Best 4 Best Leg Of Lamb Recipes

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The succulent and tender leg of lamb is a centerpiece worthy of any special occasion, whether it's a family gathering or a romantic dinner. Its rich, slightly gamey flavor and melt-in-your-mouth texture make it a true culinary delight. With careful preparation and the right cooking techniques, you can create a dish that will impress your guests and leave them craving more. This article will guide you through the culinary journey, presenting a collection of delectable recipes tailored to suit various preferences and skill levels.

Here are our top 4 tried and tested recipes!

BEST LEG OF LAMB



Best Leg of Lamb image

When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared a leg of lamb recipe using these ingredients. She didn't give the amounts, but I've come close to recreating them. -Karen McAshan, Kerrville, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 12 servings.

Number Of Ingredients 9

1/3 cup minced fresh rosemary
2 tablespoons Dijon mustard
2 tablespoons olive oil
8 garlic cloves, minced
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 bone-in leg of lamb (7 to 9 pounds), trimmed
1 cup chicken broth

Steps:

  • In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight., Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours., Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

Nutrition Facts : Calories 246 calories, Fat 11g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 320mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

BONELESS LEG OF LAMB



Boneless Leg of Lamb image

Make and share this Boneless Leg of Lamb recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs lamb
olive oil
1 cup chopped fresh parsley
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1 pinch salt
1 pinch pepper

Steps:

  • Generously rub leg of lamb with olive oil.
  • Season lamb with all the ingredients listed, making sure that they are evenly distributed.
  • Place leg of lamb on a rack in a roasting pan.
  • Preheat oven to 325 degrees and bake leg of lamb uncovered for 30 minutes per pound or until internal temperature reaches 120 to 130 degrees at the thickest point.

THE BEST BBQ LEG OF LAMB



The Best BBQ Leg of Lamb image

The name says it all. The meat must marinate for at least 24 hours prior to cooking. Thank you Sheryl for the recipe. Based on a recent review to clarify the tomato sauce is tomato ketchup not puree.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 kg butterflied leg of lamb
1/4 cup oil
1 cup apple cider vinegar
3/4 cup brown sugar
1/2 cup tomato sauce
1/2 cup chutney
3 crushed garlic cloves
3 teaspoons salt
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 tablespoon ground coriander
2 teaspoons mustard powder
2 teaspoons ground ginger
2 teaspoons mixed herbs

Steps:

  • Marinate at least for 1 day.
  • Best on BBQ slowly cooked over a low flame for a few hours.
  • Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
  • Absolutely delicious.

Nutrition Facts : Calories 504.8, Fat 21.4, SaturatedFat 6.8, Cholesterol 157.5, Sodium 1162.7, Carbohydrate 23.2, Fiber 0.9, Sugar 20.7, Protein 51.9

Tips:

  • Choose the Right Cut of Lamb: Opt for a leg of lamb that is evenly thick and has a good amount of marbling for added flavor and tenderness.
  • Prepare the Lamb: Trim excess fat, leaving a thin layer for flavor, and make small incisions in the meat to help it absorb the marinade.
  • Use a Flavorful Marinade: Experiment with different marinade recipes that include herbs, spices, and citrus to enhance the flavor of the lamb.
  • Slow-Cook the Lamb: Leg of lamb benefits from low and slow cooking methods, such as roasting, braising, or stewing, to achieve fall-off-the-bone tenderness.
  • Monitor the Internal Temperature: Use a meat thermometer to ensure the lamb reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Let the Lamb Rest: After cooking, allow the lamb to rest for 10-15 minutes before carving to redistribute the juices and ensure a moist and flavorful result.

Conclusion:

Creating a delicious and memorable leg of lamb dish requires careful selection of the meat, proper preparation, and a flavorful marinade. By following these tips and experimenting with different recipes, you can achieve a tender, juicy, and flavorful leg of lamb that will impress your family and friends. Don't be afraid to try different cooking methods and explore new flavor combinations to create your own signature leg of lamb recipe.

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