This Lamb Leg Recipe is a real crowd-pleaser. Really delicious and full of flavor it has the wow factor when presented as the main star of the show at the holiday dinner table. Tender lamb, flavored to perfection and the perfect alternative to serve at any holiday gathering.
Want something different than turkey or chicken for the holidays or a special occasion? Try this easy Lamb Leg Recipe for a true table centerpiece!
When you want a family meal that is delicious and delivers flavor then you can’t go wrong with the Lamb Leg Recipe. The secret to making this lamb dish is the marinade. The aromatics of the herbs and flavorings work really well with the lamb and help to create a tender and flavorsome main dish.
You might be wondering how to roast a leg of lamb but the joint is a versatile meat that works well with so many side dishes and this is a simple recipe to make a very tasty meal.
It can be seen as an expensive cut of meat but you can enjoy it as a roast dinner with your family and friends and as the leg of lamb is a predominantly large joint of meat you will likely have tasty leftovers to work with the following day.
A great family meal that everyone is going to love. The perfect recipe for an Easter feast or an alternative crowd-pleaser at Christmas.
If you really love lamb recipes then we have a recipe you must try. This Gluten and Dairy Free Shepherd’s Pie is super tasty. It is the ultimate comfort food and one the whole family is going to love.
💜 Why You’ll Love This Lamb Leg Recipe
- A crowd-pleaser dish - Serving this at your table is going to get a lot of wows and ooo’s.
- Delicious - Tastes amazing and perfectly seasoned
- Great value - This leg of lamb is pretty huge so you are bound to have leftovers to make another meal or enjoy on a sandwich.
- Kid-friendly - You can beat a roast lamb and lots of lovely side dishes. The kids will love this one.
Ingredients Needed
- Leg of lamb - Meat sections should naturally be gluten and dairy free, but check your labels to ensure that any additives are safe
- Garlic cloves
- Olive oil- you can also use avocado oil or grapeseed oil
- Mustard
- Honey or Maple syrup - this is your natural sweetener
- Rosemary
- Peppercorns
- Coriander seeds
- Lime
- Potatoes
- Oregano
- Thyme
- Black pepper
- Paprika
- Dried chilis
- Clove buds (optional if you can't find it)
- Sea Salt
Helpful Tools
Baking sheet or baking dish
- Reliable Product with Pro-grade Porcelain- Sweejar baking dishes made of ceramics calcined at high temperature, durable,heat and chip resistant. Porcelain material, the smooth surface makes it non- stick and easy to be cleaned.
Pestle and Mortar
- BUILT TO LAST, This thick, chunky solid stone grinder is individually carved by hand from 1 solid piece of naturally formed granite. Your heavy duty guacamole bowl grinder will look great on any countertop and will do for many years to come.
Measuring Cups and Spoons
- Dishwasher safe: Designed with high-quality stainless steel these dishwasher safe measuring cups and spoons are built to last a lifetime.
Aluminum foil
- 175 SQUARE FOOT ALUMINUM ROLL—This package contains two Reynolds Wrap aluminum foil roll measuring 175 feet long by 12 inches wide (350 square feet total)
Knife
- 【Ergonomic Handle】Comfortable ergonomic knife set handle means you can cut, or slice with confidence and without straining your hands. All knives set designed with even weight distribution for control and accuracy, letting you Chop, Slice, or Dice like a Pro!
Small bowl
- 3-PIECE: Set includes 1-qt, 1.5-qt, and 2.5-qt round glass bowls. This is the perfect set for all manners of prepping, baking and home entertainment.
Roasting rack
- OVAL BAKING RACKS FOR OVEN USE- These flat roasting racks are designed to elevate meat, fish, turkey and vegetables for faster, healthier cooking. Made to raise the food you are cooking, out of the fats and liquids, allowing the foods to be truly roasted instead of stewed. The feet are fully integrated to make sure the roasting surface is kept steady and straight.
