This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!
I know, it seems incredibly daunting but it’s so much easier than you think. It’s fool-proof and fuss-free. And you don’t even need a long drawn-out ingredient list.
Nope, the ingredient list is super simple here – all you need is garlic, olive oil, fresh herbs, Dijon, salt and pepper.
Now I left the shank on for it’s dramatic presentation but you can easily purchase one with the shank removed – there’s no advantage here except for the aesthetic eye for serving.
Marinating is also not needed here – you’ll see that the simple garlic mixture of this recipe will bring in so much flavor. And it’s sure to be a crowd-please for your Easter holiday or your next dinner party. It also pairs perfectly with these mini hasselback potatoes!
Roasted Leg of Lamb
- 1 (5 pound) bone-in leg of lamb, trimmed
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
- Using paper towels, pat lamb dry. Using a sharp knife, score the top side of the lamb by making shallow cuts in a diamond pattern.
- In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
- Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
- 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. Let rest 15 minutes before slicing.
- Serve immediately with mini hasselback potatoes.
How to Cook a Leg of Lamb | Jamie Oliver
FAQ
How do you cook lamb so it’s not dry?
How do you keep cooked lamb moist?
Does lamb get more tender the longer you cook it?
Why is my roast lamb dry?
How do you season a boneless lamb roast?
Pat the room-temperature boneless leg of lamb roast dry with paper towels or napkins. Using your hands, rub the outside of the lamb roast with olive oil or with the Herb Seasoning Rub (see above Herb Seasoning Rub). Do NOT salt the outside of your lamb roast, as salt draws out moisture from the meat while cooking.
How do you Slow Roast a boneless leg of lamb?
Here’s how to slow roast this boneless leg of lamb: Prep lamb. Once you have marinated the lamb, remove it from the marinade and place on an oven-proof wire rack in a roasting pan. Let sit at room temperature for 1 hour. Preheat oven. Preheat oven to 300 degrees – use the “roast” setting if you have it on your oven. Dry and season lamb.
What temperature should a lamb roast be cooked at?
The USDA recommends cooking roasts to 145 degrees F. Avoid cooking your lamb beyond this temperature as the meat can become dried out and tough. Once your roast is within 10 degrees F (5 degrees C) of its ideal cooked temperature, remove from the oven, place a foil tent loosely over it, and let rest for 15-20 minutes.
How do you store leftover roasted lamb?
STORE: If you have leftover lamb, store it in an airtight container or wrap it tightly with plastic wrap. Refrigerate within 2 hours of cooking. Consume the leftover roasted leg of lamb within 3-4 days for optimal quality. REHEAT: Preheat the Oven: To maintain the roast’s crispiness, preheat your oven to around 325°F (163°C).