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.

Step 1: Tools and Ingredients

1 Leg of lamb (bone-in makes a more impressive presentation, but isn't necessary)
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 knife
carving knife
kitchen twine (if using a boneless leg)
<p>I just got my precious leg of lamb from my farmer, so this info will be invaluable... Thank you!</p>
This looks so delicious.! What time is dinner?
Step 7 could be its own instructable!&nbsp; <br />
I&nbsp;agree.<br /> <br /> A tip for those wishing to use the flour method to thicken your gravy:&nbsp;In a separate container measure your flour <em>then</em> add increments of your liquid (water or milk). By adding wet to dry you can avoid lumpy gravy&nbsp;&nbsp; :S<br /> <br /> Also +2 awesome points for using ridiculous amounts of garlic and rosemary!<br />
That's not a ridiculous amount of garlic - I&nbsp;only used a little bit!&nbsp; ;)<br /> <br /> The Wondra flour is a shortcut/cheater method to avoid having to add wet to dry.&nbsp; I&nbsp;don't like pre-measuring the flour, so using the pregelatinized stuff is easier.<br />
mmm... and a +9 for the double-word score: <em>pregelatinized.<br /> </em><em><br /> </em>
I&nbsp;didn't have enough pictures!&nbsp; Maybe next time.<br />
&nbsp;Once again, canida FAILS to make anything less than perfect. ;)<br /> <br /> Looks amazing.<br />
Thank you!&nbsp; <br /> <br /> 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. ;)<br /> <br /> So, are you going to try it?<br />
&nbsp;Yea definitely. It looks amazing.<br /> <br /> Love your recipes.<br />
One of my favorites, it looks great too.<br /> <br /> L<br />
Hard to go wrong with a leg of lamb, isn't it?&nbsp; <br />
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.<br /> <br /> L<br />
This was very insightful. You've done a fine job of explaining each step.<br /> 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.<br />
Thank you!&nbsp; I'm glad to hear it was helpful.&nbsp; That's the way I think of recipes, so I try to set them out in an easily-testable, easily-modifiable fashion.<br />
Wondra.... check... I need to remember that :p<br />
Handy stuff to have around, though I&nbsp;don't use it often.<br />
|Oh that looks so good I&nbsp;could eat it for breakfast <br /> <br /> I&nbsp;love what rosemary does for meats (I&nbsp;have had a decent rosemary chicken not long ago). <div id="refHTML">&nbsp;</div>
In fact, I did eat it for breakfast. ;)<br /> And fresh rosemary is <em>amazing</em>.<br />
That is a beautiful, beautiful thing. :D<br />
Thanks!&nbsp; It's hard to go wrong with an awesome leg of lamb, short of burning it. ;)<br />
Yes!&nbsp;Exactly how I do it. Garlic and rosemary, a wee bit pink inside. Perfect. And great pics (as usual).<br />
Awesome, thanks!<br />

About This Instructable




Bio: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!
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