Roast Leg of Lamb Recipe

This was my first time making lamb roast and it turned out great, if I say so myself. My husband always orders lamb at restaurants and he LOVED it. I served it with mint sauce and have enough left over for another meal or two. I added fresh lemon juice and used dried rosemary. Thanks for the recipe!

Our family has cooked lamb this way for hundreds of years. It is the very best. The only comment I could make was that I didn't see any info on preparing the meat before seasoning. We always take a small knife & remove as much of the visible fat as possible. It is our belief that the only reason people serve mint jelly with lamb is to cut the greasy taste that comes from not trimming it. Also, people who say they don't like lamb have probably never had it cooked properly.

Had this for Christmas Dinner. First time I had ever eaten lamb and it was WONDERFUL!!! Very Simple to do. We added Thyme, Crushed Mint Leaves, Dried Rosemary and Garlic stuffed into the slices on the top, bottom and sides of the leg. We placed the Leg Of Lamb on a rack and under the rack we put a pan with cut up potatoes and onions. The grease from the lamb dripped into the potatoes and onions and cooked these as well. TASTED GREAT!!!! Will fix this again & again.

I used 2 2.5# boneless. Cooked for 40 minutes with beef broth in an instant pot then added potatoes and carrots and cooked another 20 minutes. The basics for the recipe are spot on. Don't skimp on the spices and fresh rosemary is a must.

Used minced garlic, rosemary, and oregano. I mixed them to make a rub and massaged into the roast. YUM!

Use a meat thermometer for perfect results. Remove the roast from the oven when the needle hits 125 degrees. Let it rest about ten minutes. The results are delicious!

only giving 4 stars because I added thyme and mint, rubbed the outside of roast with a little bit of olive oil before seasoning and stuffed garlic in both the top and bottom of the roast. Turned out absolutely perfect and will be making my leg of lamb this way from now on. Great base recipe to give a beginner a good stepping stone! My one suggestion is to use a leave in digital leave in type thermometer that will measure as it cooks so that you get a perfectly cooked roast every time.

I used suggestions in the rating by dawnbakescakes. It was excellent! I didn't have fresh rosemary, so used Herbes de Provence, salt and pepper as a rub, used LOTS of garlic. I had cut up lots of onions as suggested by the reviewer. I'll repeat her suggestions - 1 hour at 400 degrees to get a brown, then add two to three cups water and lower temp to 275, cover and roast for two and a half hours. Then I added one and a half onions cut in big slices and added to the pan for another half hour. I cut the meat from the bone and tucked it back into the pan with lots of juice and onions, for another half hour at 275 degrees. I'm not a big fan of lamb, but found this frozen leg of lamb in freezer and wanted to use it up. Made this way, I am a fan!!

I must recommend to sprinkle the meat with a tbsp of fine lemon peel in the middle of roasting. Or just add it to the juices while roasting. It is incredible!

I used fresh garlic and rosemary and sea salt and pepper. This was great. I had a 6.5lb leg so we put it on 400 for 35 mins then added some water to the pan and covered it and slow roasted on 275 for 2hrs.

This is a good basic lamb recipe. I followed the recipe exactly, no need to change a thing. The only negative with this recipe is that there is no cook time, which I think is pretty unhelpful if you are new to lamb. I cooked my lamb as I always do at 325 degrees for around 2 hours. I always add about an inch of water to the bottom of the pan, helps to keep it moist and makes excellent gravy!

My family devoured it.

9 lb leg of lamb I preheated oven to 450f. Kept lamb at room temperature for 2 hours before cooking. Then put lamb in oven for 15 minutes to carmelize roast . Then dropped to 425 until roast reached internal temp of 130 ( medium rare) . Served with roasted potatoes, spinach casserole and glazed carrots . Delish

Tried this twice - once exactly as the recipe says, and the other with a slight tweak. The tweak was more tender and flavorful. To tweak, add dijon mustard as a binder before spices, and cover with foil after first hour.

My friends can’t believe how good it is.

Easy to make and tasty.

Keep an eye on this, the picture is showing the leg vastly overcooked. I pull mine at 120 dead centre. As it rests the bone with continue to cook the leg, and you will have plenty of well done pieces on the outside of the leg.

Outstanding 👊💯💯💯

I love lamb! Used 5# boneless, seasoned night before. Beware, boneless can include a lot of gristle. Allow 60 min to bring to room temp < cooking. Cooking time was WAY off; lamb should not be rare or pink or you'll chew forever. Cook to 150-160 F then rest (allow at least 2 hrs total). I started at 400 F for 30 min for a nice sear, then reduced to 350 F. Doesn't produce lot of drippings for gravy so I used packet of au jus powder + drippings (+ drippings from resting meat) + chicken stock; added flour till desired thickness. Mighty tasty meal with mint jelly, rice, broccoli. And dessert of gingerbread eggnog roll garnished with sugared cranberries.

So easy - I used a 1.2kg leg of lamb prepared as recipe & added a sprinkle of crushed chilli. Cooked it for 30 min then added carrots & broccoli and continued cooking for another 20min. The sprinkle of chilli enhanced the flavour it was perfect & so delicious. Thanks for the recipe.