English Leg Of Lamb Recipe

Prepare and season

Remove the leg of lamb from the refrigerator 1 hour before roasting to come close to room temperature. Preheat oven to 200°C (390°F). Pat the lamb dry with paper towels. Using a small sharp knife, make 1–2 cm deep incisions all over the meat. Insert garlic slices into the slits. In a small bowl combine chopped rosemary, thyme, Dijon mustard, olive oil, lemon zest (if using), salt and pepper to form a paste. Rub this herb-garlic paste all over the lamb, pressing it into the incisions and coating the entire surface.

Sear (optional) and transfer to roasting pan

For a deeper crust, heat 1 tbs olive oil in a large skillet over high heat. Sear the lamb on all sides until browned, about 2 minutes per side. Transfer the lamb to a large roasting pan set on a rack or on top of the prepared vegetables (see next section). If you prefer not to sear, place the lamb directly onto the vegetables in the roasting pan.

Prepare vegetables

Toss the carrot chunks, halved potatoes, quartered onion and celery pieces with 1 tbs olive oil and a pinch of salt and pepper. Arrange them in a single layer in the bottom of a large roasting pan. Scatter the rosemary sprigs and bay leaves among the vegetables.

Add liquid and roast

Pour the white wine or chicken stock into the pan (this keeps drippings from burning and will form the base for pan juices). Place the rack or the lamb on top of the vegetables, fat side up. Roast in the preheated oven at 200°C (390°F) for 20 minutes to develop color, then reduce the oven temperature to 180°C (350°F). Continue roasting until the internal temperature reaches your desired doneness: 55–57°C (130–135°F) for medium-rare, 60–63°C (140–145°F) for medium. For a 3 kg leg expect roughly 1 hour 15 minutes to 1 hour 40 minutes after the initial high-heat period depending on oven and starting temperature. Begin checking at 60 minutes after reducing temperature. Baste the lamb with pan juices every 20–25 minutes.

Rest the meat

When the lamb reaches the target internal temperature, transfer it to a cutting board and tent loosely with foil. Let it rest for 20–25 minutes. Resting allows juices to redistribute and residual heat will carry the roast to final temperature (about 2–3°C increase).

Make a finishing butter and carve

While the lamb rests, skim excess fat from the roasting pan juices and spoon the hot juices into a small bowl. Whisk softened butter with 1 tsp lemon juice (if using) and a little of the warmed pan juices to make a glossy pan butter. Taste and adjust with salt and pepper. Slice the lamb against the grain to desired thickness and drizzle with pan butter and some reserved roasted vegetables. Serve additional pan juices on the side.

Leftover cooking note

If the lamb needs more color after resting, you can return slices briefly to a hot skillet or under a hot broiler for 1–2 minutes per side, but avoid overcooking if you want medium-rare.