Roasted Leg of Lamb

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!

If you haven’t cooked a leg of lamb before, don’t be intimidated.

I know, it seems incredibly daunting but it’s so much easier than you think. It’s fool-proof and fuss-free. And you don’t even need a long drawn-out ingredient list.

Nope, the ingredient list is super simple here – all you need is garlic, olive oil, fresh herbs, Dijon, salt and pepper.

And the key here is to score the lamb up as best as you can, letting the garlicky-herb flavors get into all those cuts while it roasts in the oven to that beautiful golden brown, tender goodness.

I left the shank on for it’s dramatic presentation but you can easily purchase one with the shank removed – there’s no advantage here except for the aesthetic eye for serving.

Marinating is not needed here – you’ll see that the simple garlic mixture of this recipe will bring in so much flavor. I promise! And it’s sure to be a crowd-please for your Easter holiday or your next dinner party. It also pairs perfectly with these mini hasselback potatoes!

Roasted Leg of Lamb

Yield: 8-10 servings

prep time: 20 minutes

cook time: 1 hour 45 minutes

total time: 2 hours 5 minutes

This recipe is so good yet it doesn’t require too much time, effort or ingredients. It’s easy & fool-proof, even for you first-timers!

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Roasted Leg of Lamb

20 minutes1 hour 45 minutes

Chungah Rhee

Ingredients:

• 1 (5 to 6 pound) trimmed bone-in leg of lamb
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
•  1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Directions:

1. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil.
2. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.
3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.
4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.
5. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.
6. Serve immediately with mini hasselback potatoes.

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