Succulent Roast Leg of Lamb

Elevate your dinner table with this **Succulent Roast Leg of Lamb**, a show-stopping centerpiece that combines tender, juicy meat with an infusion of bold, aromatic flavors. This recipe features a 4-pound leg of lamb generously seasoned with a fragrant herb paste made from fresh rosemary, thyme, garlic, lemon zest, and olive oil. The lamb is roasted to perfection, with white wine added to the pan for moistness and a flavorful gravy base. Ideal for holidays or special occasions, this roasted lamb is sure to impress with its golden exterior and rich, savory taste. Ready in just over two hours, it pairs beautifully with roasted vegetables, creamy mashed potatoes, or your favorite seasonal sides. Perfect for home cooks seeking a flavorful, elegant centerpiece, this roast is a celebration of timeless culinary tradition.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 4 pounds leg of lamb
• 3 tablespoons olive oil
• 8 pieces garlic cloves
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 tablespoon lemon zest
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup white wine

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Remove the leg of lamb from the refrigerator and let it sit at room temperature for 30 minutes before cooking.

Step 3

In a small bowl, finely chop the garlic cloves, rosemary, and thyme, then mix with olive oil, lemon zest, salt, and black pepper to form a paste.

Step 4

Place the leg of lamb on a rack in a roasting pan. Use a small sharp knife to make incisions all over the lamb and stuff these incisions with the herb paste.

Step 5

Rub any remaining herb paste all over the surface of the lamb.

Step 6

Pour the white wine into the bottom of the roasting pan to keep the meat moist during cooking and to form a base for the gravy.

Step 7

Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Step 8

Once cooked, remove the lamb from the oven, cover it loosely with aluminum foil, and let it rest for 15 minutes before carving.

Step 9

Carve the lamb, serve with pan juices, or make a simple gravy from the drippings, and enjoy with your choice of sides.

Nutrition Facts

Serving size	(2143.8g)

Amount per serving	% Daily Value*
Calories	5964.4

Total Fat 426.8g	0%
Saturated Fat 173.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1759.9mg	0%
Sodium 6045.3mg	0%
Total Carbohydrate 18.9g	0%
Dietary Fiber 3.1g	0%
Total Sugars 2.4g
Protein 466.7g	0%

Vitamin D 0IU	0%
Calcium 424.4mg	0%
Iron 40.6mg	0%
Potassium 6319.0mg	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: 66.4%

Protein: 32.3%

Carbs: 1.3%