An oven roasted leg of lamb takes center stage in this holiday favorite. Whether this is your first time roasting a leg of lamb or you've cooked one before, this recipe is packed with middle eastern spices and ingredients mix that creates a delicious sauce sure to be loved.
I like to think when I make a special dinner for my family, that most dishes on the table are equally wonderful. But not this dish. Oh no...the roast lamb leg recipe is definitely the hero of the day. And it will look and act the part as it's showcased on your table upon a bed of yellow rice. A feast for the eyes and a symphony of flavors for your mouth. Each mouthful as flavorful as the next.
Table of contents
❓Why This Recipe Works
Many of the ingredients in this roasted lamb leg recipe, you probably have in your own pantry. They are familiar items that are used in many middle eastern dishes. When put together, they will create the most succulent and flavorful sauce for the leg of lamb.
It's easy to see why some may be intimidated making this recipe for the first time as the leg of lamb is an expensive cut of meat. But this easy recipe, will have your family singing your praises and they'll never even know how easy it was to make. I mean, I won't tell them, if you won't!
📝 Recipe Ingredients
Aside from the lamb leg, which couldn't fit in the picture below, here is what you'll need. For the accurate quantities please refer to the recipe card at the end of the post.
📋 Ingredient Notes
- Be sure to ask your butcher, or do it yourself, to trim some of the thick fat that usually covers the leg.
- The flavorful sauce adds so much flavor, there is no need to marinate for hours - just until the oven heats up. That's all that is needed.
- Long marinade time can actually lead to a tough lamb meat.
- If you want to make ahead, then do not marinate for more than a couple of hours.
🥄 Recipe Instructions
- In a bowl combine all the spices together.
- In your food processor, process the onions, garlic, tomatoes, bell pepper, lime juice, pomegranate molasses and olive oil. Add the spice mix and process again.
- Cut 4 large slits in the lamb leg on both sides.
- In each slit, add a sliced garlic clove and about 1/4 tablespoons black pepper.
- In a roasting pan or a large baking dish with sides, place a large piece of foil; use two if necessary. Place parchment paper inside the foil.
- Place the lamb leg on the parchment paper. Pour the onion mixture over and rub it all around the lamb leg.
- Tightly wrap the parchment paper over the the leg; then wrap the foil to close tightly. Add two cups of water to the pan. And bake as directed below.
💡 Recipe Expert Tips
- Use a meat thermometer to check doneness of the meat.
- Medium Rare (center is pink while slightly brown on the outer part): 20 minutes per pound with an internal temperature between 135-140 F.
- Medium (center is light pink and outer is brown): about 25 minutes per pound with an internal temperature between 145-155F.
- Well-done (meat is brown with no pink at all): about 30 minutes per pound with an internal temperature between 160-170F.
- It is recommended to remove the meat from the oven when it is 5 degrees below the degrees
💬 Recipe FAQs
The short answer is no. And here's why, parchment paper has a layer of silicon on it that allows the paper to be non-stick and cook at high temperatures. Wax paper does not and will melt. Parchment paper should be clearly marked on the outside box that it is in fact parchment paper and oven safe up to a specific temperature.
After taking the roasted lamb leg out of the oven, it is vitally important to let the meat rest. Cutting into it too soon will result in meat juices everywhere except where we want it - in the meat. Letting meat rest, allows the juices to redistribute throughout the meat making it more tender and flavorful. Give the lamb leg at least 15 minutes to rest before carving and serving.
👨🍳 Serve With
Yellow rice is traditional to serve with lamb leg, Batata Harra, Baba Ganoush, Tabouli or Mutabbal can be served on the side as well.
📣 More Recipes From the Blog
Roasted Leg of Lamb
Ingredients
- 1 large onion.
- 1 green bell pepper.
- 4 large garlic cloves.
- 2 Roma tomatoes.
- 1/4 cup lime juice
- 1/4 cup pomegranate molasses.
- 2 tablespoons olive oil.
Spice Mix
- 2 teaspoons smoked paprika.
- 2 teaspoons dried parsley.
- 2 teaspoons dried oregano.
- 2 teaspoons black pepper.
- 2 teaspoons dried basil.
- 2-3 teaspoons salt, or to taste.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1 teaspoon ground nutmeg
For the lamb
- 8 garlic cloves sliced lengthwise
- 2 tablespoons whole black pepper
- 7-8 pounds lamb leg.
Instructions
- In a bowl combine all the spices together.
- In a food processor, process onions, garlic, tomatoes, bell pepper, lime juice, pomegranate molasses and olive oil.
- Add the spice mix and process again.
For the lamb
- Cut 4 large slits in the lamb leg on both sides.
- In each slit, add one garlic clove and about 1/4 tablespoons of black pepper.
- In a roasting pan or a large baking dish with sides, place a large piece of foil, use two if necessary.
- Place parchment paper inside the foil. These will wrap around the leg so make sure to use enough to cover the leg from all sides. Nest as many pieces of foil and parchment as you want.
- Place the lamb leg on the parchment paper.
- Pour the onion mixture over and rub it all around the leg. Tightly wrap the parchment paper over the leg, then wrap the foil to close tightly. Let it marinate until you heat up your oven to 550F.
- Add two cups of water to the pan. And bake for 30 minutes.
- Reduce heat to 350F and continue cooking until done to your liking.
- Uncover and broil the top slightly.
- Let it rest for 15 minutes before carving and serving.
Notes
- Be sure to ask your butcher, or do it yourself, to trim some of the thick fat that comes with the leg.
- The flavorful sauce adds so much flavor, there is no need to marinade for hours just until the oven heats up. That's all the is needed.
- Long marinate time can actually lead to a tough lamb meat.
- If you want to make ahead, then do not marinate for more than a couple of hours.
- Medium Rare (center is very pink while slightly brown on the outer part): 20 minutes per pound with internal temperature between 135-140 F.
- Medium (center is light pink and outer is brown): about 25 minutes per pound with internal temperature between 145-155 F.
- Well Done (meat is brown with no pink at all): about 30 minutes per pound with internal temperature between 160-170F.
- It is recommended to remove the meat from the oven when it is 5 degrees below the desired temperature as it will continue to cook as the meat stands.
- Yellow rice is traditional to serve with lamb leg, Batata Harra, Baba Ganoush, Tabouli or Mutabbal.
- You can also make a simple gravy out of the remaining sauce inside the parchment paper to serve with your roast.
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