Best 4 Lemon Herb Leg Of Lamb Recipes

**Tantalize your taste buds with our delectable Lemon Herb Leg of Lamb recipes, a symphony of flavors that will transport you to a culinary paradise.**

From the classic Greek Lemon Herb Leg of Lamb, bursting with the vibrant flavors of lemon, garlic, and fresh herbs, to the sophisticated French Provencal Leg of Lamb, infused with the essence of lavender and rosemary, these recipes offer a global tour of culinary delights. For those who prefer a spicy kick, our Moroccan Leg of Lamb with Chermoula Paste will set your taste buds ablaze with its aromatic blend of spices, while the Indian-inspired Leg of Lamb with Mint Chutney offers a refreshing and tangy twist. And for a taste of the Mediterranean, try our succulent Leg of Lamb with Salsa Verde, where the bright flavors of parsley, capers, and anchovies dance on your palate. Each recipe is a testament to the versatility and deliciousness of this timeless dish, promising an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST LEG OF LAMB WITH LEMON, GARLIC, AND ROSEMARY

Roast Leg of Lamb with Lemon, Garlic, and Rosemary image

The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 7

Ingredients

2 whole lemons, washed, seeded, and chopped
2 sprigs of fresh rosemary, leaves removed
5 to 6 garlic cloves, peeled
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
2 to 4 tablespoons extra-virgin olive oil
1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Steps:

Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used, if done in batches. If you have neither, finely chop all ingredients together.
Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.
Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic image

Categories Garlic Lamb Marinate Kid-Friendly Backyard BBQ Dinner Summer Grill Grill/Barbecue Thyme Gourmet Small Plates

Yield Serves 8

Number Of Ingredients 10

Ingredients

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

Make herb rub:
Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
Prepare grill.
Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
Cut lamb into slices and serve with any juices that have accumulated on cutting board.

GRILLED LEG OF LAMB WITH GARLIC AND HERB LEMON MARINADE

Grilled Leg of Lamb With Garlic and Herb Lemon Marinade image

This is really the only recipe I use when I grill a leg of lamb. Plan ahead, the lamb needs to marinate 24 hours or overnight. This marinade can also be used for lamb chops. A butterflied leg of lamb is with the bones removed and cut to spread open, you can ask your butcher to remove the bones and butterfly it for you. If you prefer a more lemony taste then thinly slice half of another lemon, leave the peel on, and just throw the slices inside the bag or bowl with along with the other marinade. If desired you can also stuff the lamb with garlic cloves as well as adding the minced garlic in with the marinade. Grilling time depends on size of lamb. This recipe produces an excellent grilled lamb that melts in your mouth, try to not overcook the lamb, for best results leave slightly pink in the middle.

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1D

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 leg of lamb (bone in) or 1 butterflied leg of lamb
4 -5 fresh minced garlic cloves (or to taste)
3/4 cup olive oil
1 cup red wine
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
2 teaspoons dried parsley
5 -6 green onions, chopped (optional)
salt and pepper
1 large lemon, juice of

Steps:

Mix all marinade ingredients together in a glass bowl.
Place the lamb in a extra large heavy-duty plastic bag or glass bowl.
Pour the marinade over the lamb, and turn to coat well on all sides.
Cover tightly with plastic wrap (if using a glass bowl).
Place in the fridge for a minimum of 24 hours (turning occasionally to distribute marinade).
When ready to grill, remove from fridge and save marinade for basting if desired.
Turn the grill to high heat.
Sear both sides for about 5 minutes on each side.
Reduce grill temperature to medium heat and finish cooking the lamb.
You may baste the lamb with the leftover marinade if desired.

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS AND GARLIC

Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic image

I went to a cookout last weekend and this was the main dish. This lamb was perhaps the best I've ever tasted. Juicy, succulent, and full of flavor thanks to the herbs garlic and lemon. I begged the host for the recipe, and here it is for you. Note: I would cook this a little longer for medium meat...just my preference. Also, you might want to secure the meat lengthwise with 2 skewers and widthwise with 2 skewers so it doesn't fall apart on the grill.

Provided by yooper

Categories Lamb/Sheep

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 cloves garlic
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon fresh ground black pepper
1 tablespoon coarse salt (such as kosher or sea)
3 tablespoons olive oil
7 -8 lbs leg of lamb, trimmed of all fat,boned,and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

Make herb rub: Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
Put lamb in a large dish and with tip of a sharp knife held at a 45=degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb.
Marinate lamb at room temperature for 1 hour.
Prepare grill.
Lightly pat lamb dry.
On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer inserted into thickest part of meat registers 125 for medium-rare.
(Alternately, roast lamb in a roasting pan in middle of a 425 oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125 for medium-rare.) Transfer lamb to a cutting board.
Halve and seed lemon.
Squeeze juice over lamb and let stand, loosely covered with foil 15 minutes.
Cut lamb into slices and serve with any juices that have accumulated on cutting board.

Nutrition Facts : Calories 851, Fat 58.7, SaturatedFat 23.7, Cholesterol 265.9, Sodium 1099.8, Carbohydrate 2, Fiber 0.5, Sugar 0.2, Protein 74.1

Tips:

Choose the right cut of lamb. For this recipe, a leg of lamb is recommended. It's a large, flavorful cut that's perfect for roasting.
Marinate the lamb overnight. This will help to tenderize the meat and infuse it with flavor. The marinade in this recipe includes olive oil, lemon juice, herbs, and spices.
Roast the lamb at a high temperature for an initial 15 minutes. This will help to brown the meat and create a crispy crust.
Reduce the temperature and continue roasting. This will help to cook the meat evenly and prevent it from drying out. The lamb should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare.
Let the lamb rest before carving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
Serve the lamb with your favorite sides. Some good options include roasted potatoes, vegetables, or a salad.

Conclusion:

This lemon herb leg of lamb is a delicious and impressive dish that's perfect for a special occasion. The lamb is tender, flavorful, and juicy, and the lemon herb marinade gives it a bright and refreshing flavor. This recipe is sure to be a hit with your family and friends.