Elise's Roast Leg of Lamb

Infused with the rich flavors of garlic, fresh rosemary, and thyme, Elise's Roast Leg of Lamb is a show-stopping centerpiece perfect for family gatherings or special occasions. This juicy, bone-in leg of lamb is marinated with a zesty herb-garlic paste and oven-roasted to perfection alongside tender carrots, onions, and potatoes. A splash of dry white wine or chicken broth adds depth to the pan juices, creating a succulent base for serving. Ready in just under two hours, including prep time, this impressive dish is as easy to prepare as it is elegant to present. Serve it sliced with the beautifully caramelized vegetables and a drizzle of the savory pan drippings for a meal that’s as comforting as it is unforgettable. Perfect for holiday feasts or elevated Sunday dinners, this recipe is a celebration of timeless flavors and culinary finesse.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 5 pounds bone-in leg of lamb
• 6 whole garlic cloves
• 2 tablespoons fresh rosemary
• 1 tablespoon fresh thyme
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 medium carrots
• 2 medium yellow onions
• 4 medium potatoes
• 1 cup dry white wine or chicken broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the seasoning paste by finely mincing the garlic cloves and combining them with fresh rosemary, thyme, olive oil, lemon juice, kosher salt, and black pepper in a small bowl.

Step 3

Rub the herb-garlic mixture evenly over the entire surface of the leg of lamb, ensuring the flavors penetrate by pressing it into the meat.

Step 4

Peel and chop the carrots, onions, and potatoes into large chunks and arrange them in the bottom of a roasting pan.

Step 5

Place the seasoned leg of lamb on top of the vegetables in the roasting pan.

Step 6

Pour the dry white wine or chicken broth into the bottom of the pan to help flavor the juices and add moisture during roasting.

Step 7

Insert a meat thermometer into the thickest part of the lamb without touching the bone.

Step 8

Roast the lamb in the preheated oven until the internal temperature reaches 135°F (57°C) for medium-rare, about 90 minutes. Adjust cooking times for your desired doneness (125°F for rare, 145°F for medium).

Step 9

Halfway through roasting, toss the vegetables in the pan juices to ensure even cooking and flavor distribution.

Step 10

Remove the lamb from the oven and tent it loosely with foil. Allow it to rest for 15 minutes before carving to retain juices.

Step 11

Slice the lamb and serve alongside the roasted vegetables, spooning the flavorful pan juices over the top.

Nutrition Facts

Serving size	(3836.4g)

Amount per serving	% Daily Value*
Calories	8319.7

Total Fat 588.6g	0%
Saturated Fat 231.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 1814.4mg	0%
Sodium 3055.1mg	0%
Total Carbohydrate 225.8g	0%
Dietary Fiber 28.7g	0%
Total Sugars 31.2g
Protein 493.2g	0%

Vitamin D 0IU	0%
Calcium 547.3mg	0%
Iron 48.1mg	0%
Potassium 11669.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 24.1%

Carbs: 11.1%