Absolutely delicious!! Lessons learned: Id put the roasting pan with the veggies in for about 30-40 minutes before adding the lamb next time. Covered, not covered? Always turns out damm delicious ! Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. It was delicious!!!! Please read my disclosure policy. The bake time, the ingredients, all was just perfect. Easter Dinner was a huge success with this recipe! How can I wait to try it!! My 11 year old son made this and it was great! The perfect amount of herbs and spices. Absolutely delicious. Highly recommend!! Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke. In fact, I just made last night for a kids Passover Seder dinner so it is fresh on the mind. The recipe sounds delicious. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. As it rests, it will continue to cook. I will be making this for the first time tonight for 6 guests, plus myself and partner. Just perfect!! This recipe was amazing, I made a couple of slight modifications by adding smoked paprika, lime basil, and fresh mint leaves to the rub. Heat a tablespoon of olive oil in a large cast iron grill pan over medium-high heat for about 2 minutes, until screaming hot and shimmering. Will continue making this recipe as is. Hence the term soup bones. Delicious dish that my son and I made together and great to make on a Sunday to have meals during the week. I thought I had bone in, wrong! Is whole grain mustard used in this recipe or dijon mustard paste? I also cut slits in the fat and inserted rosemary sprigs. Step 2 - Strain. Im a HUGE lover of a Mediterranean type lamb. Roasted fingerling potatoes along side. The only downside was the meat attached to the bone was a little undercooked but we werent fazed by it. Thanks for another awesome recipe! TY, Question, I have a boneless leg of lamb. Add 4 Tbsp olive oil, then sear lamb on all sides, about 12 minutes total. Its a recipe, you can omit whatever you want. And you dont even need a long drawn-out ingredient list. Using paper towels, pat lamb dry. We did!! The whole family loved it. Cant wait to try it! Our lamb came out Perfect! Fabulous I used it for an 8 lb LOL bone-in. Cover the plate with plastic wrap pierced with small holes or a piece of damp paper towel. I am going to cook it for dinner tomorrow! For marinade, combine balsamic vinegar, oil, mustard, sugar, basil, minced garlic, salt, and pepper in a small bowl. I just want to remind everyone that when you check the internal temperature, please check a few areas. The recipe hits the mark! But I dont see lemons in the ingredients or where you put them in in the video. The aroma from the oven as it roasted was super awesome!! Thank you so much for sharing this recipe. This was a hit with family and friends. Timing was perfect. my family now thinks im an awesome chef and wants me to make another next week. The lamb was from Australia, per package info. Excellent results. I winged it without a recipe. Super duper roasted leg of lamb. Place the lamb, fat side up, over the vegetables. If youre the same way then my Smothered Pork Chops or my Kofta Kebabs are a must-try! I prepped it exactly per the recipe, but then my husband put it on the kamado grill, indirect heat, at 350. Tender and moist to perfection. It was a hit! Combine all three with the olive oil, Dijon mustard and salt and pepper. Sear for 2 minutes, until browned on the bottom, then flip and sear for 2 more minutes until browned on the other side. For a lean piece of meat, cook at 450 degrees F (230 degrees C) for the first 15 minutes, then turn the temperature down to 350 degrees F (175 degrees C) to continue roasting the meat will take about 25 minutes per pound to reach medium rare. Hi!! Great taste and timing was pretty spot on. Thanks for sharing your recipe and knowledge! My family and I have implemented lamb into our diet because we are so tired of the usual chicken and I have to say this is the most simplest amazing recipe hands down ! Remove the lamb from the oven when it has reached 135F internal temperature for medium rare (or 150F for medium). Let cool, refrigerate, then skim off the fat. Excellent recipe. Just what I can was looking for. First, rub olive oil and a few tablespoons of lemon juice all over the lamb. Maybe just olive oil? Oooo I see now that it says 1 tbsp of salt. It was amazing! Would i use the same amount of dry herb instead of the fresh ones or would it be a different amount? I did not cover with foil and I used ground thyme and horseradish mustard. Made for a wonderful roast. Outstanding! A star rating of 5 out of 5. I am making it again this year. Pairs great with a red wine, some green beans and corn kernels. Leg of lamb is an extremely tender piece of meat and can be cooked in a myriad of ways from over an open fire to being roasted in the oven. The juices left to make the gravy its to beautiful to mix it with flourIve just used the blender, And smells ridiculously good everywhere in the house! I just used half the amount. Definitely a KEEPER! The recipe did NOT require a dozen ingredients that I will never use again, the instructions were easy to follow, and it worked. (Hes usually not a lamb fan) Im definitely going to make this again! Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly! Let it rest for about an hour tented with foil. To garlic mixture, thinking to add a bit of sage and small bit of tarragon. It still came out amazing, though. With the tip of a knife, cut 1-inch-wide pockets into the lamb at 3-inch intervals; insert a slice of garlic into each of the pockets. It was amazing. You could for sure do veggies if youd like. Ive made it multiple times, no need to change any of it. Damn delicious indeed! I will for sure use this recipe from now on. I have never left a review before but I just had to today. I will be making this again in the near future. Prepared an 8.9 lb leg and cooked for 2hrs. Excellent receipe. bone adds to flavour, as with any meat. TIA. This was easy and absolutely delicious!! My family hates the taste. Keep them coming! Thanks for sharing, Michele! Followed your recipe + instructions word-for-word and turned out a perfectly cooked and absolutely delicious roasted leg of lamb. I decided to try your recipe to roast my 5 1/2 # leg of lamb bone in. Prepare the seasoning. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours. Thank you for your post. How long do you think itll take to cook? I have always had great success with lamb even the first time . Great recipe, thank you. Hi I just want to know if I should cover it with foil while roasting or just leave it without any covering. Look no further if you are cooking lamb for the first time. From there, followed as instructed and it was great! TRY IT! We made this fabulous recipe leg of lamb today. Thank you for this amazing recipe. If you put the roast in with the fat side up plus the coating in the recipe, it shouldnt dry out. Even those that typically arent crazy about lamb said they were surprised that they like it. Thank you! I have never really been a fan of lamb but WOW, what a sad world I have been living in without it. Excellent recipe!!!!!! Hi. Also, mine did require a little more cooking time (about 15 minutes) to reach the recommended temp (it was almost 6 lbs). (3) Classy and so cute. Can you put both the lamb and potatoes in together? Cover and marinate the lamb in the refrigerator overnight or for at least 12 hours and all the way up to 48 hours. For a first timer at attempting NZ lamb leg, I am stoked! I will use this recipe again. Definitely I recommend this recipe. Ive only ever had ground lamb before and havent been a huge fan. My family loved it! Serve the sliced lamb along with the potatoes. I decided to serve it with the potatoes, steamed Swiss chard and a tiny dollop of horseradish or Dijon too. The recipe for potatoes that you shared link to, gave the 425 temperature My favourite recipe. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight. We are a team of 4 hard-working women to provide these professionally-tested recipes for all of our awesome home cooks out there. Preheat the oven to 425 degrees Fahrenheit. I loved this recipe, so simple to make yet so damn delicious. This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. Fingers crossed. Why do you not put the potatoes in with the Lamb at the same time to roast? I used a smaller boneless lamb leg which cut down the cooking time a lot. can also be made with roast of pork. Loved the recipe with the rub but I still recommend putting slits in the meat and stuffing it with slivers of garlic for that awesome taste throughout. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours. I just added potatoes around the roast and cooked together. I end up with it dried out or underdone. I have cooked lamb every way imaginable and have never gotten such consistently excellent results. Easiest leg of lamb ever, came out fantastic! Thank you! I just made this for mothers day today, and Lord have mercythis was the most amazing leg of lamb Ive ever eaten. This recipe has changed my holiday cooking from now on! I followed your recipe except I used my Dutch Oven. Make sure the roast and the vegetables don't go over your max fill line. It was my first time making lamb & it was so good! I changed a few things around because I didnt have the exact ingredients. I registered at about 142 and there was still some pink, but it was really juicy. I made this today for Easter. 2) score just the fat or into the meat a bit? All these comments are so helpful! I prepared this awesome recipe down here Brazil. The vegetables can all be cut and prepped in advance as well! Always delicious! Cheers and enjoy. Mix well. For the first 15 minutes I put it on 450 then reduced to 350 for remainder of cooking. My three year old wanted it every day after and asked for three decent sized helpings during dinner. Ive prepared more family meals than I can count. The best leg of lamb Ive ever had to be honest. I have made twice and will make it again and again! You see, I have been eating beef for 55 years, and I still love it, yet I needed a change. Easiest Easter dinner! Will definitely be cooking this again! Cover and cook on low for 8 to 10 hours. We made it last night and it was delicious! I roasted it for 2 hours as it still had a little blood after an hour and half. I made this a few years ago with rave reviews. Thank you. This was just deliciousand so easy. Once last weekend for my immediate familys dinner with the hasselback potatoes you recommended and once again today for my 93 year old mom and her 94 year old sister who were requesting leg of lamb for Christmas dinner. Just wanted to tell you this week will be my second time that I will be using the Roasted Leg of Lamb recipe. Rub lamb with oil and sprinkle with ras el hanout mixture. Id like to make this w the hasselback potatoes tonight. OKAY. Hi, thanks for sharing your recipe. Cooked this for the Christmas dinner the other day and it was absolutely delicious!!! Im passing this one along to my family! Hi, what temperature did you set your sous vide and how long did you let it broil without over cooking it ? 300ml lamb, beef or chicken stock. To make the hummus, place all the ingredients in a food processor and process until smooth. I want to make the roast with the mini hasselback potatoes, but the recipes call for two different oven temperatures. Ooh, that looks delicious! Yes, they were both cooked at the same time in a double oven but you can still cook multiple dishes in one oven! Nope, the ingredient list is super simple here all you need is garlic, olive oil, fresh herbs, Dijon, salt and pepper. Loved that this was so simple yet so good. Wrap in plastic and keep up to 2 days prior to cooking. It says 425 F when you read the recipe for the recommended hasselback potatoes. Thanks! The potatoes wont crisp up at all while theyre sharing the oven with meat (too much moisture). The dijon really makes it. Jay. Still wonderful. Even though it was late (after 10 pm) I found myself stealing little slivers. Maybe uncover the last half hour! Cover and cook on LOW for 8 hours or HIGH for 4-5. Its easy to follow it although it isnt easy to find Kosher salt, but in a recently travel to Israel my girlfriend brought some. But she loved it!!!! Required fields are marked *. Im not hesitant about leg of lamb anymore and will be having it often. It always turns out finger licking good. I screwed up and put 3 tablespoons of the honey mustard in it just fell out of the jar. Ive made this twice now and family love it. The description is on point. To make the rub or seasoning, in a food processor, combine the rub ingredients. Ive also put 1-2 cups of beef stock or water in the bottom of the pan, with the roast on a rack so that it doesnt just sit in the liquid. Lamb was juicy and delicious. I prepared it as you instruct here (I think I was a bit heavier-handed with the oillikely 2+ T and went with a bit more on the herbs) and it was without a doubt the very BEST meat-eating I have ever experienced in my life! It was absolutely delicious and so very easy. Thanks for the recipes, it is one of the best lamb leg recipes I ever had! Question, I want to know if I can roast it a day before and if so how Id reheat it the next day ? Excellent! It appeals to me. Its fool-proof and fuss-free. Im sure your recipe is good, but this sites has so many pervasive, irritating pop up adds, that are driving me to other recipe sites. I have a roasting pan big enough to do both. I forgot to add the dijon, I had no rosemary, and I added zero salt. But this was fantastic! Thanks, Great little recipe for a tasty roast lamb, that lived up to the websites name. Thank you for another great recipe. I also added some balsamic vinegar to the rub mix and I let the roast be marinated overnight. My lamb is boneless and is six pounds. Is enough juice to make gravy ?? I grow thyme in my garden, so it was easy. Thank you for sharing it! Ive made this recipe and it was amazing. Im making this for Christmas and its my first time making a lamb roast. Can I omit the rosemary? I tried your recipe, it was delicious. The house smelled so good there were no leftovers, but plenty of post-dinner naps from the food coma! Season lamb liberally with salt and pepper. My family loved it and Im making it again and again. Followed the recipe except I. used dried thyme and rosemary since I did not have fresh. Here are some helpful tips: Most ovens have a 25-degree variance. I have made this recipe several times and it comes out perfect everything. This is my go-to lamb recipe! . I want to tell the world. Make it work for you , Hey BillyI see Lemons on the plated lamb in the video at the end. Remove the lamb from the oven and let rest for 15 minutes before slicing and serving. My wife and I both found this same recipe and decided to give it a try. Was my first time to make leg of lamb was so easy and beyond delicious!! I find it to be nicely-written and i made it as you suggested; it turned out delicious. Finely grate a raw potato into soup and simmer if a thicker soup is desired . Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. I also put roasted new potatoes in bottom under rack in same pan and cooked same time as lamb. love all your posts. Served it with acorn squash and green beans with onion. Thank you! Thanks! Used dried herbs because its what I had. And its sure to be a crowd-please for your Easter holiday or your next dinner party. I added two ounces (ish) of Spiced Rum and cooked it slow. My kids and significant others gobbled it up! Fabulous results. the French version of leg of lamb is even easier..the French call it weeping leg of lamb Sounds Amazing. you kidding me it was the bomb lovvvvve it sooo much will be making again and again thanks for sharing this recipe. Smoked Pulled Pork Shoulder Recipe (Pork Butt). Fantastic!!!! I am so hooked on the lamb. Lamb is not appreciated enough in the US. Im making it tomorrow for Easter. Im just another viewer here, but Ive made this. Put lamb in a large roasting pan. Girl you were reading my mind! How long should I cook them for? So flavorful! Drizzle olive oil over leg of lamb and swish a bit around with your fingers. !Beautiful wish I could post the picture, So, you DIDNT make the recipe. Awesome, just awesome!!! Thank you for the easy dinner and delicious dinner idea! Simple ingredients. Im going to add this to my rotation. In a food processor or blender, combine worcestershire sauce, apple cider vinegar, sugar, soy sauce, garlic, sun dried tomatoes, mint leaves, parsley, lemon juice, and hot water; pulse to make a chunky sauce. Damn! GL, Hi Chungah My family loved it, it was delicious. I used a lamb roast instead of a bone in leg- I served it with hassleback potatoes. I roasted it for 1 hour 45 minutes .It was pink and perfect. Couldnt be better. This recipe is awesome and simply delicious! Thanks for helping this vegetarian make her first Easter Lamb. I made a leg of lamb for the first time and used this recipe. I needed to print off the recipe again and thought while I am here I should leave a comment for all of those out there that may be a little skeptical. Perfect! Add the lamb chops in a single layer, fat side down. I will bookmark this method and share with our dinner guests who raved! Very simple, I was cooking it for Mothers day and so wanted something special but I usually do beef or pork so I am not confident with cooking lamb and was very unnerved when thats what Mum requested. Now a family favorite. I really recommend it. I have several saved recipes from your site and Ive never been disappointed. Sherri. It was so delicious, especially the flavourful crusty skin. I give it 7 stars out of 5! It took about 15 mins longer than I calculated but it was wonderful and now we are enjoying the leftovers. My family and I decided to start a new Easter tradition today. The only problem we had was it was too dry and overdone, but I had butterflied and seared the lamb before scoring and adding the spices. Your recipe looks easy & interesting. I froze the rest and had it for 3 more meals. Hi Maria. I made it last night!!!!! Followed instruction until step 3 as I had some left over chimichura in the fridge used that as base and added fresh rosemary & thyme to my blend. So I used a heaping teaspoon of each and I used 5 large garlic cloves, i I like garlic. Step 1 - Slow Cook. Damn Tasty!!! I have never made lamb in my life and this first time with this recipe went great. All the veggies melt." Shadi HasanzadeNemati on Instagram: "The Best Braised Lamb Shanks These are juicy, tender and fall off the bone. Im so looking forward to doing this. 1 tablespoon kosher salt 2 teaspoons ground black pepper Instructions Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. A truly easyno, make that IDIOT PROOFrecipe. Oh Wow!! As Im on my own a small leg of around 3/ pounds will be enough. Simple and delicious. I have been cooking lamb in many forms for decades but I usually try to avoid the Leg of Lamb. Made this recipe and it was delicious! My roast came out absolutely perfect! This was the first time Ive ever cooked leg of lamb, and it was amazing!! Place the lamb in a casserole dish with the garlic, rosemary and chicken stock. You can also heat it in the microwave until hot. This is by far the greatest lamb roast I have ever made. Try the following, either alone or in combination: Crushed rosemary Dried thyme Dried sage Minced garlic 4 Place the lamb in a roasting pan. The seasoning was fabulous and so easy. Greatest lamb roast ever. Will a 5lb roast be big enough? Finally boil the bones , add any bits of chopped lamb, chopped vegetables and left over gravy. Had to have another slice as I was preparing to put it in the fridge. YUM!!! No Onions! I did put til foil over the top at the end to lock the juices in too. Can I apply this same recipe to Gamon? Broil again for a few minutes to crisp it up, and done! Have made two of them this week and gotten great raves!!!! Ive never roasted a bone in leg of lamb before and was hesitant. The gravy should be very thick. Thanks for posting! If you havent cooked a leg of lamb before, dont be intimidated. -Kathleen. I only used a tsp. Roast for 45 minutes, or until medium rare, 140 degrees on an instant read thermometer. The lamb should be sprinkled with the cooking juices every 30 minutes to ensure that it remains moist. (Which made me a little skeptical) it was delicious!! Now I left the shank on for its dramatic presentation but you can easily purchase one with the shank removed theres no advantage here except for the aesthetic eye for serving. I usually cook the shanks. Temp was at 119added 10 minutes, temp jumped to 150. Using paper towels, pat lamb dry. Will be making this again in the future.

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