Roast Leg of Lamb

Roast 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.

 
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Step 1Tools and Ingredients

Tools 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 knife
carving knife
kitchen twine (if using a boneless leg)
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21 comments
Dec 12, 2009. 6:04 AMtitanvince16 says:
 Once again, canida FAILS to make anything less than perfect. ;)

Looks amazing.
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. 4:24 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 11, 2009. 9:56 AMscoochmaroo says:
Step 7 could be its own instructable! 
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. 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 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. 4:48 AMjessyratfink says:
That is a beautiful, beautiful thing. :D
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).

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Author:canida
I've been posting Instructables since the site's inception, and now run Community and Marketing. Follow me for food and more!