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Roast Leg of Lamb

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introRoast Leg of Lamb

Roast Leg of Lamb is traditional for Easter dinner, and is a moist and delicious alternative to turkey for Christmas, Thanksgiving, and other holidays.  It looks impressive on the platter, is easier to carve, and is almost impossible to mess up! 

This recipe shows you the basic techniques, and describes the different flavors you can add to personalize your lamb, and make it the best ever.  I've even included instructions for making a quick lamb pan gravy. 

My favorite version is shown below:  rosemary and garlic-studded lamb, with brown sugar topping.

Roast Leg of Lamb
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step 1Tools and Ingredients
1 Leg of lamb (bone-in makes a more impressive presentation, but isn't necessary) salt pepper savory (optional) (I used a handful of fresh garlic - see Step 2 for other options) fresh herbs (optional) (Don't try to substitute dried! I've used rosemary here - see Step 2 for other options) 1/4c brown sugar (optional) oven-safe pan large enough to accommodate lamb paring…

step 2Prepare garlic and fresh herbs
Chop the garlic into slivers, and coarsely chop the fresh herbs.  (Wash the herbs, then remove any stems, dead leaves, or critters.) The important thing is that you're mixing two items:  a fresh herb, and a strong savory flavor.  Any of the savories listed below can be sliced and combined with the herb of your choice.  Try out something new! Substitution ideas: Herbs …

step 3Cut & stuff lamb
- Place leg of lamb in roasting pan. - Cut deep slits all over the surface of the lamb, using your paring knife. - Stuff bits of your savory and herb mixture into each slit. (See Step 2 for options.) Make sure to stuff them mostly below the surface of the meat to avoid burning your seasonings. If you're using a boneless leg, stuff plenty of seasonings inside where the …

step 4Season surface
Sprinkle the leg of lamb with salt and pepper, then add any other seasonings you desire. Here I've used about 1/4 cup of brown sugar, spreading it over the top surface of the lamb in a thin layer.  If you're using sugar, don't leave spilled sugar on the bottom of the pan - it can easily burn. You can also add chili powder, honey, a spice rub, or any other flavoring y…

step 5Roast lamb
Throw the lamb in a pre-heated 400F oven. After 15-20 minutes, turn the temperature down to 325F and continue roasting until an instant-read thermometer reads your target temperature.  This is the only way to be sure your roast is done properly!  Take temperature readings at the thickest part of the leg, but don't get too close to the bone - it will be much hotter than…

step 6Rest meat
Place your cooked lamb leg on a platter, and let it rest for 15-30 minutes before cutting into it.  This will allow the juices to re-flow into the meat, making it properly moist, juicy, and flavorful.

step 7Prep gravy
While the meat rests, pour the delicious pan juices into a pot to make gravy. A truly excellent gravy starts with a roux, but you can make a very good, solid gravy without the added time and effort.  Here's the trick. - Heat the pan drippings in a wide pot.  - Sprinkle in about a teaspoon of super-fine* flour, stirring with a whisk to incorporate quickly.  - As mixt…

step 8Carve and serve
Arrange the leg of lamb on a nice oblong tray.  I like to decorate the tray with more of whatever fresh herb I've used in the lamb - in this case, rosemary.  Pour off any additional juices that may have collected, and stir them into the gravy. Grab a fork and a carving knife, and carve the lamb at the table.  It's dead easy, and much simpler than carving a turkey - all…

21 comments
Dec 12, 2009. 6:04 AMtitanvince16 says:
 Once again, canida FAILS to make anything less than perfect. ;)

Looks amazing.
Dec 14, 2009. 4:07 PMcanida(author) says:
Thank you! 

Though I must admit the lamb was overcooked - I was aiming for low-130s (med-rare) but didn't get it out of the oven before the meat had reached medium. ;)

So, are you going to try it?
Dec 14, 2009. 5:08 PMtitanvince16 says:
 Yea definitely. It looks amazing.

Love your recipes.
Dec 11, 2009. 2:44 PMlemonie says:
One of my favorites, it looks great too.

L
Dec 14, 2009. 4:05 PMcanida(author) says:
Hard to go wrong with a leg of lamb, isn't it? 
Dec 14, 2009. 4:24 PMlemonie says:
You can, depends upon whether one knows how to cook or not... I sometimes buy goat, that can be very good too, less fat though.

L
Dec 11, 2009. 9:01 AMhenryvrgl says:
This was very insightful. You've done a fine job of explaining each step.
What I found most informative is how you've taken the time to describe what pairs well with the dish and how it should taste. I lot of times recipes fail in that dept. Once again, a fine job. Thank you for sharing.
Dec 14, 2009. 4:06 PMcanida(author) says:
Thank you!  I'm glad to hear it was helpful.  That's the way I think of recipes, so I try to set them out in an easily-testable, easily-modifiable fashion.
Dec 11, 2009. 9:56 AMscoochmaroo says:
Step 7 could be its own instructable! 
Dec 14, 2009. 12:15 PMcanida(author) says:
I didn't have enough pictures!  Maybe next time.
Dec 11, 2009. 4:26 PMmikeasaurus says:
I agree.

A tip for those wishing to use the flour method to thicken your gravy: In a separate container measure your flour then add increments of your liquid (water or milk). By adding wet to dry you can avoid lumpy gravy   :S

Also +2 awesome points for using ridiculous amounts of garlic and rosemary!
Dec 14, 2009. 4:04 PMcanida(author) says:
That's not a ridiculous amount of garlic - I only used a little bit!  ;)

The Wondra flour is a shortcut/cheater method to avoid having to add wet to dry.  I don't like pre-measuring the flour, so using the pregelatinized stuff is easier.
Dec 14, 2009. 10:08 PMmikeasaurus says:
mmm... and a +9 for the double-word score: pregelatinized.

Dec 11, 2009. 4:32 PMtrebuchet03 says:
Wondra.... check... I need to remember that :p
Dec 14, 2009. 12:15 PMcanida(author) says:
Handy stuff to have around, though I don't use it often.
Dec 11, 2009. 6:47 AMGoodhart says:
|Oh that looks so good I could eat it for breakfast

I love what rosemary does for meats (I have had a decent rosemary chicken not long ago).
 
Dec 11, 2009. 5:13 PMcanida(author) says:
In fact, I did eat it for breakfast. ;)
And fresh rosemary is amazing.
Dec 11, 2009. 4:48 AMjessyratfink says:
That is a beautiful, beautiful thing. :D
Dec 11, 2009. 4:57 PMcanida(author) says:
Thanks!  It's hard to go wrong with an awesome leg of lamb, short of burning it. ;)
Dec 11, 2009. 2:38 AMJayefuu says:
Yes! Exactly how I do it. Garlic and rosemary, a wee bit pink inside. Perfect. And great pics (as usual).
Dec 11, 2009. 4:55 PMcanida(author) says:
Awesome, thanks!

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