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I made this for Christmas dinner. It turned out fantastically. My only quibble was that it cooked way faster. But I think that was because my bone in leg of lamb had a lot of bone. My kids loved it. My wife loved it. And I thought it was the best thing I’ve ever made thank you
It came out great! My leg was semi bone less, I made it on Dec 22 to celebrate my husband’s birthday. I added olive oil to the marinade and also rubbed it on the outside before roasting. I also inserted garlic slivers and rosemary sprigs all over the meat! It came out great… had a little trouble with the mint chimichurri, maybe I used too many herbs because I had to almost triple the olive oil so it would look like the one in the picture. Everyone loved it and I will sure make it again! Thanks Elise!
Glad I saw this as I have a boneless leg of lamb in the freezer for Easter.
I’d like to BBQ — along with some salmon for the non meat eaters. I
won’t get gravy from the lamb by doing this so what can I serve that
would that would go with both lamb & salmon? If that isn’t possible —
what would be a good sauce for a BBQ lamb?
Hi Mary, good questions! As for a side that works with both lamb and salmon, I would suggest roasted or grilled asparagus (you can grill while the lamb is resting). We do have an excellent grilled leg of lamb recipe on the site, I suggest checking that one out. As for sauce? I welcome suggestions from others. I’m rather old school with lamb and like mine with homemade mint jelly and meat drippings from carving.
There’s no need for sauces when you eat lamb, eat it as is so you get the taste right. Sauce is used for meat that is not “meat”
This past Easter, my wife suggested we try something different than what we’ve had every year.
So, we got a whole leg of lamb, bone-in. I watched a video online for how to bone it out, and I did it perfectly on my first try.
You have to make sure you get the musk glands out of it as you bone it. There are 2 of them, so make sure you get both of them.
If not, you are in for some nasty leg of lamb.
Anyway, I boned it out, cooked it in the oven with some Moroccan spices, and it turned out to be our new go to Easter meal from now on. The sweet spices are very aromatic, and the warm spices add a depth of flavor you should not miss.
I did not marinate it in anything other than liberal amounts of EVOO, and salt, black pepper, rosemary, and thyme.
I cooked it with cinnamon, turmeric, nutmeg, a small pinch of cloves, and some Sriracha sauce mixed together.
The results were outstanding & our guests were asking for my recipe.
We will be having this again soon.
Thanks for all the great recipes Elise.
If I am going to cook two 6 pound boneless legs of lamb can I cook them into he same oven following this recipe?
Hi Whitney, the cooking time will be longer. How much longer I don’t know.
I’m cooking a bone-in leg of lamb (12.6 lbs) for my friends – any idea on how to cook this? everything I see is for boneless (not an option at this point). My friends and I have been reminiscing about leg of lamb that we used to have for Easter. My mom used to make it and unfortunately she has passed and I have no clue!
Hi Stacey, cook it the same way you would cook a boneless leg of lamb, but note that it will take longer to cook through because the bone acts as an insulator. Estimate 12-13 minutes per pound total cooking time, and check at least a half hour before you expect it to be done.
Elise – you have another lamb recipe http://www.simplyrecipes.com/recipes/grilled_butterflied_leg_of_lamb/ that is also perfection – one way we have done it for smaller portions is to grill half and freeze half with the marinade for later grilling – believe it or not the frozen with marinade version is even better than fresh (or at least as good) – you’ve got lamb down girl!
Orange, navel if available
½ to 1 tsp. lemon juice
1. Mix jellies about a ½ cup currant to ¼ cup mint. Amount need not be exact but keep 2 to 1 ratio of currant to mint.
2. Grate and add rind of the orange and some of the juice
3. Add a little lemon juice to cut sweetness.
Note: We usually make this in a mini Cuisinart but it can be done in a bowl. Keeps forever in refrigerator. This was my mother’s recipe.
Elise, your recipes and pictures are amazing. Thank you for your great work! I’ve never made lamb before and this has inspired me to try it out. I really like the idea of searing the lamb first. I have never heard of that. When I cook ribs I will usually cook them low and slow then sometimes I will turn on the broiler to crisp them up a little at the end. Have you ever tried this with lamb?
Thanks Arthur! Many people have success with the low and slow and sear at the end method with different types of roasts. I haven’t tried it with the lamb, but I’m guessing it would work just fine.
I just finished cooking my lamb. My son is making a Greek yogurt sauce for our Gyros. It’s gonna taste great! Thanks for the recipe.
