Juicy Roasted Leg of Lamb Recipe for Memorable Feasts
This roasted leg of lamb recipe is perfect for gatherings, combining juicy meat with delightful aromas.
Equipment
- Oven
- casserole dish
- Mixing bowl
- - Meat thermometer
- - Kitchen twine
Ingredients
For the Lamb
- 1 piece Bone-in or Boneless Leg of Lamb Rich and full of flavor; boneless cooks more evenly.
- 2 tbsp Dijon Mustard Adds a zesty kick; substitute with regular mustard if needed.
- 2 tbsp Olive Oil Essential for moisture and flavor; other vegetable oils can be used.
For the Seasoning
- 3 tbsp Fresh Thyme Dried thyme can be used but in smaller amounts (2 teaspoons).
- 3 tbsp Chopped Rosemary Use dried rosemary (3 teaspoons) if fresh isn’t available.
- 5-6 cloves Garlic (minced) Brings an enticing aroma; garlic powder can substitute.
- 1-1.5 tbsp Coarse Kosher Salt Adjust with less regular salt due to its finer texture.
- 1 tsp Ground Black Pepper Freshly cracked is best for a rich flavor.
For the Side
- 2-3 lbs Baby Potatoes Delightful little spuds; can swap for sweet potatoes or carrots.
- 1 tbsp Herb Blend Italian or French herbs to deepen flavor; customize to taste.
Instructions
How to Make Roasted Leg of Lamb
- Start by preheating your oven to 350°F (177°C).
- In a large casserole dish, toss the baby potatoes with olive oil, coarse salt, ground black pepper, and your herb blend.
- Combine Dijon mustard, olive oil, fresh thyme, chopped rosemary, minced garlic, salt, and pepper in a bowl.
- Trim excess fat from the leg of lamb and score the surface. Rub the seasoning mixture generously over the lamb.
- Place the seasoned lamb on top of the prepared baby potatoes and roast uncovered for 1.5 to 2.5 hours.
- Let the lamb rest for 15-20 minutes before slicing to allow juices to redistribute.
Notes
Optional: Garnish with fresh herbs for an added touch of elegance before serving.