• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mirlandra's Kitchen

Real Dinner Solutions

  • Recipes
    • 30 Minute Dinners
    • Appetizers
    • Asian
    • BBQ and Grilling
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Cake & Cupcakes
    • Candy Making
    • Canning and Dehydrating
    • Casserole
    • Chicken and Turkey
    • Condiments
    • Cookies & Bars
    • Crock Pot
    • Desserts
    • Dinner Tonight
    • Drinks
    • Fruit Desserts
    • Gluten Free
    • Ice Cream & Frozen Desserts
    • Instant Pot
    • Jam and Fruit Butter
    • Korean
    • Low-carb
    • Lunchbox Perfect
    • Main Dish
    • Mexican
    • One Pot
    • Pasta
    • Pie, Cobbler and Crisp
    • Pork
    • Potatoes and Rice
    • Salad
    • Seafood
    • Side Dish
    • Soup
    • Vegetarian
    • Veggies
  • Holidays
    • 4th of July Recipes
    • Christmas Recipes
    • Cinco De Mayo
    • Easter Recipes
    • Father’s Day Recipes
    • Game Day
    • Halloween Recipes
    • Mother’s Day Recipes
    • New Year’s Eve
    • St. Patrick’s Day Recipes
    • Thanksgiving Recipes
    • Thanksgiving Sides
    • Valentine’s Day Recipes
  • Shop
  • Kitchen Resources
  • Mirlandra
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Holidays
  • Shop
  • Kitchen Resources
  • Mirlandra
  • Contact
×

Easy Roasted Leg of Lamb

March 14, 2017 by Mirlandra Leave a Comment

Jump to Recipe

Tender roasted Leg of Lamb is a classic for Easter and other holidays.  My simple recipe makes a perfect roast every time. 

A roasted leg of lamb with lovely brown crust is cut into slices on a cutting board. Behind you see a dish of roasted new potatoes.

Lamb has a bad reputation in America which is sadly undeserved.  Good lamb makes an excellent dinner but you need to cook it right.  Lamb is best cooked medium-rare to medium.  Anything less is not enough – anything more is a travesty.

Cook it just right and a good leg of lamb will reward you with a tender, juicy dinner and a stunning holiday meal.

You can buy a boneless leg or a leg with the bone in.  Both cook up well but most people find boneless is simpler to carve.  It is also easier to get your hands on at the grocery store.  I tend to buy mine at Costco because the price is reasonable and the quality is excellent.

This recipe is simply seasoned with just salt and pepper but you can add garlic, lavender, thyme, or any other herbs and seasonings you like if you want something fancier.  I just like to keep it simple and let the amazing roasting method do its magic!

Happy Cooking!

Tools In This Post:  If you want your meat to come out perfectly every time you must buy a decent thermometer.  This is not a big investment and will make you an amazing cook.  This is my favorite brand.

If you cook meat even a few times a year a roasting pan is invaluable.  Many kinds of roasted meats simply must be cooked on a rack.  You don’t need anything fancy, even a $20 set up is usually good enough.  I do suggest getting one that can go in your dishwasher.  This pan and rack is a nice versatile set up.

Don’t miss my amazing Prime Rib recipe!  It is perfect for any special occasion or holiday.

 

A roasted leg of lamb with lovely brown crust is cut into slices on a cutting board. Behind you see a dish of roasted new potatoes.
Print Pin
5 from 1 vote

Easy Roasted Leg of Lamb

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 6
Author Mirlandra Neuneker

Ingredients

  • Boneless leg of lamb about 4- 5 pounds
  • 1 tsp. sea salt
  • 1 tsp. coarsely ground fresh black pepper

Instructions

  • A few hours before you want to begin roasting, set the lamb out on the counter to come to room temperature.
  • Adjust the oven rack to the lower-middle position of the oven. Preheat to 275 F.
  • Line a roasting pan with foil and place a rack in it.
  • Remove lamb from packaging and pat dry with paper towels. Rub the salt and pepper into the outside of the meat.
  • Place the lamb unto the rack and roast in the preheated oven and roast until the desired temperature is reached with an instant read thermometer inserted into the coolest section of the lamb:
  • F – 130 F for medium-rare (The lamb I cooked for the photos was pulled at 130 F)
  • F – 135 F for medium
  • This takes about 2 to 2 ½ hours depending on your oven and the weight of the meat.
  • When desired temperature is reached, remove the lamb from the oven and let it rest for 40 minutes while you prepare any side dishes you want to serve.
  • Increase the oven temperature to 500 F and return the lamb to the oven after resting. Roast until the outside is dark brown and crispy, about 15 minutes. Remove from the oven and let rest another 5 minutes.
  • Remove twine with kitchen shears and transfer the lamb to a cutting board. Slice into ¼” slices and serve.

PIN FOR LATER

easy roasted leg of lamb promo image

The cooking method in my recipe is adapted from Serious Eats.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

Popular Posts

A beautiful black magic cake sits on a clear cake stand. There is one slice out of the cake on a white plate in front. The top of the cake has a few white zinnias on it.

The Best Black Magic Cake

A basket is loaded up with big golden copycat Texas Roadhouse Rolls. Next to the rolls is a dish of cinnamon honey butter.

Copycat Texas Roadhouse Rolls and Cinnamon Honey Butter

Easy Cut Out Sugar Cookie Recipe (No Chilling The Dough!)

A cast iron pan has a poor potato hamburger casserole in it. A spoon is scooping out a serving full of potatoes, beans, hamburger, and cheese.

Poor Potato Hamburger Casserole

Footer

COPYRIGHT © MIRLANDRA'S KITCHEN LLC 2019. ALL RIGHTS RESERVED.
Privacy Policy

Copyright © 2023 · Foodie Pro on Genesis Framework · WordPress · Log in