
Leg of Lamb Roast Recipe

Leg of Lamb Roast
Serves 8-12
A savory roasted leg of lamb is an impressive entree that's actually really easy to prepare. Our method offers two options for flavorful rubs to enhance the tender meat. Leftovers make a delicious sandwich on baguette with fresh salad greens.
Ingredients:
- 1 (4-6 lb) boneless leg of lamb
- 3 cloves garlic, peeled and cut into slivers
- Small red potatoes, optional
- Classic Dijon Mustard Rub:
- 1/4 cup Metropolitan Market Extra Virgin Olive Oil
- 1/4 cup Dijon mustard
- 2 Tbsp chopped fresh rosemary
- 1 tsp salt
- Pepper, to taste
- Rosemary, Lavender and Lemon Rub:
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
- 1 Tbsp dried culinary lavender
- 1 tsp lemon zest
- 1 tsp salt
- Garnish (optional):
- sprigs of fresh rosemary
Directions:
- Preheat oven to 425°F.
- Mix rub ingredients in small bowl and set aside.
- Place the leg of lamb in a shallow roasting pan. With the tip of a paring knife, make small incisions in the skin of the lamb. Insert garlic slivers in the slits.
- Rub the mixture all over the leg of lamb. (Please note: Steps 2 and 3 can be done the night before. Cover the lamb and refrigerate until ready to roast.)
- If desired, add small red potatoes to pan around lamb.
- Roast lamb for 45-55 minutes or until an instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare; for medium, continue cooking for an additional 5-10 minutes until temperature reaches 140°F. Remove from oven and cover with foil; let rest for 20 minutes.
- To serve, carve lamb into thin slices. Arrange on a warm platter with cooked potatoes. Drizzle with pan juices. Garnish with fresh rosemary sprigs.
- Cook’s Tip:
- Out of a concern for safety, the USDA recommends cooking whole cuts of lamb to an internal temperature of 145°F. Nutrition Info
Nutrition:
Amount Per Serving (based on 12 servings)Calories: 220
Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 95 mg
Sodium: 290 mg
Carbohydrates: 0 g
Fiber: 0 g
Sugar: 0 g
Protein: 31 g
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Ratings and Reviews
“I made this with the new potatoes and it was good. served it with salad and that was all. ”