Hello friend! Today’s recipe is going to be a game-changer, so grab your apron and let’s get started!”
There’s something magical about a slow-roasted leg of lamb—its aroma filling your kitchen, the anticipation building with every passing hour, and the moment it graces your table as the centerpiece of a memorable feast. This recipe is all about taking the time to let simple, wholesome ingredients shine. With a blend of aromatic herbs, garlic, and a touch of love, you’ll create a dish that’s not just food but a celebration of flavor and tradition. Whether you’re hosting a holiday gathering or indulging in a weekend treat, this leg of lamb will leave your guests raving and your family wanting more. Let’s dive into this timeless classic!
Rinse the leg of lamb and leave in a colander.
Ingredients:
Olive oil
Lamb spice rub
Onions
Cloves of garlic
Carrots
Rosemary
1 cup of room temperature water
Method:
Add the olive oil to the lamb spice rub and mix well. Let’s work with the lamb. With a sharp knife, make some gashes on the leg of lamb.
Step 1: Thoroughly rub in the spice marinade. To the gashes made, place in the cloves of garlic.
Step 2: To the oven pan. Place all the prepared veggies and add 1 cup of room temperature water. Place the leg of lamb, fat side up, on an elevated roasting dish—a roasting rack or similar—so it isn’t resting directly on a baking pan.
Step 3: Cover the marinated lamb with parchment paper. Now use aluminum foil to cover the tray and set in the oven. This will take 3 to 4 hours, depending on the weight. Remove foil and leave to slightly brown on both sides. Remove the leg of lamb and let rest for 10 minutes before slicing and serving.
The leg of lamb is great with hearty sides like mashed potatoes, roasted vegetables, or rice pilaf. Leftovers (which you will almost certainly have) are great in sandwich form, sliced thin, with sauce and mustard. Leftovers will keep for up to a week in the fridge and keep better if you store the leg of lamb unsliced.
Tips and tricks for success!
- Go to a reputable butcher. Cooking such a large cut of meat can be daunting! We recommend purchasing a leg of lamb that is preferably grass-fed and organic. Ask for market weight, lamb or mutton. The butcher can also trim the excess fat.
- Bone-in is ideal. Bone-in will have extra flavor, but if you are nervous about carving and serving, boneless can be used.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are key here, delivering the best kind of flavor.
- Use an instant-read thermometer for the most accurate results. Check your lamb halfway through cooking, inserting through the thickest part of the meat but avoiding the bone. The internal temperature should reach 135°F for medium.
- Let your meat rest. As with any large cuts of meat, let your lamb rest prior to serving, allowing the juices to redistribute; this will allow for maximum flavor and juiciness.