Herbed Roast Leg Of Lamb
A fragrant and savory herbed roast leg of lamb, perfect for special occasions or family dinners, featuring aromatic herbs, garlic, and a rich white wine gravy.
Ingredients
Instructions
- Crush the garlic and mix it with salt, pepper, and olive oil.
- Spread the garlic mixture evenly over the leg of lamb.
- Sprinkle the lamb with minced marjoram, thyme, rosemary, and flour.
- Pour the dry white wine and water into the roasting pan with the lamb.
- Roast at 325°F for 2 1/2 hours, basting frequently.
Tips & Substitutions
For a more intense flavor, marinate the leg of lamb overnight with the garlic and herbs. If you don't have marjoram, oregano can be a good substitute. Ensure the lamb is at room temperature before roasting for even cooking. Basting every 30 minutes helps keep the meat moist. For a crispy crust, increase the oven temperature to 375°F during the last 30 minutes.
Serving Suggestions
Serve the herbed roast leg of lamb with sides like roasted vegetables or garlic mashed potatoes for a hearty meal. It pairs beautifully with String Beans And Lamb(Or Stewed Beef). A fresh herb salad or crusty bread complements the dish nicely. Consider serving a dry white wine to enhance the flavors.
Storage & Reheating
Leftover lamb can be stored in an airtight container in the refrigerator for up to four days. To reheat, place the meat in a baking dish, cover with foil, and warm in a 325°F oven until heated through. Alternatively, slice and use in sandwiches or salads for a delicious twist.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Roast Leg Of Lamb contains roughly 1128 calories, with 33g protein, 225g carbohydrates, and 11g fat. It is an excellent source of iron (216% of the Daily Value), dietary fiber (79% of the Daily Value), and protein (66% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 22g of dietary fiber toward your daily target.
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
Can I use a different cut of lamb for this recipe?
Yes, you can use a boneless leg of lamb or lamb shanks instead. Adjust cooking times accordingly, as smaller cuts will require less time in the oven. For lamb shanks, try the Lamb Shanks - Oven Roast recipe for an alternative preparation.
What should I do if my lamb is not browning?
If your lamb isn't browning as expected, ensure you are basting it regularly and that your oven is at the correct temperature. If needed, increase the heat to 375°F for the last 30 minutes to achieve a golden crust.
How can I tell if the lamb is done cooking?
The best way to check for doneness is using a meat thermometer. The internal temperature should reach 145°F for medium-rare. Let the meat rest for at least 15 minutes before slicing to retain juices and enhance tenderness.
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).