One of the easiest meals you can prepare is an Oven Roasted Leg of Lamb with baby potatoes.
Can you believe there was a time I didn’t enjoy lamb? It’s true. Until my visit to Ireland few years ago I had no idea that lamb could be that delicious.
Tender and flavorful, without the gaminess I had dreaded that is often thought with lamb. The truth is, lamb has come a long away, especially lamb raised in the United States.
An oven roasted leg of lamb (boneless in this recipe) couldn’t be easier to make and the lamb pan gravy that can be made from the drippings will make a weekend dinner a culinary event.
What ingredients do I need to make an Oven Roasted Leg of Lamb?
Let’s start by gathering the ingredients we need to make my Skillet Chicken Gumbo. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
I used a 4.5 pound boneless leg of lamb for my recipe. You’ll find most boneless legs of lamb will weigh between 4-5 pounds. Adjust the temperature according to the weight of the lamb.
**It’s always best to use an instant-read thermometer to make sure the lamb is cooked to your preference.
Can I roast a bone in leg of lamb?
Yes you can. It just makes slicing the lamb more challenging. But a bone in roast always seems more flavorful to me.
*For a bone-in leg of lamb allow 20-25 per pound for a medium to medium-well roast.
How do I season an Oven Roasted Leg of Lamb?
Old habits die hard, and I like to coat many of the roasts I cook with a grain or dijon mustard before adding the layer of spices and herbs. You can also use olive oil, if you prefer.
After coating the top of the roast with mustard, sprinkle the chopped garlic on top of the mustard. If you like garlic feel free to use more.
I’m, roasting my leg of lamb with potatoes. You can also add additional vegetables if you have a bigger roasting pan. Carrots, onions and parsnips would make a nice addition.
Add the remainder of your seasonings to the top of the leg of lamb. You can season the potatoes at this time as well, either using the lamb seasonings or just sea salt and black pepper.
Roast the lamb in a 350 degree preheated oven for one hour and 45 minutes for a 4.5 pound boneless leg of lamb. This gave me medium temperature roast with just a hint of pink in the meat.
If you have a smaller or larger roast 15 minutes per pound will give you a medium-rare roast, and 20 minutes per pound will make it closer to medium- well.
*It’s always a good idea to use an instant-read meat thermometer to make sure the meat is cooked enough for your liking.
**Allow the roast to rest for 15-20 minutes before slicing. This will let juices flow back into the meat.
While the leg of lamb is resting, make the pan gravy to serve with it.
- Melt two tablespoons of butter in a small saucepan
- Add two tablespoons of all-purpose flour to the butter and cook over medium to low heat for 3-4 minutes to cook off the raw flour taste.
- Add the pan juices to the roux, mixing with a wire whisk. The gravy should be very thick.
- Add one cup of beef stock to the pan and continue to whisk. If the gravy is too thick add more beef stock or water. If the gravy is too thin turn up the heat to high and allow it to reduce for 2-3 minutes.
- Taste and reason the gravy as necessary. Simmer until ready to serve.
Now it’s time to slice the Oven Roasted Leg of Lamb.
The meat was unbelievable tender, and mild flavored. It couldn’t have been any more delicious. The garlic, herbs and cracked black pepper along with the sea salt added so much to the lamb. And the pan gravy was perfectly seasoned and a delicious addition the oven roasted lamb.
More Lamb Recipes You’ll Love!
- Stuffed Rack of Lamb
- Grilled Lamb Chops
- Marinated Grilled Lamb Chops with a mint pesto
- Braised Lamb Shank with a Tomato Chickpea Ragout
Oven Roasted Leg of Lamb and Potatoes
Ingredients
Oven Roasted Leg of Lamb and Potatoes
- 4.5 lb Leg of Lamb (boneless)
- 1 tbsp grain mustard or dijon
- 6 cloves garlic finely minced
- 1 tbsp cracked black pepper
- 1 tbsp sea salt coarse
- 1 tbsp sweet paprika *use smoked paprika if you want a smoky flavor
- 1 tbsp rosemary chopped
- 1 tbsp thyme chopped
- 16-18 Yukon Gold baby potatoes or your choice of potato
- 1 tbsp olive oil
- sea salt and black pepper to taste
Lamb Pan Gravy
- 2 tbsp butter
- 2 tbsp all-purpose flour (gluten-free flour works too)
- pan juices from roasting
- 1 cup beef stock (more if too thick)
Instructions
Oven Roasted Leg of Lamb and Potatoes
- Preheat the oven to 350 degrees
- Toss the potatoes with olive oil, sea salt and black pepper
- Rinse and pat dry the leg of lamb.
