Roasted Leg of Lamb

Roasted leg of lamb is delicious all year, but there is something about this recipe that gives cozy winter vibes. You will love this recipe during the colder months because it’s easy, customizable, and hearty. Serve with gravy and comfort side dishes like mashed or roasted potatoes, rolls, dressing, or mac and cheese. 

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INGREDIENTS

• 3.5- 4 lbs leg of lamb 

• 1/2 c olive oil

• 3 c beef or vegetable broth

• 2 c ( or 2 large) largely cubed potatoes

• 1 c largely cut carrots

• 1 head and garlic

• 4 cloves of garlic (optional)

• 1 tbsp onion powder

• 1/2 tbsp garlic powder

• 1/2 - 1 tbsp pink salt

• 1 tbsp paprika

• 1/2 tbsp black pepper

• 1/2 tbsp coriander (optional)

• 1 tbsp dried oregano

• 1 tbsp dried parsley (optional)

• 1 tbsp dried mint (optional)

• 1 tbsp dried thyme

• 1 tbsp dried rosemary (optional)

• 2 tsp nutmeg (optional

• 1- 2 bay leaf (optional)

• 8-10 sprigs fresh thyme (optional)

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INSTRUCTIONS

1. Preheat oven to 325°F

2. Combine all dry sessions (onion powder, garlic, salt, pepper to make your seasoning blend.

3. Clean and dry meat using a paper towel. 

4. Chop onion, potatoes, and carrots into large pieces. Place in the center of your roasting pan along with fresh thyme and bay leaf. Drizzle with olive oil, and lightly toss to ensure all pieces are evenly coated.

5. Use a small knife to cut holes into the lamb. Insert 1 clove of garlic into each whole.

6. Place the lamb on top of the vegetables. Drizzle the remaining olive oil over both sides of the lamb, and sprinkle seasonings on the lamb. Rub the olive oil and seasoning into the meat until fully covered.

7. Cover and roast in the oven at 325°F. After 3 hours, flip the lamb and baste. Cover and roast for an additional 45 mins to 1 hr. 

8. Remove cover and roast for 10 minutes until brown.

If you make or adjust this recipe, we would love it if you tag us on Instagram at @thematchingaprons

Notes on Ingredients

Broth: We used beef broth because we also made gravy from the drippings, and we like the rich flavor and color of beef broth. However, vegetable broth works well too.

Garlic Cloves: We inserted garlic cloves into the lamb for that extra garlicky flavor. Feel free to skip this step and ingredient if that’s not what you’re aiming for.

Head of Garlic: We sliced the head of garlic in half and added it to the bottom of our roasting pan for the added roasted garlic flavor.

Potatoes and Carrots: Omit these ingredients for a low-carb/keto diet.

Seasoning: We used quite a few dried herbs and spices, but many of them are optional based on your preferences and when you have them on hand. The essential seasonings are pink salt, black petter, oregano, and thyme.

Notes on the Process

Preheat your oven to 325°F. The lower temp helps keep the lamb moist.

Combine all dry sessions and mix to make your seasoning blend. This ensures an even distribution of each herb/spice.

Clean and dry meat using a paper towel to help the flavors stick.

Chop onion, potatoes, and carrots into large pieces. Place in the center of your roasting pan along with fresh thyme and bay leaf. Drizzle with olive oil, and lightly toss to ensure all pieces are evenly coated.

Use a small knife to cut holes into the lamb. Insert 1 clove of garlic into each whole.

Place the lamb on top of the vegetables to flavor the vegetables and lift the lamb off the bottom of the roasting pan. 

Drizzle the remaining olive oil over both sides of the lamb, and sprinkle seasonings on the lamb. Rub the olive oil and seasoning into the meat until fully covered.

Cover and roast in your oven at 325°F. After 3 hours, flip the lamb and baste. Cover and roast for an additional 45 mins to 1 hr. 

Remove cover and roast for 10 minutes until brown.