Herb Leg of Lamb Recipe: Whole leg of lamb is marinated with fresh herbs and spices, then roasted to tender perfection.

Herb Leg of Lamb Recipe

 

Herb Leg of lamb is marinated with herbs and spices, then roasted on a bed of carrots and leeks to bring out its natural, earthy flavor. Lamb is a traditional dish for Easter and Passover, but I love it year-round.

I prefer New Zealand lamb for its richer flavor, but milder American lamb will still turn out delicious. Australian lamb is also widely-available in the United States.

Lamb should ideally be cooked to a medium-rare doneness, as I have done in the photo here. However, feel free to cook it as well as you prefer by extending the roasting time. You may use this method on a larger leg of lamb, if you wish, extending roasting time accordingly.

Herb Leg of Lamb Recipe

One leg of lamb (2 to 3 pounds)
1 teaspoon Worcestershire sauce
1 teaspoon extra-virgin olive oil
Kosher salt
Garlic powder
Onion powder
Freshly ground black pepper
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
2 carrots, peeled and halved lengthwise
2 leeks, sliced in half lengthwise, and rinsed clean

Rub leg of lamb with Worcestershire sauce, then olive oil. Sprinkle generously with salt, garlic powder, onion powder, and pepper. Distribute minced rosemary and thyme over the spices and pat gently into the meat. Place the lamb into a freezer ziptop bag, squeeze out the air, and seal. Refrigerate overnight or up to 2 days.

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When ready to cook, remove the lamb from the refrigerator and bag. Let come to room temperature, about 1 hour.

Preheat oven to 450 F. Line a shallow baking pan with foil.

Coat the bottom of a large heavy skillet with olive oil. Sear the lamb on both sides until nicely browned, turning only once.

Place carrots and leeks in the bottom of the prepared pan in alternating order to form a rack for the lamb. Place lamb on top of the vegetables. Roast lamb for 30 minutes.

Reduce heat to 325 F and roast an additional 1-1/2 to 2 hours to desired doneness. Use a meat thermometer to check (140F/rare, 150F/medium-rare, 160F/medium, 170F well-done). Medium-rare is recommended.

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Let roast rest for 15 minutes before carving to serve.

Yield: 4 servings

Note: You may use this method on a larger leg of lamb, if you wish, extending roasting time accordingly.

Herb Leg of Lamb Recipe Photo ©2019 Peggy Filippone

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