard, 2 tsp coarse sea salt and 1 tsp freshly ground black pepper. Whisk until well blended.

Marinate the lamb

Score the fat lightly in a crisscross pattern with a sharp knife and make a few shallow slits in the meat. Rub the marinade all over the lamb, working it into the slits so flavor penetrates. If time allows, place the lamb in a covered dish or resealable bag and refrigerate for 4 hours or overnight. If short on time, let it rest at room temperature for 30 minutes after rubbing.

Preheat and prepare pan

Preheat the oven to 220°C (425°F). Position a rack in the lower-middle third of the oven. If using vegetables, toss the halved baby potatoes, carrots and red onion with 2 tbs olive oil, 1 tsp salt and 1/2 tsp pepper and spread in an even layer in a large roasting pan or sheet pan. Place a rack over the vegetables or set the lamb directly on top of the vegetables.

Sear (optional) and roast

For a deeper crust, heat a large ovenproof skillet over high heat until very hot, add 1 tbs olive oil and sear the lamb fat-side down for 3–4 minutes until browned, then sear the sides briefly. Transfer to the roasting pan (fat-side up). Put the lamb in the preheated oven and roast at 220°C (425°F) for 15 minutes to develop a crust.

Reduce temperature and continue roasting

After 15 minutes, reduce the oven temperature to 160°C (325°F). Pour 125 ml dry white wine or chicken stock into the bottom of the pan (this will help keep the meat moist and create pan juices). Roast until the internal temperature reaches desired doneness: 55°C (130°F) for medium-rare, 60°C (140°F) for medium. For a 2 kg leg, expect approximately 1 hour to 1 hour 20 minutes at the lower temp, but always use a meat thermometer. Baste the lamb with pan juices once or twice during the roast.

Rest the meat

When the thermometer reaches the target temperature, remove the lamb from the oven, transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes — residual heat will carry the temperature up a few degrees and juices will redistribute.

Finish and serve

If desired, skim fat from the pan juices, stir in 1 tbs unsalted butter for a glossy finish, and adjust seasoning with salt and pepper. Carve the lamb against the grain into slices and serve with the roasted vegetables and pan sauce or reserved juices.

If you roasted vegetables under the lamb, ensure they are tender and caramelized at the edges when the lamb is done. If you roasted them separately, roast at 200°C (400°F) for 35–45 minutes, stirring once, until golden and tender. Toss finished vegetables with a squeeze of lemon or a little chopped parsley before serving.

Leftover pan juices make a simple sauce: strain the juices into a small saucepan, skim fat, bring to a simmer and reduce slightly. Taste and adjust with a teaspoon of Dijon mustard or a splash of lemon juice if desired.