Roasted Leg Of Lamb Recipe

Name: Roasted Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-9 lb) leg of lamb, bone-in, trimmed of excess fat; 2 sprigs rosemary, roughly chopped; 4 sprigs thyme, roughly chopped; 1/2 cup coarse sea salt; 4 tablespoons cracked black pepper; 4 tablespoons olive oil; 1 medium carrot, roughly chopped; 1 large onion, roughly chopped; 1 head garlic, halved crosswise; 2 stalks celery, roughly chopped; 1 1/4 cups dry white wine; 2 cups chicken stock, or low-sodium chicken broth; Salt and freshly ground white pepper

Servings: persons

1 (8-9 lb) leg of lamb, bone-in, trimmed of excess fat
2 sprigs rosemary, roughly chopped
4 sprigs thyme, roughly chopped
1/2 cup coarse sea salt
4 tablespoons cracked black pepper
4 tablespoons olive oil
1 medium carrot, roughly chopped
1 large onion, roughly chopped
1 head garlic, halved crosswise
2 stalks celery, roughly chopped
1 1/4 cups dry white wine
2 cups chicken stock, or low-sodium chicken broth
Salt and freshly ground white pepper

1
Place the lamb in a shallow container and sprinkle evenly on all sides with the herbs, coarse sea salt and cracked black pepper; rub to coat. Cover and refrigerate for at least 6 hours and up to 12.
2
Brush off excess herbs and salt from the lamb and let stand at room temperature for one hour. Preheat oven to 285 degrees F and place rack on the bottom shelf. Heat olive oil in a large roasting pan or cast-iron pot over high heat. Add the lamb and sear until browned on all sides, 10 to 15 minutes. Transfer lamb to a platter. Reduce heat to medium and scoop out and discard all but a few tablespoons of fat. Add the carrot, onion, garlic and celery to the pot and cook, stirring for 5 minutes. Add the wine and bring to a simmer, scraping any browned bits stuck to the bottom. Reduce by half, add chicken stock, return to a simmer and place seared lamb in the pan. Transfer to the oven and roast for 8 hours, basting the lamb with the pan juice every 20 minutes. Cover the pan with a lid or aluminum foil midway through, once the lamb is deeply browned.
3
Transfer the lamb to a platter and rest in a warm place for 15 minutes. Meanwhile, carefully drain the pan juices through a fine meshed sieve into a saucepot; discard the solids. Simmer the juices to reduce to saucy consistency, ladling off excess fat that rises to the top; adjust seasoning if necessary. Serve the lamb family style, carving and serving with the pan sauce.

741

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

You need 13 ingredients. The key ingredients include: 1 (8-9 lb) leg of lamb, bone-in, trimmed of excess fat, 2 sprigs rosemary, roughly chopped, 4 sprigs thyme, roughly chopped, 1/2 cup coarse sea salt, and more.

Yes, Roasted Leg Of Lamb 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!

Roasted Leg Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions