Perfect Roasted Leg of Lamb
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Equipment
- wire rack
- roasting pan
- food processor
Ingredients
Ingredients
- 1 leg of lamb (4 to 5 pounds, bone-in, fat trimmed) Leg of lamb
- Salt and pepper
- as needed Extra virgin olive oil
- 5 cloves Garlic (peeled and sliced) more for later
- 2 cups Water
- 1 teaspoon Paprika more for later
- 1 teaspoon All-natural garlic powder
- Fresh parsley for garnish optional
- 15 cloves Garlic (peeled)
- 2 tablespoons Dried oregano
- 2 tablespoons Dried mint flakes
- 1 tablespoon Paprika
- 1/2 tablespoon Nutmeg
- 1/2 cup Extra virgin olive oil
Instructions
Instructions
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.