Roasted Leg Of Lamb

There’s something magical about the aroma of a Roasted Leg Of Lamb filling the house, especially during those cozy fall evenings. I remember the first time I tackled this dish for a family gathering. As the sun set and the chilly air wrapped around us, I placed the seasoned lamb in the oven, and the warmth from the cooking meat started to seep through the house, beckoning everyone to the kitchen. The anticipation was palpable, and when I finally served that beautifully roasted lamb, the joy on my family’s faces made every effort worth it. This dish is not just a meal; it’s a centerpiece that draws everyone together, a story told through flavors and scents.

Roasted Leg Of Lamb Shopping List

When preparing the Roasted Leg Of Lamb, the key ingredients truly shine. Each component plays a crucial role in developing the dish’s rich, savory profile. The main players include the lamb itself, which is rich and succulent, and the aromatic herbs that add depth and flavor. The combination of fresh garlic and onions adds sweetness, while the broth creates a luscious base for the gravy.

• 5 to 7 lb. leg of lamb (center cut roast, bone-in) – This is the star of the show, providing tender, flavorful meat that becomes the centerpiece of your meal.
• 1 whole head of garlic, unpeeled, cut in half horizontally – Garlic infuses the lamb with its aromatic goodness during roasting.
• 2 yellow onions, unpeeled, cut in half horizontally – The onions add sweetness and depth to the roasting pan, enhancing the flavors of the lamb.
• 4 cups reduced sodium beef broth – This is used to keep the lamb moist and create a rich gravy.
• 2 cups water – This helps to create steam and moisture in the roasting pan.
• 6 cloves garlic, minced – Additional garlic adds a robust flavor to the lamb.
• 2 tablespoons olive oil – Used for rubbing the lamb to help the seasonings adhere.
• 1.5 tablespoons kosher salt – Essential for seasoning the lamb and enhancing its natural flavors.
• 1 tablespoon Dijon mustard – Adds a tangy flavor that complements the richness of the lamb.
• 1 tablespoon pure maple syrup (may sub brown sugar) – A touch of sweetness balances the savory notes of the dish.
• 1 tablespoon lemon zest – Adds a bright, fresh contrast to the deep flavors of the lamb.
• 1 tablespoon minced fresh rosemary – This herb pairs perfectly with lamb, adding an earthy flavor.
• 1.5 teaspoons chili powder – Introduces a mild warmth to the seasoning mix.
• 1 teaspoon EACH paprika, pepper – These spices enhance the flavor and color of the lamb.
• 0.5 teaspoon EACH dried thyme, dried oregano, onion powder – A blend of herbs to round out the flavor profile.
• 5 tablespoons unsalted butter – Used in making the gravy, adding richness.
• 1/3 cup flour – Essential for thickening the gravy to the perfect consistency.
• Reduced sodium beef broth as needed (will use mostly pan juices) – This is the base for the gravy, ensuring it’s packed with flavor.

Step by Step Guide for Roasted Leg Of Lamb

Let’s dive into the process of making this succulent Roasted Leg Of Lamb. It’s a wonderful experience that brings out the chef in you. As you follow each step, you’ll find satisfaction in each small task that leads to the grand finale. Trust me, the end result is worth it!

1. Dry lamb: Remove the lamb from its packaging and place it on a clean cutting board. Pat the meat completely dry with paper towels to ensure a nice sear during roasting.

2. Bring to room temperature: Let the lamb sit at room temperature for about sixty minutes. This step helps it cook evenly. Meanwhile, you can prepare the pan and the wet rub.

3. Trim and score: Carefully trim excess fat from the lamb, leaving a thin layer. This is important for rendering fat during cooking. Next, score the lamb on both sides in a crosshatch pattern, making cuts about one inch apart and one-quarter to one-half inch deep.

4. Prepare pan and oven: Add the halved onions and garlic to the center of a large roasting pan, cut side up. Preheat your oven to three hundred twenty-five degrees Fahrenheit.

5. Season lamb: While the lamb is still on the cutting board, rub half of the wet rub all over one side, making sure to work it in well. Don’t apply the rub to the other side yet.

