Best 3 Roasted Leg Of Lamb Menu Recipes

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Roasted leg of lamb is a classic dish that is perfect for a special occasion or a Sunday dinner. The lamb is marinated in a flavorful mixture of herbs, spices, and olive oil, then roasted until it is tender and juicy. This article provides three delicious recipes for roasted leg of lamb, each with its own unique flavor profile.

The first recipe is for a classic roasted leg of lamb with garlic and rosemary. This simple yet elegant dish is sure to please everyone at your table. The second recipe is for a Greek-style roasted leg of lamb with lemon and oregano. This flavorful dish is perfect for a summer cookout or a Mediterranean-themed dinner. The third recipe is for a Moroccan-style roasted leg of lamb with cumin and coriander. This exotic dish is sure to impress your guests.

No matter which recipe you choose, you're sure to enjoy this delicious and versatile dish. Roasted leg of lamb is a great way to celebrate a special occasion or to simply enjoy a delicious meal with your family and friends.

Here are our top 3 tried and tested 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.

HERB-ROASTED LAMB



Herb-Roasted Lamb image

Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 10 servings

Number Of Ingredients 8

12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
  • Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
  • Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

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

Tips

  • Choose the right cut of lamb: For a roasted leg of lamb, look for a leg that is meaty and has a good amount of fat marbling. This will help the lamb stay moist and flavorful during cooking.
  • Season the lamb well: Before roasting, season the lamb generously with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the lamb.
  • Roast the lamb slowly: To ensure that the lamb is cooked evenly and remains tender, roast it at a low temperature for a long period of time. This will allow the lamb to cook through without drying out.
  • Let the lamb rest before carving: Once the lamb is cooked, let it rest for at least 15 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion

A roasted leg of lamb is a classic dish that is perfect for a special occasion. With its tender meat and flavorful crust, it is sure to impress your guests. If you follow the tips above, you can create a delicious and memorable roasted leg of lamb that everyone will enjoy.

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