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Herb Roasted Leg of Lamb

By Paula |

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Herb Roasted Leg of Lamb

Herb Roasted Leg of Lamb.

I’m a fan of lamb. I’m not sure why it’s not more wildly popular than it is because it’s sensationally succulent. It also happens to be a staple at my table on Easter. Which ehem, is right around the corner. No need to panic. We’re going to be sharing all kinds of easy and elegant options to help you create an effortless Easter table.

Starting with this boneless herb roasted leg of lamb. It’s as simple as applying a rub and putting it into the oven until it reaches your desired level of done ness. For me, that’s rare (135 degrees) or medium (145 degrees). Use a digital thermometer to monitor internal temps.

Herb Roasted Leg of Lamb
A little butter, fresh rosemary (you can use dried in a pinch), garlic, salt and pepper, mixed together will create our rub. We’ll smear that herbaliciousness all over a trimmed and tied boneless leg of lamb. Transfer it to a roaster pan and let it sit and take the chill off prior to placing in the oven. We’re using this gorgeous 5 1/4 quart Le Creuset Signature Roaster. It’s not only going to be our cooking vessel, it’s going to be the serving vessel as well.

If that wasn’t awesome enough. It will also hold the potatoes so it’s a 2 for 1 cooking sensation. Le Creuset is generously providing ONE of these beauties to a lucky bell’alimento reader. Enter using the Rafflecopter widget below.

Herb Roasted Leg of Lamb
GIVEAWAY:
1 – 5 1/4 Le Creuset Signature Roaster. ERV $235
“The even heat distribution of this versatile enameled cast iron roaster makes it ideal for oven-roasted chicken breasts, homemade lasagna, casseroles and side dishes. Taking a cue from our iconic French ovens, we’ve added our signature loop handles for easier lifting when wearing oven mitts.

Features:

  • Low-profile design is optimized for oven roasting. Even heat distribution and superior heat retention.
  • Durable, nonreactive sand-colored interior enamel. Colorful, long-lasting exterior enamel resists chipping and cracking.”

a Rafflecopter giveaway

Stay tuned for a GYRO recipe which will be perfect to make with any leftover lamb!

Disclaimer: I was provided with product. The contest is sponsored by Le Creuset. Opinions are my own. Always have been. Always will be.

Slightly adapted from Ina Garten.

Yield: 6-8

Herb Roasted Leg of Lamb

Herb Roasted Leg of Lamb in white baking dish surrounded by potatoes.

Herb Roasted Leg of Lamb

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 5-6 pound leg of lamb
  • 12 cloves garlic - divided
  • 1 tablespoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 3 sprigs of fresh rosemary - minced
  • 4 pounds new potatoes
  • 2 tablespoons olive oil

Instructions

  1. Bring leg of lamb out 30 minutes prior to starting recipe. Place into roasting pan. Set aside.
  2. Into food processor add: half garlic, salt, pepper, butter, rosemary. Pulse until well combined.
  3. Rub mixture over all sides of lamb. Set aside.
  4. Preheat oven to 450 degrees.
  5. In a bowl large enough to accommodate potatoes. Toss potatoes with olive oil, remaining cloves of garlic. Season with salt. Transfer to roasting pan, circling lamb.
  6. Cook lamb until internal temperature reaches 135 degrees for rare or 145 degrees for medium. Approximately 1 - 1/5 hours.
  7. Allow lamb to sit for approximately 15 minutes prior to slicing. Carefully remove netting prior to slicing and discard.

Notes

Use a digital thermometer to be assured meat is at correct temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
© Paula Jones
Category: Lamb

Comments

  1. Rachel says

    I LOVE lamb. But I’m glad it’s not more popular, considering that it is the absolute least sustainable food that one can eat {http://www.ewg.org/meateatersguide/a-meat-eaters-guide-to-climate-change-health-what-you-eat-matters/climate-and-environmental-impacts/} I love it so much though that I can’t completely cut it out of my diet. Instead, I try to buy lamb only occasionally, as a special treat, and only from butchers that have sustainably sourced it so that I can feel better about my choices. That said, this recipe you’ve posted looks so good that I would make that in my Le Creuset roaster were I to win one 🙂

  3. Sandy H says

    I would make a roast with potatoes, onions, and carrots. I would bring the whole dish to the table to serve.

  5. Nancy Loring says

    My first meal would be an herb roasted whole chicken with carrots and potatoes.

  6. Leslie says

    Lately I’ve been hungry for scalloped potatoes. If I am lucky and win your generous giveaway, that might be first.

  14. Mahdi Martin says

    I would love to make a big pot roast/stew type of dish. My husband is really good at pot roast, so he would help me, naturally.

  17. Angie says

    I’m the only one in the family that loves lamb, well hopefully my daughter will! This lamb looks so pretty! And that roaster is a beauty!

  20. Susan Grupe says

    That lamb looks beautiful and I’m sure it helps to roast it in a Le Creuset roaster. That’s a beauty, as well!

  22. Lisa Varner says

    My husband and I love a good roasted chicken, so that’s what I’d make.

  23. Vicki says

    Are you kidding? How could I roast anything else first after seeing that delicious looking leg of lamb?! That would certainly be my first!!!

  24. MaryB says

    Oh, my gosh. I would roast lamb! We’ve been craving it and how serendipitous that you posted this delicious looking recipe.

  25. Annette says

    The first thing I’d make in the roaster is a beef roast with veggies.

  26. Lynda M. says

    What beautiful photos Paula! I would make a roast chicken with root vegetables in this fabulous roasting pan!

  27. Gail says

    I would make a Leg of Lamb which i just made last Sunday – with the leftovers – i did Gyros and then Sheppard’s Pie. Thanks for the giveaway.

  43. Hanna R says

    Oh wow, your dish looks amazing!! I’m not sure exactly what I would make first, but it would have a lot of garlic in it- been craving a strong garlicky meal lately 🙂

  44. Renee - Kudos Kitchen says

    I go crazy for lamb. I try and make a lamb roast every few months and then make homemade gyros with the leftovers (if there are any). Your roast looks wonderful!

  51. Chrissy says

    I would make our traditional garlic beef roast with carrots and potatoes!

  52. Starla says

    Goodness that looks so delicious and love those mixed new potatoes! What a dreamy dish! I think I would make a beef rib roast with mixed vegetables and shallots!

  55. Joanna says

    I would try to roast a lamb. I also love it but have never made it before!

  56. Ashlyn @ Belle of the Kitchen says

    We love lamb, but I have to admit that I have never made it myself! Your recipe looks fabulous though, and not intimidating at all, which is why I’ve never attempted to make it! And I would love one of those roaster pans! I’d definitely make a roast chicken in it; my go-to!

  58. Gina M says

    I would love to roast a honey ham in this beautiful dish first!

    Thanks for the chance to win!
    wildorchid985 at gmail dot com

  63. Brenda Haines says

    First, I would make a pork loin medallion roast. With Sweet onions and apples.

  74. Casey H. says

    I’d probably make Molly Yeh’scones new Paprikash Hot Dish bc it’s already on my to-make list!

  77. Chely frantzen says

    I would make roasted carnitas! For delicious taco Sunday brunch

  80. Samantha says

    I’ve been eyeing the Leg of Lambs at Costco lately, I would certainly make this for Easter or just for a Sunday Brunch for our family, it looks so delicious. I grew up in Australia and we always had a roast Lamb or roast Chicken on a Sunday with our whole family.

  82. Evangeline B says

    I’ll be making pot roast with it with lots of vegetables. It’s a family favorite.

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