Hello fellow friends of Lamb,
I read a post here from someone who was concerned about the use of wine in the marinade. While Chianti is a great choice for such a dish, I found there were concerns of many who also can no longer drink wine due to personal choice. I found a 12 oz. bottle of white balsamic vinegar works quite well for this marinade as a rich non alcoholic alternative to wine. Again, I plugged the fat cap side with whole garlic cloves (about 40) and seared it on a flat iron cast iron pan and then finished it at 325 in the oven. Instead of a steel rack, I cut large potatoes in half lengthwise and added a traditional large cubed mire-poix to the bottom of a large/deep roasting pan. After cooking, the 1/2 vegetables can be pureed, and then added to the drippings as enrichment your pan style gravy The lamb cooked to 130-140 internal and had a consistent done-ness from med rare to med well across the whole leg. (also mint jelly is a must for this dish)
To Brenna, regarding buying wine:
A few of the cheaper wines sell “individual” bottles, usually can find them at the supermarket, for a buck or two. Really a great way to buy wine for cooking.
Also, there’s alway TwoBuckChuck from TJ’s, which is my go-to for cooking wines, plus the missus keeps it on hand.
To Elise: why not just use a remote probe thermometer, instead of opening the door to check temps? I’m a big smoker (BBQ, that is), and opening the door/cover is a big no-no. Besides the time it takes for temps to recover, it also throws any humidity/moisture right out of the pit/oven.
And I totally agree with pulling lamb at 130°, resting it to 135. But on a big hunk of meat, one needs to pull it out of the fridge at least an hour before cooking.
Hi Dankser, couldn’t agree more regarding the remote probe thermometer. An excellent way to test for temperature without messing up the cooking time because of opening and closing the oven. Also agree on the coming to room temperature point. I’ve adjusted the recipe. Thank you. ~Elise
Cooking time given in recipe is far off! Needs at least another 20-30 min. cook time.
I made curry with leftovers.
chicken broth, greek yogurt, raisins, coconut milk, onions, peppers, curry powder etc.
You need to double that cooking time even for medium-rare.. Roast for 20 min at 450 and then lower to 325 for an additional 20-25 minutes per pound on a boneless.. and 30-35 minutes for bone in..
Don’t have too much cooking experience as the “man of the house” but willing to try something new. Picked up the leg of lamb at the store, follwed the directions (about 95%) – it came out perfect and we had a great dinner! THANKS!
This marinade is phenomenal! I used the recipe exactly as called for, for, except I added 1 extra tablespoon of fresh Rosemary and Thyme. I cooked an 8 lb bone-in leg of lamb JUST as directed. It was my first time to cook lamb, and it was a crowd pleaser served medium rare. Absolutely wonderful and so easy. I marinated the meat overnight to provide the best flavor!
Because of the number of people I’m serving and the cuts available, I am roasting 3 boneless legs that are about 3.25 lb each. Can you tell me what adjustments I should make to the cooking time? Thank you
Hi Christina, your guess is as good as mine. ~Elise
I never buy wine and though I’m not opposed to using it for cooking I have a hard time bringing myself to buy a whole bottle when I’ll only be using a cup. In order to make this recipe do I need to use wine or is there something else I could use instead?
I would just skip the wine and orange juice and use 2 tablespoons of lemon juice and 1/4 cup of olive oil instead. ~Elise
Fourty-four years old and I’d never before eaten lamb. My roommate enjoys lamb chops, so when I came across this recipe I asked her if we (the Royal We, as I’m the cook around here) should try it.Wow! What a fabulous roast! Perfectly cooked, tender, juicy…I have to give credit where it’s due: I’m really good at following directions. hahaThis recipe is very thorough. It addresses everything. If you follow the recipe, you can not go wrong – and it produces an amazing dish.My thanks to Elise and Simply Recipes .com.
I’m so glad you liked it Brett!
As we live in Alaska, usually, the only meat we eat is moose, deer and reindeer, all wild organic, and being fishermen, of course we eat wild salmon and halibut. But I recently purchase an organic boneless leg of lamb for a Greek dinner I’m hosting, and am eager to try your marinade and cooking instructions and will serve tzatziki and rosemary roasted small Alaskan red potatoes, along with a Greek Salad. For appetizers, spanikopita. I will let you know how it all turns out. I sure like the convection-type roasting, sounds interesting. Thanks