Save This dish features a whole leg of lamb expertly seasoned with fresh rosemary, thyme, garlic, and lemon zest, then roasted to a tender, juicy finish. Accompanied by crispy roasted potatoes and sweet caramelized onions, it offers a balanced combination of flavors and textures. Ideal for family gatherings or special occasions, the lamb is basted throughout roasting to maintain moisture and enhanced by white wine and stock for depth. Resting before carving ensures maximum tenderness.
The first time I cooked leg of lamb, my tiny apartment filled with such incredible aromas that neighbors actually knocked on my door to ask what was happening. I was nervous about ruining such an expensive piece of meat, but watching it transform in the oven taught me that some dishes are worth the anticipation. Now whenever that rosemary and garlic scent starts wafting through the house, I know something special is coming.
Last Easter, my sister claimed she didnt like lamb until she tried this version. She went back for seconds and then actually asked to take the leftovers home. The beauty of this dish is how it makes any ordinary Sunday feel like a celebration, even when youre just cooking for family.
Ingredients
- Leg of lamb bone-in: Bone-in adds incredible flavor and helps regulate cooking temperature so the meat stays tender
- Fresh garlic: Tucking slices into small incisions distributes garlicky goodness throughout every bite
- Fresh rosemary and thyme: Fresh herbs make a massive difference here because dried herbs cant deliver that same fragrant punch
- Coarse sea salt: The larger crystals create a beautiful crust and help seal in juices
- Lemon zest: Brightens all the rich flavors and cuts through the natural fattiness of lamb
- Waxy potatoes: They hold their shape beautifully during long roasting and develop these amazing crispy edges
- Yellow onions: They caramelize underneath the lamb and create a natural sweet sauce base
- Dry white wine and stock: This liquid combination prevents burning while creating the most flavorful pan juices
Instructions
- Preheat and prep the meat:
- Get your oven to 200°C (400°F) and pat the lamb completely dry with paper towels. Make small slits all over the meat with a sharp knife and tuck garlic slices inside like little flavor pockets.
- Create the herb crust:
- Mix rosemary, thyme, salt, pepper, olive oil, and lemon zest in a small bowl until it forms a fragrant paste. Rub this mixture all over the lamb, pressing it gently into the meat.
- Arrange for roasting:
- Scatter thick onion slices across the bottom of your roasting pan. Arrange quartered potatoes around the edges and nestle the lamb directly on top of the onion bed.
- Add moisture and start roasting:
- Pour the wine and stock into the pan carefully without washing off the herb crust. Roast uncovered for 20 minutes at high heat to sear the exterior.
- Finish with patience:
- Reduce temperature to 180°C (350°F) and continue roasting for about 1 hour 20 minutes. Turn potatoes occasionally and baste the lamb halfway through with those developing pan juices.
- Rest and serve:
- When internal temperature reaches 55-60°C (130-140°F) for medium-rare, remove from oven. Cover loosely with foil and let rest for 15 minutes before carving into thick slices.
Save This recipe has become my go-to for hosting because it looks impressive coming to the table but requires surprisingly little hands-on effort. Something about serving a whole roasted leg makes people feel taken care of in a way that individual portions never quite achieve.
Timing Your Roast
Ive learned to calculate about 20 minutes per 500 grams (1 pound) at the reduced temperature, but every oven behaves differently. The high-heat start creates that gorgeous crust, while the gentler finish ensures the meat cooks evenly without drying out near the bone.
Pan Secrets
Those onions underneath are doing more than you think. Theyre catching all the flavorful drippings and slowly caramelizing into something almost like a natural gravy. By the time everything finishes cooking, the onions have transformed into the most incredible sweet and savory component of the dish.
Choosing The Right Lamb
I always ask my butcher for a leg with a nice fat cap still attached because that layer bastes the meat as it renders down. American lamb tends to be milder while Australian or New Zealand lamb has a more pronounced gamey flavor that stands up beautifully to bold herbs.
- Ask your butcher to trim the fat layer to about half an inch for the best results
- Bring the lamb to room temperature for about an hour before roasting for more even cooking
- Marinate overnight if you have time for deeper flavor penetration
Save Theres something deeply satisfying about carving into a perfectly roasted leg of lamb surrounded by golden potatoes. It turns dinner into an occasion.
