Best 11 Baked Leg Of Lamb Recipes

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**Baked Leg of Lamb: A Culinary Journey of Mediterranean Delights**

Embark on a tantalizing culinary adventure with our comprehensive guide to baking a succulent and flavorful leg of lamb. Discover the art of selecting the perfect cut of lamb, expertly preparing it for the oven, and mastering the techniques for achieving a tender, juicy, and aromatic roast.

Unravel the secrets of creating a delectable marinade that infuses the lamb with a symphony of Mediterranean flavors. Learn how to craft a savory herb crust that seals in the juices and adds a crispy, golden-brown finish to the roasted lamb.

Explore a diverse collection of tantalizing recipes that cater to every taste preference. From the classic simplicity of Roasted Leg of Lamb with Garlic and Herbs to the vibrant and aromatic Leg of Lamb with Mediterranean Herbs, each recipe promises a unique culinary experience.

Indulge in the richness of Leg of Lamb with Red Wine and Rosemary, where the deep flavors of red wine and rosemary intertwine to create a robust and satisfying dish. Discover the harmonious blend of sweet and savory in our Honey and Mustard Leg of Lamb recipe, where a sweet and tangy glaze enhances the natural flavors of the lamb.

For those seeking a touch of spice, our Harissa and Mint Leg of Lamb tantalizes the taste buds with its fiery harissa paste and refreshing mint. And for a touch of elegance, the Leg of Lamb with Pistachio Crust offers a delightful combination of nutty pistachios and aromatic herbs.

**Keywords:**

* Baked Leg of Lamb
* Mediterranean Cuisine
* Lamb Recipes
* Roasted Lamb
* Herb Crust
* Marinade
* Red Wine
* Rosemary
* Honey
* Mustard
* Harissa
* Mint
* Pistachio Crust
* Culinary Adventure
* Succulent
* Flavorful
* Tender
* Juicy
* Aromatic

Let's cook with our recipes!

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Roasting is a popular cooking method for a reason. See our step-by-step guides to Preparing a Leg of Lamb and Carving a Leg of Lamb at the Table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h30m

Number Of Ingredients 11

1 bone-in leg of lamb, aitchbone removed by butcher (7 to 8 pounds)
2 tablespoons coarse salt
2 teaspoons freshly ground pepper
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 cup chicken broth or water
2/3 cup dry red wine
1 1/2 cups chicken broth, divided
1 tablespoon plus 1 teaspoon all-purpose flour

Steps:

  • For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
  • The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
  • Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
  • Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
  • Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
  • Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

OVEN-ROASTED BONELESS LEG OF LAMB



Oven-Roasted Boneless Leg of Lamb image

I purchased a leg of lamb roast from the store recently but had no idea on how I'd cook it. After reading ideas here on Allrecipes, I came up with my own marinade. While I made this in a conventional oven, it could also be made in a slow cooker on the slow setting for 7 to 8 hours time). Hope it's a hit! There was enough marinade left that I threw it over some chicken tenders for tomorrow's dinner.

Provided by Robertjm

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 10h50m

Yield 6

Number Of Ingredients 19

⅔ cup extra virgin olive oil
¼ cup lemon juice
¼ cup lime juice
2 tablespoons minced garlic
½ teaspoon dried mint flakes
½ teaspoon dried oregano
½ teaspoon dried marjoram
¾ teaspoon dried thyme
½ teaspoon crushed rosemary
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground white pepper
¼ teaspoon salt
2 ¼ pounds boneless leg of lamb
cooking spray
3 white potatoes, cut into large chunks
3 large carrots, cut into large chunks
2 tablespoons vegetable oil

Steps:

  • Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
  • Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
  • Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
  • Place lamb in the middle of the prepared roasting pan.
  • Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
  • Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

Nutrition Facts : Calories 557.9 calories, Carbohydrate 23.6 g, Cholesterol 69.1 mg, Fat 42.1 g, Fiber 4.1 g, Protein 21.5 g, SaturatedFat 9.4 g, Sodium 178.4 mg, Sugar 3.5 g

BEST LEG OF LAMB



Best Leg of Lamb image

When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared a leg of lamb recipe using these ingredients. She didn't give the amounts, but I've come close to recreating them. -Karen McAshan, Kerrville, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 12 servings.

Number Of Ingredients 9

1/3 cup minced fresh rosemary
2 tablespoons Dijon mustard
2 tablespoons olive oil
8 garlic cloves, minced
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 bone-in leg of lamb (7 to 9 pounds), trimmed
1 cup chicken broth

Steps:

  • In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight., Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours., Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 246 calories, Fat 11g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 320mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

LEG OF LAMB



Leg of Lamb image

My mother's baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 7

1/2 leg of lamb (3 to 4 pounds)
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground thyme
1/4 teaspoon garlic powder
1/4 cup all-purpose flour

Steps:

  • Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 140° for medium or 145° for medium-well. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 330mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein.