6. Add lamb to baking dish: Place the lamb in the pan, seasoned side down, resting on the garlic and onions. Now, rub the remaining wet rub all over the other side of the lamb.

7. Add broth and cover: Pour the broth and water around the lamb in the roasting pan. Cover the entire pan tightly with aluminum foil to keep the moisture in.

8. Slow roast: Bake the lamb at three hundred twenty-five degrees Fahrenheit for three hours. After three hours, check if the meat pulls easily from the bone using tongs. If it doesn’t, continue baking until it’s tender.

9. Rest: Once done, carefully remove the lamb from the oven. Generously spoon the pan juices over the top and transfer the lamb to a serving platter. Cover it loosely with foil while you make the gravy.

10. Separate fat: Add the pan juices to a gravy fat separator cup to skim off the fat easily. If you don’t have one, pour the juices into a large freezer bag, let the fat rise, and cut a small hole to drain the liquid.

11. Add broth to pan juices: Pour the pan juices into a measuring cup and add additional broth, only if needed, to equal two and a half cups.

12. Make roux: In a large saucepan, melt the butter over medium heat. Add the flour, whisking constantly for around two minutes to cook it through.

13. Add broth: Lower the heat and slowly incorporate the two and a half cups of pan juices and broth. Bring it to a gentle simmer, whisking until thickened to your desired consistency.

14. Season: Taste and adjust seasoning with salt and pepper. I recommend starting with beef bouillon for flavor before adding salt.

15. Serve: Remove the meat from the bone using tongs and serve it with the rich gravy poured over the top.

Helpful Hints

When preparing the Roasted Leg Of Lamb, I’ve gathered some helpful hints to ensure a successful dish every time.

• Storage: Leftover lamb can be stored in an airtight container in the fridge for up to five days. Be sure to cool it down first!
• Freezing: You can freeze leftover lamb for up to three months. Just ensure it’s well-wrapped to avoid freezer burn.
• Pairing: This dish pairs beautifully with roasted vegetables or creamy mashed potatoes, creating a comforting meal.
• Prep Ahead: You can prepare the wet rub up to twenty-four hours in advance. Keep the seasoned lamb covered in the fridge until you’re ready to roast.
• Resting After Cooking: Always let your lamb rest for at least twenty minutes before carving; this helps keep the meat juicy.

What to Serve With Roasted Leg Of Lamb

Knowing what to serve alongside your Roasted Leg Of Lamb can elevate your meal. Here are several ideas:

• Roasted Root Vegetables: Carrots, potatoes, and parsnips roasted in olive oil complement the flavors of the lamb beautifully.
• Mint Sauce: A classic pairing with lamb, mint sauce adds a refreshing touch that balances the richness of the meat.
• Garlic Mashed Potatoes: Creamy and buttery mashed potatoes are a perfect side to soak up all the delicious gravy.
• Seasonal Salads: A fresh salad with seasonal greens and a light vinaigrette can provide a nice contrast to the hearty lamb.
• Grilled Asparagus: Lightly grilled asparagus with a squeeze of lemon adds brightness to your plate.
• Wine Pairing: Consider serving a robust red wine to enhance the flavors of the lamb.
• Comforting Breads: Freshly baked bread or rolls can round out the meal, perfect for wiping up gravy!

FAQ

Conclusion

The Roasted Leg Of Lamb is a dish that not only satisfies the palate but also brings people together, creating memories around the dinner table. With its tender meat and rich flavors, it’s no wonder this recipe is a favorite for special occasions. I encourage you to try making it yourself; each step is a journey that rewards you with an unforgettable meal.

Roasted Leg Of Lamb

Prepare to indulge in the ultimate comfort food with this Roasted Leg Of Lamb. Tender, juicy, and infused with aromatic herbs, this easy weeknight dinner is perfect for family gatherings or special occasions. Treat yourself to a delightful experience that will leave you craving more!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Course Dinner

Cuisine Mediterranean

Servings 10 servings

Calories 450 kcal

Equipment

• Baking Sheet
• Whisk
• Frying Pan
• Oven
• Peeler
• Saucepan

Ingredients

  

