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🍽️ Roasted Leg of Lamb

501 kcal · 110 min · 4 servings

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Ingredients

Instructions

  1. 1. Peel the garlic cloves and chop them roughly.
  2. 2. Wash the rosemary and thyme and shake them dry.
  3. 3. Strip the leaves from the stems and chop the herbs finely.
  4. 4. Wash the lemon and grate the zest.
  5. 5. Squeeze the juice from the lemon.
  6. 6. Mix the garlic, herbs, lemon zest, lemon juice, bay leaves, and oil in a bowl.
  7. 7. Rub the leg of lamb all over with the marinade.
  8. 8. Place the meat into a plastic bag.
  9. 9. Marinate the meat in the refrigerator for 24 hours.
  10. 10. Preheat the oven to 200 degrees Celsius.
  11. 11. Take the leg of lamb out of the bag.
  12. 12. Place the meat on a baking sheet lined with baking paper.
  13. 13. Season the leg generously with salt and pepper.
  14. 14. Roast the meat for about 30 minutes until the surface browns.
  15. 15. Drizzle the meat with the remaining oil.
  16. 16. Reduce the oven temperature to 140 degrees Celsius.
  17. 17. Continue roasting the meat for another 50 to 60 minutes.
  18. 18. Cover the meat with aluminum foil or baking paper if necessary.
  19. 19. Pierce the leg of lamb near the bone with a fork.
  20. 20. Check the escaping juice: if it is clear, the meat is done.
  21. 21. Roast the meat for another 5 to 10 minutes if the juice is bloody.
  22. 22. Remove the leg of lamb from the oven.
  23. 23. Let the meat rest for 10 minutes covered.
  24. 24. Slice the meat off the bone against the grain.
  25. 25. Serve the meat.

Nutrition per serving