Description
This oven roasted leg of lamb is the kind of holiday centerpiece that turns any meal into a celebration. Simple prep, bold flavor, and a fuss-free one-pan method—plus, the leftovers make tomorrow’s lunch a treat! Give it a try for your next special occasion and enjoy every bite.
Ingredients
Scale
- 1 (5–6 lb) leg of lamb
- 2 cloves garlic, minced
- 2 tbsp olive oil (plus extra)
- 1 tbsp Dijon mustard
- 1 tbsp chopped rosemary
- ½ tbsp chopped thyme
- 1 tsp dried oregano
- 1 tsp salt
- Black pepper, to taste
- 1.5 lbs baby potatoes, hasselbacked
- 4 large carrots, peeled and cut
- 1 tbsp olive oil
- 1 tbsp chopped rosemary
- Salt & pepper, to taste
- 2 heads garlic, halved
Instructions
- Preheat oven to 450°F with roasting pan inside.
- Pat lamb dry. Mix garlic, oil, mustard, herbs, salt, pepper. Rub all over lamb.
- Remove hot pan, add oil, place lamb in pan. Roast 10 min.
- Lower oven to 360°F. Continue roasting to 145–150°F for medium (about 50–90 min).
- 30 min before lamb is done, add potatoes, carrots, garlic. Toss with oil, rosemary, salt, pepper.
- Rest lamb 10 min before slicing. Serve with roasted veggies.
Notes
Use a thermometer for perfect results. Try different veggies and herbs to mix up the flavors. Resting is key for juicy meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg