Cooking leg of lamb might seem intimidating, but it’s a lot easier than you think. This Leg of Lamb recipe helps take you through step by step how to make the perfect roast leg of lamb!
Leg of Lamb is an easy lamb recipe using a layer of fresh herbs and seasonings and high temperatures sear to form a nice crust leaving the instead nice and juicy.
Let me start by admitting something… I don’t really care for lamb. *GASP* I know, I know, it is one of the few meats I don’t crave, however hubby loves leg of lamb or some lamb chops every now and again. On those occasions I make sure to load up on appetizers and sides.
I will also be honest in saying I overcooked this lamb roast a little bit. Much like beef, lamb can be served at a variety of temperatures and this piece is about medium-well. Here is a temperature guide (all in Fahrenheit) to make sure you don’t make the same mistake as I did (don’t wing it.)
Medium Rare: 130-140
Medium Well: 150-160
Well: 160 (I don’t recommend going this far)
Cooking a leg of lamb is very similar to preparing a prime rib or other meat roast. Fairly simple, yet people are very scared of making one at home.
The meat is covered with a layer of fresh herbs and seasonings, then seared at a high temperature to make a crust and cauterize the exterior to seal in the juices. You then lower the temperture and allow the interior to warm.
Perfect for an Easter dinner, a special date night, or even just a special meal any other time. You can also use this same rub on lamb chops or even pork.
If you enjoyed this roast leg of lamb recipe, check out these easy dinner recipes:
- 5-6 pound boneless leg of lamb
- 2-3 large garlic cloves thinly sliced
- 1 tablespoon coarse sea salt
- 1 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons fresh rosemary finely chopped
- 1 1/2 tablespoons fresh thyme finely chopped
- 4-5 rosemary and thyme sprigs
- 2 tablespoons light extra virgin olive oil
- Mint jelly optional
- Preheat oven to 500 degrees. Prepare a 9x13 roasting pan by spreading light extra virgin olive oil in the bottom and then laying springs of fresh herbs on the center, a nice bed of aromatics for your leg of lamb to rest on while it roasts.
- Place boneless leg of lamb on a clean work surface, like a cutting board. Pierce the top with a knife, making slits deep enough for garlic slices. Fill the slits with garlic. Next, rub the surface with coarse sea salt and pepper. Slather with Dijon mustard and finally press fresh, chopped rosemary and thyme into the Dijon mustard. Transfer boneless leg of lamb to the prepared roasting dish.
- Place into the hot oven for 20 minutes. This will create a nice crust and seal in juices.
- After 20 minutes, lower heat to 350 degrees. Open oven door to allow excess heat to escape and cool down the oven fast. Continue to roast for 40-60 minutes. Time will vary greatly depending on size of your leg of lamb and your preferred level of doneness.
Remove roast after reaching desired temperature. Allow to rest for 2o minutes before carving. Carve and serve with a side of mint jelly. Enjoy your Leg of Lamb!
If you've tried this recipe, come back and let us know how it was!