Leg Of Lamb
A tender roasted leg of lamb infused with aromatic herbs and garlic, perfect for special occasions or family dinners, offering rich flavors and juicy tenderness.
Ingredients
Instructions
- Mix all ingredients together and rub on the leg of lamb.
- Allow the lamb to sit in the refrigerator overnight.
- Pour 1/2 cup dry white wine and 1/2 cup water into a shallow roasting pan, or use 4 tablespoons lemon juice and 3/4 cup water as alternative.
- Place the lamb in the pan and roast at 275°F for approximately 25 minutes per pound, until the thermometer reads 160°F.
- A six-pound roast takes about 2 1/2 hours to cook.
Tips & Substitutions
For a deeper flavor, consider marinating the leg of lamb for up to 48 hours. If you don't have dry white wine, you can substitute with chicken broth for added richness. To enhance the flavors, try adding fresh herbs like rosemary or parsley. Make sure to let the lamb rest after cooking for juicier results. This recipe pairs beautifully with Lemon Pilaf as a side.
Serving Suggestions
Serve the roasted leg of lamb with sides like roasted vegetables or a fresh Healthy Salad Dressing for a balanced meal. It also pairs well with Beans And Escarole for a hearty accompaniment. For a more Mediterranean flair, consider serving it alongside Broiled Pesto Tomatoes.
Storage & Reheating
Store any leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a preheated oven at 300°F until warmed through, about 20 minutes. You can also slice and enjoy it cold in sandwiches or salads for a refreshing meal.
Nutrition & Diet Analysis (per serving)
Each serving of Leg Of Lamb contains roughly 71 calories, with 2g protein, 11g carbohydrates, and 4g fat. It is an excellent source of iron (31% of the Daily Value), dietary fiber (25% of the Daily Value), and calcium (22% of the Daily Value). It also contributes 7g 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 other cuts like lamb shoulder or rack of lamb, but cooking times may vary. Shoulder may need longer to become tender, while racks cook faster. Adjust the cooking time accordingly and monitor the internal temperature for optimal doneness.
What should I do if I don't have marjoram?
If you don't have marjoram, you can substitute with oregano or thyme, which will still complement the lamb nicely. The flavor profile will change slightly, but the dish will remain delicious. Fresh herbs can also be used for a more vibrant taste.
How can I tell when the lamb is done cooking?
The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 145°F, and for medium, 160°F. Always let the lamb rest for at least 15 minutes before slicing to allow the juices to redistribute.
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).