Lamb Leg Recipe

Prepare and marinate

Pat the lamb leg dry with paper towels. Using a sharp knife, make several shallow 1–2 cm incisions across the surface and into the fat to help the marinade penetrate. In a bowl, combine minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, olive oil, Dijon mustard, brown sugar (or honey), sea salt, black pepper and smoked paprika (if using). Stir to form a paste.

Rub the paste all over the lamb leg, pushing some into the incisions. Place the lamb in a nonreactive dish or a large resealable bag, cover, and refrigerate for at least 4 hours, preferably overnight. Remove from fridge 1 hour before roasting to come to near room temperature.

Preheat and arrange

Preheat the oven to 220°C (425°F). In a large roasting pan, scatter the carrots, celery, onion quarters, halved garlic head (cut side up) and halved potatoes in a single layer. Drizzle the vegetables with a little olive oil and season with a pinch of salt and pepper.

Place a rack in the roasting pan if you have one; set the marinated lamb leg fat-side up on the rack (or directly on top of the vegetables if no rack). Pour the white wine (or stock) and water into the pan — they will mingle with the drippings and keep the vegetables moist.

Initial high-heat roast

Roast the lamb at 220°C (425°F) for 15–20 minutes to develop a golden-brown crust and caramelize the exterior. Keep an eye to avoid burning; if the surface browns too quickly, reduce temperature slightly.

Lower heat to finish

After the initial high-heat period, reduce oven temperature to 160°C (325°F). Continue roasting until the internal temperature reaches your desired doneness: about 55–58°C (130–136°F) for medium-rare, 60–65°C (140–149°F) for medium. For a 2.5 kg leg, estimate 1 hour 10 minutes to 1 hour 30 minutes at the lower temperature, but rely on a meat thermometer placed into the thickest part (avoiding bone). Baste the lamb once or twice with pan juices during roasting and stir the vegetables halfway through to brown evenly.

When the lamb is about 10–12°C (about 50°F) below your target final temperature, remove the pan from the oven and transfer the lamb to a cutting board. Tent loosely with foil and rest for 15–20 minutes; residual heat will bring it to the target temperature and juices will redistribute.

While the lamb rests, return the roasting pan with vegetables to the oven for 5–10 minutes if they need more color, or keep warm.

Make a quick pan sauce (optional)

Place the roasting pan over medium heat on the stove (or transfer drippings to a skillet). Skim off excess fat, then add 50 ml stock and 1 tbsp balsamic vinegar. Scrape up browned bits with a wooden spoon and simmer until slightly reduced. Whisk in cold butter cubes off the heat to gloss the sauce. Taste and season with salt and pepper as needed. Strain through a fine sieve into a warm gravy boat if desired.

Carve the lamb against the grain into slices of desired thickness. Arrange on a warmed platter with roasted vegetables. Spoon pan sauce over the slices or serve on the side. Sprinkle chopped parsley over the lamb and vegetables for freshness.

Serve immediately with your choice of sides (roasted potatoes, minted peas, or a green salad).