Roast Bone In Leg of Lamb Recipe
This roast bone in leg of lamb is marinated overnight in garlic, fresh rosemary, thyme, and white wine, then oven-roasted until juicy and perfectly pink inside. It takes me about 10 minutes to prep and the oven does the rest.
Ingredients
For the Lamb
- 7-9- pound bone-in leg of lamb
- ¼ cup olive oil
- 10 finely minced cloves of garlic
- leaves of 3 sprigs fresh rosemary
- leaves of 10 sprigs fresh thyme
- ¼ cup white wine
- sea salt and cracked pepper to taste
For the Potatoes
- 1/4 cup olive oil
- 10 yellow potatoes cut into 2” pieces
- ½ peeled and sliced red onion
- sea salt and cracked pepper to taste
Instructions
- Score the lamb in a chessboard-like pattern all over the leg of lamb.
- Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
- 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.
- Preheat the oven to 425°.
- Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
- Remove the lamb and let it rest for 15 minutes before slicing and serving.
- For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
- Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
- Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
- Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
- Serve the sliced lamb along with the potatoes.
Notes
Here's my biggest piece of advice; don't rush the marinade and watch your temperature. If you skip on marinade time, all that flavor just sits on the surface instead of working its way into the meat. And if you overshoot the internal temp, you lose that beautiful pink, tender center that makes a leg of lamb worth cooking in the first place.
Two ways to cook it: I give you two options in this recipe. For a juicy medium with a pink center, pull it at 135°F to 140°F internally. For fall-off-the-bone tender like a smoked pork shoulder, cover in foil and cook at 325°F for 4 to 4.5 hours until it hits 202°F to 205°F internally, then uncover and crank to 375°F for the last 30 minutes to brown the outside
Score on all sides: Do not just score the top. The garlic and herbs need to get into every side of the meat. The deeper the score, the more flavor penetrates
Be generous with salt: This is a 7 pound piece of meat. Season it like one. Under-salting a roast this size is the most common mistake I see.
The rack matters but is not essential: A rack in the roasting pan helps the bottom brown evenly, but if you do not have one, set the lamb directly in the pan. You will not lose much.
Use a meat thermometer: I never guess on a roast this size. I check the thickest part of the meat away from the bone and pull it when it reads 135°F for medium. The temperature will rise another 5 to 10 degrees during the rest.
Marinate up to 48 hours: 12 hours is the minimum, but 48 hours gives you noticeably deeper flavor throughout the meat. If I have the time, I always go longer.
Make-Ahead: This lamb is best served right out of the oven after resting. If dinner is running behind, I keep it warm in the oven at 225°F loosely covered in foil for up to 1 hour. The marinade can be applied up to 48 hours in advance, which actually improves the flavor.
How to Store: I let the lamb cool, then cover and refrigerate for up to 5 days. It freezes well covered for up to 3 months. I thaw it in the refrigerator for 1 day before reheating.
How to Reheat: I place sliced lamb in a pan, add a splash of beef au jus or beef stock to keep it moist, cover, and heat at 350°F for 8 to 12 minutes until warmed through. I avoid the microwave because it can dry out the edges.
Nutrition
Calories: 527kcalCarbohydrates: 39gProtein: 46gFat: 20gSaturated Fat: 5gCholesterol: 128mgSodium: 138mgPotassium: 1499mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 43mgCalcium: 45mgIron: 5mg