Description
A flavorful and hearty roasted boneless leg of lamb infused with fresh herbs, garlic, and lemon, served alongside perfectly roasted vegetables including potatoes, leeks, and carrots. This classic dish is ideal for family dinners and special occasions, offering tender meat with a crispy golden exterior and savory, aromatic vegetables.
Ingredients
Scale
Lamb Marinade
- 1 boneless leg of lamb (4.5 lbs)
- 2 Tbsp olive oil
- 1 Tbsp freshly squeezed lemon juice
- Zest from one lemon
- 8 garlic cloves, finely chopped or pressed
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp chopped fresh thyme
- Salt and pepper to taste
Vegetables
- 2 large russet potatoes, washed, peeled, and cut into thick rounds
- 1 leek stalk, washed well and cut into thick rounds
- 1 lb baby carrots (or regular carrots cut into thick rounds)
Instructions
- Prepare the Marinade: In a small bowl, combine olive oil, freshly squeezed lemon juice, lemon zest, finely chopped garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well to create a fragrant herb marinade.
- Marinate the Lamb: Pat the boneless leg of lamb dry with paper towels. Rub the marinade evenly all over the lamb, making sure to coat it well. For best results, cover the lamb and let it marinate in the refrigerator for at least 1 hour, or up to overnight to develop flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 375°F (190°C) to ensure even roasting.
- Prepare the Vegetables: Arrange the sliced potatoes, leek rounds, and baby carrots in a large roasting pan. Drizzle with a little olive oil and season lightly with salt and pepper. Toss to coat evenly.
- Roast the Lamb and Vegetables: Place the marinated leg of lamb on top of the vegetables in the roasting pan. Insert a meat thermometer into the thickest part of the lamb. Roast in the preheated oven for about 90 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare, or adjust cooking time for preferred doneness.
- Rest the Meat: Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes to allow the juices to redistribute, ensuring tender and juicy meat.
- Serve: Slice the rested leg of lamb against the grain and serve it alongside the roasted vegetables. Spoon some of the pan juices over the meat and vegetables for added flavor.
Notes
- For more tender lamb, marinate overnight in the refrigerator.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- Vegetables can be varied based on preference; parsnips or Brussels sprouts also work well.
- Allow the lamb to rest after roasting to keep it juicy and flavorful.
- Letting the meat come to room temperature before roasting ensures even cooking.
Nutrition
- Serving Size: 1/8 of recipe (approximately 8 oz lamb with vegetables)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
