A leg of lamb is a very impressive cut of meat. It comes from the back haunches of the animal. You can buy it boneless or bone-in. The average weight of a lamb leg is around 5 to 7 lbs. It is best to buy a medium not too young and not too old lamb otherwise the meat can be quite tough. I recall the first time I tasted leg of lamb with a simple garlic marinade was at a quaint restaurant while I was on a date with my husband (before we got married). The tender meat practically melted in my mouth, while the garlic-infused flavors left me craving more. Experimenting with different ratios of garlic, olive oil, and herbs, I finally crafted a marinade that captured the essence of that memorable meal. And, whenever I serve this garlic-marinated lamb to friends and family, it’s met with rave reviews. The dish has become one of the many favorites at our gatherings, a testament to the power of simple, flavorful cooking and the enduring influence of a single memorable dining experience.
Step-by-step: Leg of lamb with garlic oil marinade
Prep Lamb – Trim excess fat off the lamb and pat dry on all sides.Pro tip – if the lamb is wet the marinade will slide off the meat as soon as it starts cooking. If the meat was frozen ensure that it is thawed at least an hour before marinating. Marinade – In a mortar and pestle (or use a food processor) – crush the garlic, rosemary, and thyme. Add the paprika, coriander powder, olive oil, and lemon juice. Set aside.
Marinate the lamb – Season the lamb with salt and pepper on all sides. Then, brush the marinade on all sides. Leave to marinate for an hour or up to 12 hours in the fridge. Thaw at least an hour or two before roasting.Pro tip – this is a large chunk of meat and not much exposed so make sure to generously season with salt and pepper. Some of it will be absorbed inside the meat. Preheat the oven at 350°F / 180°C / Gas mark 4
Place the leg of lamb in a roasting pan on the roasting rack. If using a thermometer add it in the center in the thickest part of the meat. Roast until you reach the desired temperature of doneness.– Medium rare – between 130 F to 135 F, approximately 20 minutes per pound. Medium – between 135 F to 140 F, approximately 22 to 23 mins per pound and Medium well – between 145 F to 150 F, approximately 25 minutes per pound Well Done is between 155 to 165 F, approximately 30 minutes per pound. When the thermometer reaches your desired temperature, remove the lamb from the oven. Loosely tent it with aluminum foil and let rest for at least 15 minutes before slicing. In the meantime make the gravy. Serve with mashed potatoes or roast potatoes
Frequently asked questions
Creative ways to serve roast leg of lamb
Classic roast with potatoes – Leg of lamb is wonderful served with mashed potatoes, roast potatoes, or a side of salad and veggies. Lamb Tacos: Slice the roast leg of lamb thinly and serve it as a filling for tacos. Warm tortillas, top them with the sliced lamb, and garnish with your choice of toppings. Lamb Sliders: Slice the roast leg of lamb into small pieces and serve them on mini slider buns. Lamb Gyros: Thinly slice the roast leg of lamb and serve it in warm pita bread along with traditional gyro toppings. Lamb Salad: Slice the roast leg of lamb and use it as a protein topping for a hearty salad. Lamb Crostini: Thinly slice the roast leg of lamb and serve it on toasted baguette slices or crostini. Top the lamb with tangy goat cheese, caramelized onions, and a drizzle of balsamic reduction. Lamb Shepherd’s Pie: Shred the roast leg of lamb and use it as the filling for a savory shepherd’s pie.
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