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Leg of Lamb Recipe

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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Marinating Time: 4 hours
Calories:

Equipment

  • Roasting Pan (at least 18 inches) Large enough to hold the leg of lamb and catch all the flavorful drippings.
  • Meat Thermometer Ensures the lamb is cooked to the perfect internal temperature.
  • Mixing Bowl (Large) For combining the marinade ingredients.
  • Whisk Used to blend the marinade smoothly.
  • Basting brush Essential for applying the marinade evenly over the lamb.
  • Sharp knife For trimming any excess fat and scoring the lamb.
  • Cutting board Provides a stable surface for preparing the lamb.
  • Aluminum foil To cover the lamb if it starts to brown too quickly.
  • Oven mitts For safely handling hot baking dishes.

Ingredients

Main Ingredients:

  • 1 Leg of Lamb
  • 1 Cup Red Wine
  • 4 Cloves Minced Garlic
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Rosemary
  • 1 tbsp Thyme
  • 1 tsp Ground Cumin
  • 2 tbsp Dry Jerk Chicken Rub
  • 1/4 cup Olive Oil

Instructions

Prepare the Marinade

  • In a large mixing bowl, combine the red wine, minced garlic, salt, black pepper, chopped rosemary, chopped thyme, ground cumin, dry jerk chicken rub, and olive oil. Whisk together until well blended.

Marinate the Lamb

  • Place the leg of lamb on a cutting board. Using a sharp knife, trim any excess fat and score the surface of the lamb in a crisscross pattern. This allows the marinade to penetrate the meat more effectively. Place the lamb in a large resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for 4-6 hours, or overnight for best results.

Preheat the Oven

  • Preheat your oven to 375°F (190°C). Remove the lamb from the marinade and let it come to room temperature for about 30 minutes before roasting.

Roast the Lamb

  • Place the marinated leg of lamb on a rack in the roasting pan. Insert a meat thermometer into the thickest part of the lamb, avoiding the bone. Roast the lamb in the preheated oven for about 1.5-2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Baste occasionally with the pan drippings.

Rest the Lamb

  • Once the lamb reaches the desired internal temperature, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender roast.

Tips

 
Side Dishes to Serve with Leg of Lamb
  1. Roasted Root Vegetables: A medley of carrots, parsnips, and potatoes roasted with olive oil, salt, pepper, and rosemary.
  2. Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic and butter.
  3. Green Beans Almondine: Fresh green beans sautéed with sliced almonds, garlic, and a squeeze of lemon juice.
 
Alternative Ingredients for a New Twist
  1. Balsamic Vinegar: Substitute red wine with balsamic vinegar for a tangy, slightly sweet flavor that pairs beautifully with lamb.
  2. Fresh Mint: Add chopped fresh mint to the marinade for a refreshing, aromatic note that complements the richness of the lamb.
Lemon Zest: Add grated lemon zest to the marinade for a bright, citrusy flavor that enhances the overall taste of the dish.