Leg Of Lamb With Garlic
A succulent roast leg of lamb infused with garlic, seasoned with salt and pepper, then roasted to perfection with tender potatoes and rich sherry gravy, ideal for special occasions.
Ingredients
Instructions
- Remove meat from refrigerator 3 to 5 hours before cooking.
- Insert pieces of garlic all around the leg by making tiny incisions and pushing garlic in.
- Season meat with seasoned salt and coarse black pepper.
- Pour a little vegetable oil over meat and let marinate until cooking time.
- Simmer brown stock with cream sherry until reduced by half.
- Place the leg in a roasting pan in a preheated 450°F oven, leave the door ajar, turn frequently, and baste with oil.
- When the outside is crisp, about 45 minutes, take the meat out of the pan and place in a fresh pan.
- Roast the potatoes in the first pan for 1 to 1.5 hours.
- Reduce oven temperature to 300°F.
- Place lamb in the oven and baste frequently with stock and sherry.
- Roast the lamb for approximately 20 minutes per pound, less 45 minutes.
- Serve with lima beans and roasted potatoes.
Tips & Substitutions
For a more robust flavor, consider marinating the leg of lamb overnight in the refrigerator. If you prefer a milder garlic taste, you can reduce the number of garlic cloves. Instead of cream sherry, you can use white wine or a splash of vinegar as a substitute. Ensure you baste the lamb frequently to keep it moist, and check the internal temperature to avoid overcooking. For additional flavor, try adding herbs like rosemary or thyme.
Serving Suggestions
Serve the leg of lamb with roasted new potatoes and a side of lima beans for a hearty meal. A fresh salad or steamed vegetables can complement the richness of the lamb. For a delightful pairing, consider serving it with a glass of cream sherry. This dish also pairs beautifully with Artichoke Casserole (Easy And Delicious) for a complete Mediterranean-inspired feast.
Storage & Reheating
Leftover leg of lamb should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a baking dish, cover it with foil, and warm it in a 300°F oven until heated through. For best results, avoid microwaving, as it can make the meat tough. Enjoy leftover lamb in sandwiches or salads for a tasty meal.
Nutrition & Diet Analysis (per serving)
Each serving of Leg Of Lamb With Garlic contains roughly 902 calories, with 12g protein, 80g carbohydrates, and 60g fat. It is an excellent source of vitamin A (56% of the Daily Value), potassium (25% of the Daily Value), and protein (24% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1716mg per serving (75% of the Daily Value).
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 cooked to the right doneness?
The best way to ensure your lamb is cooked to the desired doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F; for medium, it should reach 145°F. Remember that the lamb will continue to cook slightly after being removed from the oven, so consider taking it out a few degrees early.
Can I use a different cut of lamb for this recipe?
Yes, while a leg of lamb is traditional, you can use a lamb shoulder or rack of lamb as alternatives. Keep in mind that cooking times will vary based on the cut and size. A shoulder may require longer cooking to become tender, whereas a rack of lamb will cook faster and should be monitored closely.
What can I serve alongside the lamb?
In addition to roasted new potatoes and lima beans, consider serving a fresh mint chimichurri or yogurt sauce to cut through the richness of the lamb. A side of roasted vegetables or a grain salad, such as quinoa with herbs, would also make a great complement. For a delightful pairing, browse more Mediterranean recipes for inspiration.
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).