Pop Pop's Roast Leg of Lamb

Elevate your dinner table with "Pop Pop's Roast Leg of Lamb," a timeless recipe packed with flavor and family tradition. This succulent, bone-in leg of lamb is roasted to perfection, infused with aromatic garlic, fresh rosemary, and thyme for an herbaceous kick. A zesty lemon and olive oil rub enhances its natural richness, while dry white wine and a splash of stock create a luscious pan sauce to accompany the tender meat. Perfect for special occasions or a memorable Sunday dinner, this dish combines effortless techniques like garlic-stuffed incisions and basting for maximum flavor. With just 20 minutes of prep, this savory masterpiece serves 6 and pairs beautifully with roasted vegetables or creamy mashed potatoes. Discover how to create a restaurant-worthy roast your family will request time and again!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 5 pounds bone-in leg of lamb
• 8 pieces garlic cloves
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 3 tablespoons olive oil
• 1 piece lemon
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 1 cup chicken or lamb stock

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Trim any excess fat from the leg of lamb, leaving a thin layer for flavor. Pat the lamb dry with paper towels.

Step 3

Using a sharp knife, make small incisions all over the lamb (about 1-inch deep).

Step 4

Slice the garlic cloves into slivers and stuff a piece of garlic into each incision along with a small rosemary or thyme leaf.

Step 5

In a small bowl, mix olive oil, the zest of one lemon, coarse salt, and black pepper.

Step 6

Rub the olive oil mixture all over the lamb, ensuring it is evenly coated.

Step 7

Place the lamb on a roasting rack in a large roasting pan.

Step 8

Squeeze the juice of the lemon over the lamb and pour the dry white wine and chicken or lamb stock into the bottom of the roasting pan.

Step 9

Roast the lamb in the preheated oven for about 1 hour and 45 minutes (approximately 20 minutes per pound), or until the internal temperature reads 145°F (63°C) for medium-rare. Baste the lamb with pan juices every 30 minutes.

Step 10

Remove the lamb from the oven and cover loosely with aluminum foil. Let it rest for 15-20 minutes before carving.

Step 11

While the lamb rests, skim off any excess fat from the pan juices and strain them into a saucepan. Simmer until reduced slightly for a flavorful gravy, if desired.

Step 12

Carve the lamb into thin slices and serve hot with your favorite sides, drizzling any pan gravy over the top.

Nutrition Facts

Serving size	(2889.2g)

Amount per serving	% Daily Value*
Calories	7318.4

Total Fat 573.5g	0%
Saturated Fat 228.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1814.4mg	0%
Sodium 6927.7mg	0%
Total Carbohydrate 23.5g	0%
Dietary Fiber 3.8g	0%
Total Sugars 4.2g
Protein 471.6g	0%

Vitamin D 0IU	0%
Calcium 361.1mg	0%
Iron 39.0mg	0%
Potassium 6554.6mg	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: 72.3%

Protein: 26.4%

Carbs: 1.3%