Print

Oven-Roasted Bone-In Leg of Lamb

Print Recipe

Ingredients

Scale
  • 1 (5–7 lb) bone-in leg of lamb
  • 4 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon Dijon mustard
  • Juice of 1 lemon

Instructions

Prepare the Lamb

  1. Preheat the Oven: Set the oven to 325°F (163°C). Place a roasting rack in a large pan.
  2. Trim Excess Fat: Leave a thin layer for flavor, but remove any thick pieces.
  3. Pat the Lamb Dry: Use paper towels to absorb any moisture for better browning.

Make the Seasoning Paste

  1. Mix the Ingredients: In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, paprika, cumin, Dijon mustard, and lemon juice.
  2. Rub the Lamb: Massage the seasoning paste all over the lamb, ensuring even coverage.
  3. Marinate (Optional): Let the lamb sit for at least 1 hour or refrigerate overnight for deeper flavor.

Roast the Lamb

  1. Place on a Rack: Set the lamb on the roasting rack, fat side up.
  2. Roast Until Golden: Cook uncovered for 1 hour 45 minutes to 2 hours, or until a meat thermometer reads:
    • 125°F (52°C) for rare
    • 135°F (57°C) for medium-rare
    • 145°F (63°C) for medium
  3. Rest the Meat: Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 15–20 minutes.

Carve and Serve

  1. Slice Against the Grain: Use a sharp knife to carve thin slices.
  2. Garnish and Serve: Sprinkle with fresh herbs and serve warm.

Nutrition

Find it online: https://mydailymeals.com/oven-roasted-bone-in-leg-of-lamb/