Bone-In Leg of Lamb
A leg of lamb will come in a variety of sizes and can be served bone-in or boneless and butterflied. A bone in leg of lamb can range from 4-7 pounds. Smaller legs have a milder, sweeter flavor.
When shopping, look for meat that has a soft pink to red coloring with white marbling that is relatively lean.
Lamb chops and ground lamb is generally found in supermarkets and available year round but often you will only see lamb legs during the various holiday seasons. Talk with your grocer to special order a leg of lamb or purchase from a local butcher shop.
The leg of lamb is generally thought of as bone-in but is often sold de-boned and butterflied.
Most supermarket butchers will be happy to de-bone and butterfly the leg of lamb for you.
Butterflied Leg of Lamb
If not, visit your local meat market for this special treatment. This cut of lamb is great for the grill. Cook over low direct heat until a slight bit of pink remains in the center. Leftovers make great gyros for later in the week
Medium - 160°F
Well-Done - 170°F
Boneless, Butterflied & Rolled
Medium - 160°F
Well-Done - 170°F
Herbed Bone-In Leg of Lamb
1 tablespoon soy sauce
1 tablespoon olive oil
1 clove garlic, crushed
1 teaspoon pepper
1/2 teaspoon ground ginger
1 whole bay leaf, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
6 pounds lamb leg, bone-in
In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage and marjoram.
Place lamb on rack in roasting pan. With sharp knife, make frequent slits in surface of lamb. Move knife from side to side to enlarge pockets. Rub herb mixture into each slit. Rub any remaining mixture over roast.
Roast in 325ºF oven for 20 to 25 minutes per pound or until meat thermometer registers 145ºF for medium-rare. Remove roast from oven, cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Pan drippings can be used in gravy or skimmed and served au jus.
Easy Marinaded Honey and Wine Leg of Lamb
1/2 cup dry white wine or chicken broth
1/3 cup honey
1/2 cup finely chopped onion
1/2 cup finely chopped fresh mint or 3 tablespoons dried mint
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
4-6 pounds boneless leg of lamb
Combine marinade ingredients. Reserve 1/4 cup for basting. Place lamb in large sealable plastic bag or large glass dish. Pour marinade over lamb. Seal bag tightly or cover lamb with plastic wrap and refrigerate four hours or overnight. Remove lamb and discard marinade.
Place lamb on rack in baking pan. Bake in 325ºF oven for 20 to 25 minutes per pound, or until desired degree of doneness. Baste occasionally with reserved marinade during last 20 minutes of cooking. Remove lamb from oven, cover lightly and let sit for 10 minutes. Internal temperature will rise approximately 10 degrees.
Leg Of Lamb With Roasted Vegetables
1/2 Cup Olive Oil
Juice from 3 Lemons
4 garlic cloves; minced
3 tablespoons fresh marjoram; chopped
2 tablespoons fresh rosemary; chopped
6 pound leg of lamb, boned and butterflied. This can be done by your butcher
Salt and freshly ground black pepper, to taste
5 large baking potatoes, each cut into 6 lengthwise wedges
4 medium zucchini; halved lengthwise
4 red bell peppers, each seeded, cut into 4 lengthwise slices
Lemon wedges for serving
Combine 1/3 cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary. Spread over the leg of lamb and marinate for 24 hours.
Bring the lamb to room temperature. Heat broiler and broiler pan. Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible. Season with salt and pepper to taste.
Place lamb on the boiler pan and broil for 15 minutes. Turn the lamb and broil for 13 to 15 minutes longer. Remove from the broiler and let stand 10 minutes before slicing.
Combine the potatoes, the remaining 2-4 tablespoons of olive oil and salt and pepper to taste.
In a large roasting pan, place the potatoes in the oven at the same time as the lamb goes under the broiler. Roast, tossing once, for 25 minutes.
Add the zucchini and peppers, tossing them with the potatoes, and roast until all of the vegetables are just tender when pierced with a knife, about 12 minutes more.
Season with additional salt and pepper if necessary and the remaining 1 tablespoon of marjoram. Mound the vegetables on a platter and serve with the sliced lamb and lemon wedges.