Roasted Leg Of Lamb Recipe

Trim and bring to room temperature

Remove the leg of lamb from the refrigerator 45–60 minutes before roasting so it comes close to room temperature. Pat dry with paper towels. Trim any excessive surface fat, leaving a thin layer for flavor.

Make the marinade

In a bowl, combine 1 cup extra-virgin olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, Dijon mustard, red wine vinegar, kosher salt, and black pepper. Whisk until emulsified.

Score and rub

Using a sharp knife, make shallow 1/4-inch slits across the fat cap of the lamb and into the meat at 1–2 inch intervals. Massage the marinade all over the lamb, pushing some of the garlic and herbs into the slits. Reserve 2 tablespoons of the marinade for basting later.

Marinate (recommended)

Place the lamb in a shallow dish or large zip-top bag and refrigerate for at least 2 hours and up to overnight. If refrigeration is used, remove lamb and sit at room temperature for 45–60 minutes before roasting. If short on time, roast after a 30-minute marinade at room temperature.

Preheat oven and prepare pan

Preheat oven to 425°F (220°C). Arrange the quartered onion, carrot chunks, celery, and halved garlic head in the bottom of a large roasting pan to form a rack for the lamb; tuck rosemary and thyme sprigs among the vegetables.

Sear the lamb (optional for color)

Heat a large skillet over high heat until very hot. Add a tablespoon of olive oil and sear the lamb fat-side down, 2–3 minutes until deeply browned, then brown the other sides for about 1–2 minutes each. Transfer lamb to the roasting pan, fat-side up, onto the bed of vegetables.

Roast at high heat

Roast the lamb at 425°F (220°C) for 15 minutes to develop a crust. After 15 minutes, reduce oven temperature to 350°F (175°C).

Continue roasting and baste

Continue roasting at 350°F, basting with the reserved marinade or pan juices every 20–30 minutes. Roast until the internal temperature reaches the desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 5 lb leg, expect 1 hour 15 minutes to 1 hour 45 minutes total after the initial high-heat period, depending on oven and desired doneness. Begin checking temperature about 45 minutes into the reduced-heat phase.

Add liquid if needed

If the pan becomes dry or juices begin to burn, pour in up to 1 cup dry white wine or stock into the pan, scraping browned bits from the bottom with a wooden spoon. This will also help create pan juices for serving.

Rest the lamb

When the lamb reaches target temperature, transfer it to a cutting board and tent loosely with foil. Let rest 15–20 minutes; carryover cooking will raise the temperature a few degrees and juices will redistribute.

Make simple pan jus (optional)

While lamb rests, place the roasting pan over medium heat on the stovetop (or use a saucepan). Strain pan juices through a fine-mesh sieve into a small saucepan, pressing on solids to extract flavor. Skim excess fat, bring juices to a simmer, and whisk in 2 tablespoons melted butter and 1–2 tablespoons chopped parsley. Season to taste with salt and pepper.

Carve and serve

Remove twine if used. Using a sharp carving knife, slice the lamb across the grain into 1/4–1/2 inch slices. Arrange on a warmed serving platter, spoon a little pan jus over the slices, sprinkle with chopped parsley, and serve with lemon wedges on the side for squeezing.