BAKED LAMB



Baked Lamb image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 servings

Number Of Ingredients 14

1 cup extra-virgin olive oil
1 large onion, chopped
1 tablespoon minced garlic
Six 12- to 16-ounce lamb shanks
1 cup red wine
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon sugar
6 to 7 whole cloves
2 bay leaves
1 to 2 cinnamon sticks
2 fresh tomatoes, peeled and crushed
1 cup tomato puree
1 tablespoon tomato paste

Steps:

  • Heat olive oil in a large saute pan over medium heat. Add the onion and garlic and cook until golden brown, 4 to 5 minutes. Add the lamb shanks and sear until browned, 5 to 7 minutes. Add the red wine, salt and pepper, sugar, cloves, bay leaves and cinnamon sticks. Stir all the ingredients together. Add the fresh tomatoes, tomato puree, tomato paste and 2 cups water. Stir well. Cover and let simmer on medium-low heat until the lamb is tender, 2 to 2 1/2 hours.

ROAST LEG OF LAMB



Roast Leg of Lamb image

Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Provided by MBENHAM

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 2h10m

Yield 12

Number Of Ingredients 5

4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
  • Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 0.4 g, Cholesterol 136.1 mg, Fat 25.3 g, Fiber 0.1 g, Protein 35.8 g, SaturatedFat 11 g, Sodium 136.3 mg

BAKED LEG OF LAMB



Baked Leg of Lamb image

A succulent roast from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Try this with mint jelly or sauce, roasted potatoes and rich, brown gravy. Cooking time approximate.

Provided by Molly53

Categories     Lamb/Sheep

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 12

6 lbs leg of lamb
1 teaspoon ground ginger
1 teaspoon ground mustard (Coleman's preferred)
salt and pepper, to taste
flour
2 onions, peeled and sliced
1 garlic clove, peeled and sliced
2 tablespoons chili sauce
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
2 tablespoons olive oil
1 cup water, boiling

Steps:

  • Preheat oven to 325°F.
  • Rub lamb with mixture of spices and dredge with flour.
  • Place in a baking pan, surround with onions and garlic and bake 25 minutes per pound, or internal internal temperature reaches 170F on a meat thermometer inserted into the thickest part of the meat.
  • Mix the sauce ingredients together and baste every 15 minutes.

Nutrition Facts : Calories 489.8, Fat 33, SaturatedFat 13.5, Cholesterol 152, Sodium 182.3, Carbohydrate 3, Fiber 0.5, Sugar 1.2, Protein 42.5

ROASTED LEG OF LAMB



Roasted Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 10

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
8 garlic cloves
1 cup flat-leaf parsley
1/4 cup fresh mint leaves
2 teaspoons lemon zest
2 lemons, juiced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil
Pita bread, wrapped in foil and warmed in the oven

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
  • Preheat oven to 425 degrees F.
  • Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
  • Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.

EASY LEG OF LAMB



Easy Leg of Lamb image

Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!

Provided by Hkwilkins1

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 3h

Yield 8

Number Of Ingredients 4

1 (5 1/2 pound) boneless leg of lamb, tied in netting
20 cloves garlic, or more to taste
garlic powder, or to taste
10 fresh rosemary sprigs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
  • Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 3.4 g, Cholesterol 125.6 mg, Fat 19.8 g, Fiber 0.4 g, Protein 36.4 g, SaturatedFat 8.1 g, Sodium 93.2 mg, Sugar 0.3 g

BONELESS LEG OF LAMB



Boneless Leg of Lamb image

Make and share this Boneless Leg of Lamb recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs lamb
olive oil
1 cup chopped fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 pinch salt
1 pinch pepper

Steps:

  • Generously rub leg of lamb with olive oil.
  • Season lamb with all the ingredients listed, making sure that they are evenly distributed.
  • Place leg of lamb on a rack in a roasting pan.
  • Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.

EASY ROAST LEG OF LAMB



Easy Roast Leg of Lamb image

This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must.

Provided by BOER_S

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 1h30m

Yield 4

Number Of Ingredients 6

1 (4 pound) leg of lamb, deboned and tied
1 tablespoon ground black pepper
1 teaspoon salt
5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
1 (15 ounce) can tomato sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
  • Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).

Nutrition Facts : Calories 500.4 calories, Carbohydrate 8 g, Cholesterol 200.7 mg, Fat 28 g, Fiber 2 g, Protein 52.2 g, SaturatedFat 13.5 g, Sodium 1220.4 mg, Sugar 4.2 g

Tips:

  • Choose the right cut of lamb: For this recipe, a leg of lamb is ideal. It's a large, flavorful cut that can easily feed a crowd.
  • Marinate the lamb: Marinating the lamb in a mixture of olive oil, garlic, rosemary, and lemon juice helps to tenderize the meat and infuse it with flavor.
  • Cook the lamb slowly: Leg of lamb is a tough cut of meat, so it needs to be cooked slowly to tenderize it. Roasting the lamb in a preheated oven at a low temperature for several hours is the best way to achieve this.
  • Use a meat thermometer: To ensure that the lamb is cooked to perfection, use a meat thermometer to check the internal temperature. The lamb is done when it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
  • Let the lamb rest before carving: After the lamb is cooked, let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Baked leg of lamb is a classic dish that is perfect for a special occasion meal. By following these tips, you can create a delicious and impressive dish that your guests will love.

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