Roast Bone-In Leg of Lamb

Roast Bone-In Leg of Lamb

 

Leg of lamb is a great entree choice for holiday entertaining, and makes an impressive statement on your dinner table. Yet many cooks stress about overcooking this cut of meat and serving a dry, tough main course. If you find the prospect of preparing & cooking a whole leg of lamb intimidating, this post is for you! You can set those worries aside by following this no-fail roast recipe for an optimal result! 

First, we’ve simplified the prep process for you by netting our bone-in leg of lamb so it’s oven ready when you’re ready to cook it. Next, use the easy, flavorful herb-mustard rub mixture below to infuse the lamb with just the right amount of seasoning for enhanced flavor. Then follow the simple instructions for oven roasting your lamb to medium-rare perfection every time! 

Got leftovers? Try making Greek-inspired sliced lamb gyros or shawarma wraps. You can also cube leftover meat and add to pasta or salad for another reimagined entree. 

Roast Stemple Creek Bone-In Leg of Lamb (serves 6-8)

Ingredients:

  • (1) 3.5-4 pound Bone-in Leg of Lamb
  • 4 cloves minced garlic
  • 1 Tablespoon fresh rosemary, minced
  • 1 Tablespoon fresh thyme leaves, chopped
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon sea salt
  • 2 teaspoons fresh ground black pepper
  • 1 Tablespoon olive oil

Grass Fed Leg of Lamb Roast Raw

Directions:

  1. Preheat oven to 350F. Line a roasting pan with foil.
  2. Pat lamb dry with paper towels. Use a sharp knife to score the top of the lamb (fat side up) with 1/4” deep cuts.
  3. Combine next 7 ingredients in a small bowl and mix to form a paste.
  4. Spread herb-garlic mixture evening over the top and side surfaces of the roast, rubbing into the cuts. Refrigerate at least one hour.
  5. Place roast in the prepared pan on the center oven rack and insert a meat thermometer. Roast to an internal temperature of 125 degrees F (approximately 90-105 minutes but check frequently after 1 hour). 
  6. Remove from oven and allow roast to rest covered lightly with foil for at least 15 minutes before slicing. This method yields a perfectly cooked medium-rare roast. 

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