- Score the fat side with a sharp knife in a criss-cross pattern. Place the leg of lamb in the baking dish
- Place the potatoes around the lamb in the baking dish
- Rub the top of the lamb with grain mustard or olive oil
- Sprinkle the minced garlic over the mustard trying to spread it out evenly.
- Follow with the cracked black pepper, sea salt, paprika, thyme and rosemary. Sprinkling each over the surface of the lamb. Then pat them down into the mustard.It's okay to get some on the potatoes.
- Place the pan in the oven and roast for 1 hour and 45 minutes for a medium leg of lamb. This for a 4.5 lb boneless leg of lamb.
- Remove the lamb from the oven. My thermometer read 150 degrees which gave me a medium-cooked leg of lamb. For medium-rare, remove the lamb at 140 degrees. For well-done remove the lamb at 160 degrees.These are estimates.
- Allow the roasted lamb to rest for 15-20 minutes before slicing to allow the juices to settle back into the meat.
Lamb Pan Gravy
- Melt butter in a small saucepan
- Add flour to the butter and cook over medium to low heat for 3-4 minutes to cook off the raw flour taste.
- Add pan juices to the roux, mixing with a wire whisk. The gravy shiould be very thick.
- Add beef stock to the pan and continue to whisk. If the gravy is too thick add more beef stock or water. If the gravy is too thin turn up the heat to high and allow it to reduce for 2-3 minutes.
- Taste and reason the gravy as necessary.
- Serve and enjoy!
Nutrition
Aleta
Whoa, this looks absolutely delicious! Love all those herbs and potatoes, plus the gravy… yummmmmm!!!
kushigalu
Never roasted lamb before. Thanks for all the tips. Sounds so delicious and flavorful. Pinned to make this soon.
Jenny
Beautiful recipe, as usual, Chef! It is similar to the Greek way of making a leg of lamb, but the gravy is different. Greek Easter is coming up, and I am going with your recipe for Easter Sunday! Thanks so much!
Loreto and Nicoletta
This is one beautiful meal. Love the whole potatoes so crispy on the surface and just luscious inside. Now lets talk about your lamb. I am having this sensation of the lamb just melting on my tongue. Incredible, so glad you found your love of lamb in Ireland! Well done!❤😋😍🥰👌👍
Raquel
Thank you for all the tips as I have never roasted lamb before. Delicious with the gravy too!
Kathryn
This makes such an incredible meal! So easy and satisfying when you want a comforting meal. The lamb and potatoes are so tender and delicious together!
Tammy
Wow wow wow this looks incredible, Dennis! Perfect recipe to make for Greek Easter..so flavorful!
Colleen
We love a roast lamb but never think to make one. Now I have weekend plans and a great step x step recipe. Thank you!
Swathi
Oven roasted lamb leg looks perfect Love this kind of meal during weeknights.
Luke Ratford
Superb, you can’t beat a good leg of lamb and this was fantastic 🙂
Sharon
This lamb dinner reminds me of Sundays at my grandmother’s house as a kid. I love the pan gravy with it.
Addison
This is true comfort food! So hearty and flavorful.
Kim Guzman
Such a delicious looking recipe, perfect for a holiday. Can’t wait to try it.
Sue
This looks very straightforward for a delicious meal! This will make a great special occasion meal!
Kristina Tipps
My family loved this recipe. I used the Smokey paprika and it was delicious!
Alexandra
This made for the most delicious and comforting dinner.
Marcellina
This is making me so hungry! I don’t cook a lot of lamb but this makes me want to change that. Delicious flavors and easy enough for everyone to try. Thanks for sharing, Chef Dennis!
Freya
Delicious! This was the perfect recipe for Easter!
Bri
Love this!