Leg of Lamb Recipe
This roasted leg of lamb recipe is full of flavor and uses an easy reverse sear technique for perfect juicy results.
Foto: Spend With Pennies
Ingredients
- 3 to 4 pounds boneless leg of lamb
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 2 tablespoons chopped fresh parsley (or 2 teaspoons dried parsley)
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1 tablespoon whole grain dijon mustard
- 1 ½ teaspoons fresh thyme leaves (or ¼ teaspoon dried thyme leaves)
- ½ tablespoon kosher salt (more to taste)
- ¼ teaspoon black pepper
- chopped fresh parsley (for garnish)
- mint sauce (optional but recommended)
Steps
-
Remove the lamb leg from the fridge at least 60 minutes before cooking.
-
Preheat oven to 250°F.
-
Combine olive oil, garlic, parsley, rosemary, mustard, thyme, salt, and pepper in a small bowl.
-
Dab the lamb dry with paper towels. Rub the lamb with the herb rub.
-
Place in a rimmed baking sheet and bake until internal temperature reaches 110-115°F, about 60-80 minutes depending on size and shape.
-
Remove from the oven and rest 20 minutes. While the lamb roast is resting, turn the oven up to 475°F.
-
Place the lamb roast on a clean pan back into the oven and cook until it reaches 125-130°F (or as desired per the temperatures below), about 15-20 minutes. *See note. The temperature will increase about 10°F while resting.
-
Rest 10-15 minutes before cutting and serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...