- SAFE NONSTICK COATING- This oval baking rack is safe for cast iron, stainless steel, non stick, glass, and enameled pans, the roast rack is coated with Whitford, nonstick coating, which is PTFE free for easy release and quick clean up.
- MEAT RACK FOR OVEN AND PAN- The open and clean design of the wires on the cooking racks for oven use, allows air to circulate around the food for fast, even roasting and easy cleaning. The rack allows the fat and liquids to drain while keeping the roast from sticking to the pot.
- OVEN AND DISHWASHER SAFE OVEN COOKING RACK- - This roasting rack is safe to use in your oven up to 500 degrees Farenheit. After roasting and cooling you can safely stick it into the machine to get it clean like new. The bakeware rack is the ideal size to fit your roasts, meat, fish, poultry, vegetables and turkey.
- FULL GUARANTEE- As with all GOURMEX products, this roasting rack is 100% guaranteed for full satisfaction. If you receive this rack with any damage or if it malfunctions in any way, we will take full responsibility. Any scratch, dent or discoloration is not to be expected when receiving the product, we at GOURMEX will deal with the issue efficiently.
How To Roast A Leg of Lamb
- Preheat the oven to 350F. The first thing you will need to do is prepare the lamb. You will need to remove any outer packaging and then pierce the flesh with your knife making deep slits. This is so the marinade and seasoning will really rub into the leg of lamb.
- Take the coarse spices and add them to a pestle and mortar. You will want to grind them up as much as you can. Then add these spices to a small bowl along with the salt, 1 tablespoon of lime juice, honey or maple syrup (whichever you are using), olive oil, mustard, and crushed garlic. Give all of these ingredients a good stir to ensure that they are combined together. This is your marinade for the leg of lamb.
- Now take your aromatic mixture and rub it into the lamb leg on all sides. You can use your hands for this or a pastry brush if you prefer. Your hands will be the best tool as they can ensure that everything is covered. Set aside while you prepare the baking sheet and potatoes.
- Rinse the potatoes and pat them dry. Cut slices into the potatoes about ¾ through. You can see in the pictures how they should look. Brush the sliced potatoes with the remaining marinade. Cover a baking tray with foil, and place on a rack with the potatoes and lamb's leg on top. Place the leg of lamb and potatoes into the oven.
- Cook for 1 hour and 30 minutes. Turn off the oven and leave the dish for 10 minutes. This will give the meat time to rest.
- Transfer the leg of lamb and potatoes to your serving plate and garnish with rosemary, lime, and berries. Serve at the table and enjoy!
Recipe Variations
What if I can’t get a leg of lamb? You can use lamb shoulder instead. If you do decide to use a lamb shoulder it is advisable to cover it with aluminum foil and then remove it for the last 30 minutes. Cooking time might vary a little but not much.
Do I need to use all of these herbs? Roasting a whole leg of lamb is down to personal preference. This combination of fresh herbs really adds to the flavor, but if you want to omit some of them or replace them with other herbs you love then go for it! Mint is one of the more popular flavors you expect with a lamb leg recipe but fresh mint jelly is a great option to use alongside this recipe or as an alternative.
Don't have any lime? Lemons, lemon zest, and lemon juice will work just as well with this recipe.
Can't get a leg of lamb? This marinade would work well with lamb chops.
Tips & Tricks
- Always make sure that you let the meat rest when it is removed from the oven. This helps the juices within the joint of meat to redistribute. If you try and carve straight away then it won’t taste as juicy or flavorsome. This is an important element.
- Be careful when removing the lamb from the oven, it is a heavy piece of meat and it will certainly be hot.
- It is best to use a bone-in leg of lamb rather than a boneless leg of lamb as it can help to keep the meat juicy and moist when cooking.
Storage
The leg of lamb is a joint of meat that is best served at the table once it has had time to rest. However, you will likely have leftovers once everyone has finished their meals. If that is the case remove the meat from the lamb leg bone and store it in an airtight container in the refrigerator for 3-4 days.
FAQ
Should I sear the lamb before cooking?
This recipe doesn’t require you to sear the lamb before cooking, but some people prefer to do this method. Searing locks in the flavor so you could do this for a few minutes before adding to the baking sheet and putting it in the oven. It helps to enhance flavor and lock in moisture. However, it isn’t essential for this recipe.
Can I make this recipe ahead of time?
Yes, of course! This is a joint of meat that will benefit from resting time. You can make it and then let it cool completely before covering with foil and putting it in the refrigerator until you need it. It is best to make up to a day ahead if you need to.
Should I cover the leg of lamb with aluminum foil when cooking?
There is no need to cover the leg of lamb with aluminum foil. This joint of meat can withstand direct heat and there isn’t a risk of burning or drying the meat out.
What should I do with any leftovers?
If you have leftover lamb then there are so many ways you can get extra value from one joint of meat. You could use the cooked lamb meat in a shepherd’s pie, in a curry, or even enjoy the cold meat on a sandwich with a bit of mint sauce. Yum!
Are there any other methods to cook the bone-in lamb leg?
There are other ways you can cook this large cut of meat. You can use an instant pot. This will reduce the cook time significantly as you use high pressure to cook the lamb leg. But you could also use a slow cooker and slow roast the
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Want some more, easy gluten and dairy free recipes at your fingertips? Grab our digital downloadable cookbook, The Classics, and get it delivered straight to your inbox!
The cookbook includes a special recipe that is ONLY available in that book, not on our site, and some of our other family favorite recipes. It also makes the perfect last minute stocking stuffer!
Ingredients
- 1 leg of lamb anywhere between 5-7 lbs
- 3 to 4 garlic cloves
- 3½ Tablspoons olive oil
- 2 teaspoons mustard
- 1 teaspoon honey or maple syrup
- 2 sprigs of rosemary
- 6 peppercorns
- ½ teaspoon coriander seeds
- 1 lime to taste
- 4 potatoes
- ½ teaspoon oregano
- ½ teaspoom thyme
- 1 teaspoon black pepper
- pinch of paprika
- ½ dried chili
- clove buds to taste
- salt to taste
Instructions
- Preheat the oven to 350F. The first thing you will need to do is prepare the lamb. You will need to remove any outer packaging and then pierce the flesh with your knife making deep slits. This is so the marinade and seasoning will really rub into the leg of lamb.
- Take the coarse spices and add them to a pestle and mortar. You will want to grind them up as much as you can. Then add these spices to a small bowl along with the salt, 1 tablespoon of lime juice, honey or maple syrup (whichever you are using), olive oil, mustard, and crushed garlic. Give all of these ingredients a good stir to ensure that they are combined together. This is your marinade for the leg of lamb.
- Now take your aromatic mixture and rub it into the lamb leg on all sides. You can use your hands for this or a pastry brush if you prefer. Your hands will be the best tool as they can ensure that everything is covered. Set aside while you prepare the baking sheet and potatoes.
- Rinse the potatoes and pat them dry. Cut slices into the potatoes about ¾ through. You can see in the pictures how they should look. Brush the sliced potatoes with the remaining marinade. Cover a baking tray with foil, and place on a rack with the potatoes and lamb's leg on top. Place the leg of lamb and potatoes into the oven.
- Cook for 1 hour and 30 minutes. Turn off the oven and leave the dish for 10 minutes. This will give the meat time to rest.
- Transfer the leg of lamb and potatoes to your serving plate and garnish with rosemary, lime, and berries. Serve at the table and enjoy!
Notes
- Always make sure that you let the meat rest when it is removed from the oven. This helps the juices within the joint of meat to redistribute. If you try and carve straight away then it won’t taste as juicy or flavorsome. This is an important element.
- Be careful when removing the lamb from the oven, it is a heavy piece of meat and it will certainly be hot.
- It is best to use a bone-in leg of lamb rather than a boneless leg of lamb as it can help to keep the meat juicy and moist when cooking.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
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