Roasted Leg of Lamb Recipe
Homemade roasted leg of lamb with a garlic herb crust and boneless lamb roast. An easy oven recipe for Easter, Christmas, or Sunday dinner.
Servings: 8 servings
Ingredients
- 1 (3 ½ pound) boneless leg of lamb roast trimmed of excess fat
- 1 shallot peeled
- 6 garlic cloves peeled
- ½ cup fresh parsley packed
- ½ cup fresh mint packed
- ¼ cup olive oil
- 1 lemon zested
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Remove the roast from the fridge and let sit at room temperature for about 1 hour.
- Preheat the oven to 325˚F and line a rimmed baking sheet with foil (for easy clean up). Place a baking rack on top of the sheet pan and set aside. You can also use a roasting pan.
- In the bowl of a food processor, add the shallot, garlic, parsley, mint, olive oil, lemon zest, salt, and pepper. Process until a smooth paste forms.
- Unroll the lamb and place it on a cutting board with the inside of the roll facing up. Rub about half of the herb and garlic paste on the inside, then roll it back up into a tight roulade. Use kitchen twine to truss the roast into a tight, even shape, then rub the remaining garlic and herb paste all over the outside surface of the roast.
- Roast at 325˚F for about 30 minutes per pound, or until the internal temperature of the lamb taken with an instant read thermometer is between 135˚F and 140˚F. Remove from the oven and tent tightly with foil, shiny side down. Let rest for about 30 minutes. While the meat rests, preheat the oven to 475˚F.
- Place the rested roast back into the hot oven and cook for about 10 minutes, or until the meat starts to brown all over. Remove from the oven and let rest again for 5–10 minutes, then carve into thin slices and serve.
Notes
My Top Tip: Know your cooking times. For medium-rare roasted leg of lamb, roast until a meat thermometer reads 130°F–135°F. For medium, roast until 140ºF. And for well-done, roast until 155°F–165°F.
Storage: Place leftover roasted leg of lamb in an airtight container and refrigerate for up to 3 days. Reheat in a baking dish covered with foil at 350°F until warm.
Freezing: I don't recommend freezing cooked leg of lamb, because it gets dry and tough when you reheat it. It tastes best when it's fresh!
Nutrition
Serving: 8ounces | Calories: 233kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 372mg | Potassium: 440mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 3mg
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