[Editor’s Note: Following are a few words of advice from the authors regarding what you need to know before buying lamb for this roast leg of lamb recipe or any other roast lamb recipe.] The best cuts of lamb for roasting include the rack, shanks, leg (bone-in and boneless), shoulder, and thick chops. More than any other meat you can buy, lamb can vary in its characteristics due to the diversity of the breeds, their diets, and the climates in which the animals were raised. Ask your butcher for information about the flavor profile of the lamb sold in the shop.–Editors of Williams-Sonoma
LC Plain And Perfect Note
This roast leg of lamb recipe, dear readers, is something you want to save for when you track down a lamb whose taste and texture make your soul sing. Seriously. There’s not a lot to this recipe aside from just enough garlic and lemon to accentuate the meat itself. Plain and perfect, that’s what we consider this.
Roast Leg of Lamb
- Quick Glance
- 25 M
- 2 H, 25 M
- Serves 6
IngredientsEmail Grocery List
Recipe Testers Reviews
This roast leg of lamb is definitely a recipe that I'll use again and again. The lamb turned out to be easy to cook and the meat came out juicy and tender. The leftovers were even better the next day.
We enjoyed this roast leg of lamb recipe and its flavors. We used locally raised lamb of quite good quality, which the recipe enhanced. I would have liked some lemon juice in the rub, though, in addition to the slices tucked beneath the lamb in the pan. The lemon didn’t seem to penetrate the meat very much. Also, when the meat was sliced after resting, it was a little more rare than medium rare. I’d let the internal temperature get closer to 140°F next time to let it cook a bit more. The timing was accurate for the most part, but it took 58 minutes at 300°F for the lamb to reach an internal temperature of 130°F, not 30 to 45.
The place I intended to buy the lamb, which had bone-in legs on several previous visits, had a supply issue and did not have any. I wanted to make this before the session ended, so I went to a butcher shop, where all they had available in the 4- to 5-pound range was semi-boneless leg of lamb. Their bone-in legs were about 8 pounds, so I went with one that was 4.25 pounds, with only part of the femur bone intact. This difference would have affected my cooking time, and it might have also affected the internal temperature readings I was getting, due to the shape of the meat. I started the oven at 500°F and had no problems with that temperature. I sliced the lemon about an 1/8 inch thick.
I ended up using a whole boneless leg of lamb since my grocery store didn't carry the bone-in version. I'm not sure if this is why but the cooking time was off by about 30 minutes, bringing the cooking time to about 80 minutes for perfectly medium-rare lamb.