Roast Leg of Lamb
This bone-in leg of lamb is rubbed with a Dijon, garlic, and fresh herb paste, then roasted over vegetables so the drippings baste everything. I also include a simple pan gravy made from the roasting juices. It’s a perfect roast main course for Easter, Christmas, Sunday roasts, and holiday dinners.
Servings 8
Calories 569kcal
Ingredients
FOR THE VEGGIES
- 1 ½ pounds baby potatoes halved if large
- 1 pound carrots peeled and cut into thick chunks (about 1 inch pieces)
- 1 pound Brussels sprouts trimmed and halved
- 5 heads garlic tops cut off
- 3 tablespoons olive oil
- Salt and pepper to taste
FOR THE LAMB
- ½ teaspoon salt plus more for the veggies
- ½ teaspoon black pepper plus more for the veggies
- 10 cloves garlic minced
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh rosemary leaves minced
- 2 tablespoon fresh thyme leaves minced
- 1 tablespoon oregano leaves minced
- 2 tablespoons olive oil
- 6 pounds bone-in leg of lamb trimmed and pat dry
SIMPLE PAN GRAVY
- 3 tablespoons all purpose flour
- 2 ½ cups beef broth
- 4 tablespoons unsalted butter room temperature
- Garlic from 1 bulb roasted previously
- Salt and pepper to taste
Instructions
- NOTE: Make sure to let the lamb come to room temperature at least 1 hour prior to cooking.
FOR THE VEGGIES
- Preheat the oven to 450 degrees and position a rack in the middle.
- In the bottom of a roasting pan that has a rack, toss potatoes, carrots, Brussels sprouts, and halved garlic bulbs with olive oil, salt, and pepper.
- Spread evenly into one layer, with the halved garlic bulbs facing up and in the corners of the roasting pan. Set aside.
FOR THE LAMB
- Season lamb generously with salt and pepper all over.
- In a small bowl, combine the garlic, Dijon mustard, rosemary, thyme, oregano, olive oil, salt, and pepper.
- Make diagonal slits along the surface of the lamb on both sides and rub the herb paste all over the lamb, pressing it into the surface. *SEE NOTE
- Place the lamb fat side up into the roasting rack above the vegetables so the juices drip down as it roasts.
- Roast at 450°F for 20 minutes, then reduce the oven temperature to 350°F and continue roasting for about 60–75 minutes (depending on the size of your lamb), or until the internal temperature reaches:- 130°F for medium-rare- 135°F for medium
- The temperature will continue to rise between 7-10 degrees as it rests. I highly recommend using a digital thermometer to check your temperature.
- If the lamb hasn’t formed a browned crust, broil it for 1-3 minutes, keeping a close eye on it.
- Transfer the lamb to a cutting board and tent with foil to let rest for 15-20 minutes.
SIMPLE PAN GRAVY
- Remove vegetables from the pan and transfer the empty roasting pan over two burners set to medium heat.
- Sprinkle in the flour and whisk in with the pan juices until it forms a paste. Keep cooking until it browns slightly, but not burnt.
- Squeeze the garlic cloves from 1 head of roasted garlic into the pan and mash with a fork, potato masher, or back of a flat spatula. Whisk into the paste.
- Pour in the beef broth and simmer until it just begins to thicken. If it gets too thick, whisk in more beef broth a little at a time.
- Remove from heat and whisk in the butter for shine and richness.
- Strain throw a fine mesh strainer into a measuring cup or serving receptacle.
TO SERVE
- Slice the lamb against the grain into ½ inch thick pieces. Plate alongside the roasted vegetables and drizzle with the pan gravy, if using.
Notes
- Bring the lamb to room temperature before roasting. Take it out of the fridge at least 1 hour before it goes in the oven. A cold center means the outside overcooks before the middle reaches the right temperature.
- You can let the rub work overnight. When seasoning the leg of lamb with salt, pepper, and the rub, you can put it in the fridge overnight, uncovered, to let the lamb absorb the seasoning. If you can, place it on a baking sheet fitted with a grate to elevate it and allow air circulation all around the lamb leg. This is not necessary, but it can help enhance and intensify the flavor of the lamb.
- If your lamb is loose, tie it up with twine to keep it tight and ensure even cooking. This is especially true if you use boneless leg of lamb.
- Don’t forget to let it rest!!! This will keep the juices in the meat, not on your cutting board! 15–20 minutes under foil lets the juices redistribute.
- Slice against the grain. Look for the direction the muscle fibers run and cut perpendicular to them. Slices with the grain are noticeably chewier.
- If you want more charred or crispy vegetables after cooking them under the lamb, place them on a separate baking sheet with parchment paper and return to the oven under a broiler to get some color.
Variations
- Maple-Dijon: Brush some maple syrup over the rub prior to roasting for a slightly sweeter crust.
- Extra crunch: Add ½ cup of panko breadcrumbs into the paste mixture for an extra crunchy exterior.
- Veggie options: Add or swap out some of the veggies for parsnips, turnips, or even add some chestnuts!
Storage Tips
- Fridge: Store lamb, veggies, and gravy separately in air-tight containers for up to 4 days.
- Freezer: Before freezing, pour a very thin layer of gravy all over the lamb. Wrap the cooled lamb in a double layer of plastic wrap or foil before placing it in the freezer. It will last up to 3 months in the freezer. The vegetables will last up to 2 months in the freezer in an airtight freezer-safe container or bag.
- To reheat: If frozen, thaw in the fridge overnight. Reheat gently in a 325°F oven covered with foil until warmed through, or in a skillet with a splash of broth for moisture.
Supplies:
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Roasting pan with rack
Nutrition
Calories: 569kcal | Carbohydrates: 36g | Protein: 51g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 152mg | Sodium: 662mg | Potassium: 1539mg | Fiber: 7g | Sugar: 5g | Vitamin A: 10190IU | Vitamin C: 78mg | Calcium: 132mg | Iron: 7mg