Roasted Bone-In Leg of Lamb Recipe

Roasted Bone-In Leg of Lamb

Serves 6-8

This simple recipe is all about highlighting the delicious flavor of bone-in lamb. The secret is to season the meat at least 30 minutes before roasting with Metropolitan Market Lamb Rub. Keep the menu easy and serve this elegant entree with a side dish from our Prepared Foods Department, like Two Pea Herb Salad, and a dollop of our Garlic Mint Yogurt Sauce. Want a delicious wine to go with it? Try the Lydian GSM, a Washington-grown, Rhône-Style blend of Grenache, Syrah, Mourvèdre.


  • 1 (5-7 lb) bone-in leg of lamb
  • 1 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 3 - 4 Tbsp Metropolitan Market Lamb Rub


  1. To season lamb, rub olive oil, followed by lamb rub, over entire leg. Let sit at room tem-perature for 30 minutes, or cover and chill for a few hours or overnight.
  2. To roast lamb, preheat oven to 450°F. Place lamb, fat side down, on a rack set over a roasting pan.
  3. Roast lamb for 15 minutes or until browned. Turn lamb over, fat side up. Reduce oven temperature to 350°F. Return lamb to oven and continue to roast for 1 1/4 to 1 1/2 hours or until lamb is done as desired (see Cook’s Tip).
  4. Tent lamb with foil and let rest for 15 minutes before carving. Slice lamb across the grain (perpendicular to the bone) and place on a warm platter.
  5. Serve with Yogurt Mint Sauce and Two Pea Hazelnut Salad, if desired.
  6. Cook’s Tip:
  7. Chefs often remove lamb from the oven when the internal temperature is 130°F (rare) to 135°F (medium-rare to medium); the temperature will continue to rise as the meat rests. For food safe-ty, the USDA recommends cooking lamb to an internal temperature of 145°F.

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