Roasted Leg of Lamb

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.

❓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

1. In a bowl combine all the spices together.
2. 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.
3. Cut 4 large slits in the lamb leg on both sides.
4. In each slit, add a sliced garlic clove and about ¼ tablespoons black pepper.

1. 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.
2. Place the lamb leg on the parchment paper. Pour the onion mixture over and rub it all around the lamb leg.
3. 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

👨‍🍳 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.

📣 Related Recipes

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• This chicken and yellow rice recipe is easy to prepare and tastes great. It’s perfect for dinner parties or family gatherings.
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