Roast Bone In Leg of Lamb Recipe + Delicious Easy Garlic & Herb Marinade

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

Finely mince a whole bunch of fresh garlic cloves using a garlic press and set aside.

Remove leaves from fresh rosemary sprigs by pulling down on the sprig and set aside.

Remove leaves from fresh thyme sprigs in the same manner and set aside.

Score the bone-in leg of lamb with a sharp knife, making cuts about 1/2 inch to 3/4 inch deep in a chessboard pattern on both sides.

Drizzle extra virgin olive oil over the lamb and rub it in on both sides.

Rub the minced garlic into the scored lamb, ensuring it gets into the cuts.

Add the thyme and rosemary leaves to the lamb, rubbing them in on all sides.

Generously season both sides of the lamb with sea salt and fresh cracked black pepper.

Wrap the seasoned lamb in plastic wrap and refrigerate for at least 12 hours, up to 48 hours for more flavor.

After marinating, remove the plastic wrap and put on gloves to transfer the lamb to a large roasting pan with a rack in the center.

Preheat the oven to 425°F and place the lamb in the oven for 25 minutes to brown.

After 25 minutes, reduce the oven temperature to 350°F and cook for an additional 80 to 90 minutes until the internal temperature reaches 135°F for medium.

While the lamb is cooking, prepare the potatoes by slicing them into 1 to 2-inch pieces and slicing a shallot (or red onion) thinly.

Heat olive oil in a large nonstick pan and add the potatoes and shallots, spreading them out evenly.

Season the potatoes and shallots with sea salt and fresh cracked black pepper and cook for 10 to 12 minutes on the stovetop without stirring too much to allow browning.

After browning, transfer the potatoes to the oven at 350°F for an additional 10 to 15 minutes to finish cooking.

Check the lamb's internal temperature; it should be around 135°F for medium. Cooking time is about 15 to 20 minutes per pound.

For a fall-off-the-bone style, cover the lamb in foil and cook at 325°F for 4 to 4.5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens