Roast Leg of Lamb with Lemony Dill Sauce Recipe

Name: Roast Leg of Lamb with Lemony Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/4 cup minced garlic; 2 tablespoons finely chopped rosemary; 2 tablespoons finely chopped oregano; 1/4 cup finely chopped dill; One 4 3/4-pound semi-boneless leg of lamb, at room temperature (shank end, hip bone removed); Salt; Pepper; 4 carrots, cut into 1-inch pieces; 3 small leeks, halved lengthwise and cut into 1-inch pieces; 2 medium fennel bulbs, halved, cored and cut into 1-inch pieces; 1 onion, cut into 1-inch pieces; 1/4 cup extra-virgin olive oil; 1 cup chicken stock or low-sodium broth; 1/2 cup dry white wine; 3 tablespoons fresh lemon juice; 2 large eggs

Servings: persons

2 tablespoons vegetable oil
1/4 cup minced garlic
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped oregano
1/4 cup finely chopped dill
One 4 3/4-pound semi-boneless leg of lamb, at room temperature (shank end, hip bone removed)
Salt
Pepper
4 carrots, cut into 1-inch pieces
3 small leeks, halved lengthwise and cut into 1-inch pieces
2 medium fennel bulbs, halved, cored and cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1/4 cup extra-virgin olive oil
1 cup chicken stock or low-sodium broth
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 large eggs

1
Preheat the oven to 400.
2
In a medium bowl, mix the vegetable oil with the garlic, rosemary, oregano and 2 tablespoons of the dill.
3
Poke the lamb all over with a small, sharp knife, then season generously with salt and pepper.
4
Rub the garlic-herb mixture all over the lamb and set it on a large rimmed baking sheet.
5
Roast the lamb for about 1 hour and 30 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140.
6
Transfer the lamb to a carving board and let rest for 30 minutes.
7
Meanwhile, on the baking sheet, toss the carrots with the leeks, fennel, onion and olive oil and season with salt and pepper.
8
Spread the vegetables in an even layer.
9
Roast for 30 to 35 minutes, until crisp-tender and browned in spots.
10
Using a slotted spoon, transfer the vegetables to a platter and tent with foil.
11
Scrape any oil and juices from the baking sheet into a small saucepan.
12
Add the stock, wine and 1 tablespoon of the lemon juice and bring to a boil.
13
Simmer over moderate heat until reduced to 1 cup, 5 to 7 minutes.
14
In a medium bowl, beat the eggs with the remaining 2 tablespoons of lemon juice and a pinch of salt.
15
Very gradually whisk in 1/4 cup of the reduced stock, then gradually whisk in the rest.
16
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened, 3 to 5 minutes.
17
Stir in the remaining 2 tablespoons of dill and season the sauce with salt and pepper.
18
Carve the lamb and serve with the vegetables and sauce.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/4 cup minced garlic, 2 tablespoons finely chopped rosemary, 2 tablespoons finely chopped oregano, and more.

Yes, Roast Leg of Lamb with Lemony Dill Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Leg of Lamb with Lemony Dill Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions