Herbed Leg Of Lamb
Herbed leg of lamb features a flavorful marinade of garlic, lemon, and herbs, roasting to tender perfection—ideal for special occasions or family dinners with classic Mediterranean flavors.
Ingredients
Instructions
- In a small bowl, mash salt and garlic to a paste.
- Stir in oil, lemon juice, oregano, thyme, paprika, and pepper.
- Place the lamb on a rack in a shallow roasting pan.
- Rub the entire surface of the lamb with the herb mixture.
- Roast at 325°F for 30 to 35 minutes per pound, about 2 1/2 to 3 hours, or until a meat thermometer registers 175°F to 180°F.
- Baste the lamb often during roasting.
- Let stand for 5 to 10 minutes before carving.
Tips & Substitutions
For extra flavor, consider marinating the lamb overnight with the herb mixture. If fresh herbs are unavailable, dried versions work well too; just use about a third of the amount. If you want to add a sweet touch, a bit of honey can enhance the glaze. Basting every 30 minutes ensures a moist, flavorful outcome.
Serving Suggestions
Serve the herbed leg of lamb with roasted vegetables or a fresh salad for a balanced meal. Consider pairing it with a side of garlic mashed potatoes or couscous for added texture. A glass of red wine complements the flavors beautifully. This dish also pairs wonderfully with Mediterranean recipes like Grilled Greek Lamb Chops.
Storage & Reheating
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a baking dish covered with foil and warm it in a 325°F oven until heated through, about 20-30 minutes. This will help retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Leg Of Lamb contains roughly 21 calories, with 0g protein, 2g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the lamb is done cooking?
The best way to ensure your lamb is perfectly cooked is to use a meat thermometer. Aim for an internal temperature of 175°F to 180°F. Additionally, the juices should run clear when you pierce the meat with a fork, indicating it's well done.
Can I use a different cut of lamb for this recipe?
Yes, you can use other cuts like lamb shoulder or boneless leg of lamb if you prefer. Just adjust the cooking time based on the cut and size, as they may cook faster or slower than a traditional leg of lamb.
What can I do with leftover lamb?
Leftover lamb is versatile! You can slice it for sandwiches, shred it for tacos, or use it in a hearty stew. It also works great in salads or as a filling for Mihshi Waraq Inab (grape leaves stuffed), adding a delightful twist to your meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).