Are you looking for a delicious and easy-to-make leg of lamb recipe? Look no further! Our recipe is the perfect balance of savory herbs and succulent meat, making it a hit with any crowd. Plus, we’ve included all the information you need to make this recipe a success, from the ingredients list to the cooking instructions. So, let’s get started!
Ingredients Needed to Make Leg of Lamb Recipe
Before we get started with the recipe, let’s gather all the ingredients we’ll need:
- 1 (5-6 pound) bone-in leg of lamb
- 5 garlic cloves, minced
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped thyme
- 1 tablespoon freshly chopped parsley
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper, to taste
For the Marinade
1. In a small bowl, whisk together the garlic, rosemary, thyme, parsley, olive oil, lemon juice, salt, and pepper.
2. Place the leg of lamb in a large resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or up to 24 hours, turning the bag occasionally to ensure the lamb is evenly coated.
Kitchen Tools Needed
Before we start cooking, let’s make sure we have all the necessary kitchen tools:
- Roasting pan
- Meat thermometer
- Basting brush
- Aluminum foil
How to Make Leg of Lamb Recipe
1. Preheat the oven to 350°F.
2. Remove the leg of lamb from the marinade and place it in the roasting pan. Discard the marinade.
3. Roast the lamb in the preheated oven for 1 1/2 to 2 hours, or until it reaches an internal temperature of 135°F for medium-rare, or 145°F for medium.
4. Remove the lamb from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes before carving.
How to Cook Leg of Lamb Recipe
1. Preheat the oven to 350°F.
2. Remove the leg of lamb from the marinade and place it in the roasting pan. Discard the marinade.
3. Roast the lamb in the preheated oven for 1 1/2 to 2 hours, or until it reaches an internal temperature of 135°F for medium-rare, or 145°F for medium.
4. While the lamb is cooking, baste it every 30 minutes with pan juices.
5. Remove the lamb from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes before carving.
Frequently Asked Questions
1. What can I serve with leg of lamb?
Leg of lamb pairs well with roasted vegetables, mashed potatoes, or a light salad.
2. How long should I let the leg of lamb rest before carving?
Let the leg of lamb rest for 15 minutes before carving to allow the juices to redistribute throughout the meat.
3. Can I use a boneless leg of lamb?
Yes, you can use a boneless leg of lamb. However, keep in mind that bone-in lamb tends to be more flavorful.
4. Can I make this recipe ahead of time?
Yes, you can marinate the lamb up to 24 hours in advance, and then roast it when you’re ready to serve.
5. What other herbs can I use in the marinade?
You can use any herbs you like, such as oregano, basil, or mint.
6. Can I use a different type of meat?
This marinade would work well with other meats, such as chicken or beef.
7. Can I cook the lamb at a higher temperature?
We recommend cooking the lamb at 350°F, as it will result in a more even cooking temperature and a juicy, tender meat.
8. How can I tell when the lamb is done cooking?
Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, it should be 135°F, and for medium, it should be 145°F.
9. Can I use dried herbs instead of fresh?
You can use dried herbs, but keep in mind that fresh herbs will provide more flavor.
10. How many servings does this recipe make?
This recipe serves 6-8 people, depending on the size of the leg of lamb.
11. Can I add vegetables to the roasting pan?
Yes, you can add potatoes, carrots, onions, or any other vegetables you like to the roasting pan.
12. Can I use a different type of oil?
You can use any type of oil you prefer, such as vegetable or canola oil.
13. Can I use a different type of acid instead of lemon juice?
You can use any type of acid you prefer, such as vinegar or lime juice.
14. How long should I let the lamb marinate?
We recommend marinating the lamb for at least 4 hours, or up to 24 hours, for maximum flavor.
15. Can I make this recipe in a slow cooker?
You can make this recipe in a slow cooker, but keep in mind that the texture of the meat may be different.
16. Can I freeze leftovers?
Yes, you can freeze leftover lamb for up to 3 months.
17. Can I use this marinade for other types of meat?
Yes, this marinade would work well with other types of meat, such as chicken or beef.
18. How long should I baste the lamb for?
Baste the lamb every 30 minutes for even cooking and to keep the meat juicy.
19. Can I use this recipe for a boneless leg of lamb?
Yes, you can use this recipe for a boneless leg of lamb. Keep in mind that bone-in lamb tends to be more flavorful.
20. Can I use this recipe for a smaller or larger leg of lamb?
Yes, you can adjust the cooking time accordingly for a smaller or larger leg of lamb.