American · Dinner
Roast Leg of Lamb
Bone-in leg of lamb rubbed with garlic, rosemary, and thyme, then slow-roasted at high heat then lower heat until the exterior browns and the interior reaches 135°F for medium-rare. Finished with a pan jus made from chicken stock and lemon juice. Served with roasted onion and pan juices.
$7
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
572Calories
45.3gProtein
40.2gFat
6.2gCarbs
2.1gSugar
1.1gFiber
1571mgSodium
204mgChol
16.9gSat Fat
412mgPotassium
25mgCalcium
2.1mgIron
2.2mcgVitamin B12
8.5mgVitamin C
Goes well with
Pomegranate Mint Sparkler
local
Cabernet Sauvignon
international
gluten-free
egg-free
protein-rich
low-carb
dairy-free
Instructions
1
Prep
Pat the lamb dry, pierce the surface, push in sliced garlic, and rub with olive oil, rosemary, thyme, salt, and pepper.
2
Roast
Set lamb on the quartered onion and roast at 400°F for 20 minutes until the surface browns and fat begins to render.
3
Roast
Lower oven to 325°F and roast 45 to 60 minutes until an instant-read thermometer in the thickest part reads 135°F for medium-rare.
4
Deglaze
Set the pan over medium heat, pour in chicken stock and lemon juice, and scrape browned bits loose for 3 minutes until reduced.
5
Rest
Tent the lamb loosely with foil and rest 20 minutes so juices redistribute.
6
Plate
Carve the lamb across the grain into slices, arrange on a warm plate, and spoon strained pan jus over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb leg
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 2 tbsp30ml olive oil
- 11 lemon, juiced
- 2/3 cup160ml low-sodium chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 small onion, quartered
