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