• 5 to 7 lb. Leg of lamb center cut roast, bone-in
• 1 whole Head of garlic unpeeled, cut in half horizontally
• 2 whole Yellow onions unpeeled, cut in half horizontally
• 4 cups Reduced sodium beef broth
• 2 cups Water
• 6 cloves Garlic minced
• 2 tablespoons Olive oil
• 1.5 tablespoons Kosher salt
• 1 tablespoon Dijon mustard
• 1 tablespoon Pure maple syrup may sub brown sugar
• 1 tablespoon Lemon zest
• 1 tablespoon Minced fresh rosemary
• 1.5 teaspoons Chili powder
• 1 teaspoon Paprika
• 1 teaspoon Pepper
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Onion powder
• 5 tablespoons Unsalted butter
• 1/3 cup Flour
• as needed Reduced sodium beef broth will use mostly pan juices

Instructions

 

• Dry lamb: Remove lamb from the packaging and place it on a cutting board. Pat completely dry with paper towels.
• Bring to room temperature: Let lamb sit at room temperature for 60 minutes. Meanwhile, trim and score the lamb, prep the pan and make the wet rub and spread it over the lamb anytime in the 60-minute window (directions below).
• Trim and score: Trim excess fat (trim fat cap to about 1/8-inch). Score the lamb on both sides in a crosshatch/checkerboard pattern by running a sharp knife along the lamb in one direction, cuts about 1-inch apart, 1/4-1/2-inch deep, then the other direction.
• Prepare pan and oven: Add the onions and garlic to the center of a large roasting pan, cut side up. Preheat oven to 325 degrees F.
• Season lamb: While the lamb is still on the cutting board, rub half of the wet rub all over the side of the lamb with the fat cap, making sure to massage into all the nooks and crannies from scoring. Don’t add the wet rub to the other side yet.
• Add lamb to baking dish: Place the lamb, seasoned side down, in the pan so it’s propped up on the garlic and onions. Using your hands, rub the remaining wet rub all over the lamb.
• Add broth and cover: Pour broth and water around the lamb. Cover with foil.
• Slow roast: Bake at 325 degrees F for 3 hours. Check to see if the meat easily pulls from the bone with tongs after 3 hours. If not, continue to bake until tender.
• Rest: Remove lamb and generously spoon the pan juices over top. Transfer to serving platter and cover loosely with foil while you make the gravy.
• Separate fat: Add the pan juices (remove onions, and garlic) to a gravy fat separator cup to skim off the fat when poured. OR if you don’t have one, add the pan juices to a large freezer bag and allow the fat to separate to the top. Seal the bag and hold over a 3+ liquid measuring cup so that one bottom corner tip is facing down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut, stop when you reach the fat.
• Add broth to pan juices: Add pan juices to a 3+ cup liquid measuring cup. Add additional broth, only if needed, to equal 2 ½ cups; set aside.
• Make roux: Melt butter in a large saucepan and melt over medium heat. Add the flour and cook for 2 minutes, whisking constantly.
• Add broth: Reduce heat to low and slowly whisk in the 2 ½ cups pan juices/broth. Bring to a simmer until thickened to desired consistency, whisking constantly. If it becomes too thick at any point, whisk in additional broth.
• Season: Taste and season with salt and pepper to taste. Instead of salt, I suggest starting with beef bouillon, ¼ teaspoon at a time, before salting to taste.
• Remove the meat from the bone with tongs and serve with gravy!

Notes

• Prep Ahead: This leg of lamb roast is ideal to prep ahead of time. Prepare the recipe through rubbing the wet rub all over the lamb. Loosely tent with foil for up to 24 hours. Remove the leg of lamb from the fridge 60 minutes before cooking and then proceed with the recipe.
• Storage: Leftover leg of lamb roast can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
• To reheat: To microwave, reheat portions for 60 seconds, followed by 10-second intervals as needed. To reheat in the oven, transfer pulled lamb to foil and enclose with a splash of broth or water. Bake at 350ºF for 8-10 minutes or until warmed through. To reheat in a skillet, add pulled lamb to a skillet with a splash of water or broth. Cover and cook on low until warmed through, stirring occasionally.

Keyword best roasted lamb, easy leg of lamb, how to roast lamb, Roasted Leg Of Lamb recipe

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.