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roasted lamb in a baking pan with roasted potatoes

Roast Leg of Lamb

Print Recipe
Prep Time 4 hours 30 minutes
Cook Time 1 hour 15 minutes
Servings 6
Author Jehan Powell

Ingredients

  • 3 - 3.5 lb boneless leg of lamb
  • 3 tbsp butter, softened
  • 5 cloves garlic, crushed
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp rosemary, finely chopped
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 1 cup beef broth

Instructions

  • Preheat your oven to 350°F (175°C).

Prepare the Lamb:

  • Rinse the lamb leg under cold water and pat it dry with paper towels.
  • Trim excess fat and cut small slits into the lamb.

Seasoning the Lamb:

  • In a small bowl, combine the softened butter, minced garlic, paprika, cumin, chopped rosemary, black pepper, and salt. Mix well until the ingredients are thoroughly incorporated.
  • Rub the seasoned butter mixture all over the surface of the lamb leg, ensuring even coverage. Be sure to put some of the seasoned butter into the slits.
  • Allow lamb to season for at least 4 hours, preferable overnight.

Roasting the Lamb:

  • Pour the beef broth into the bottom of the roasting pan. This will help keep the lamb moist during cooking.
  • Cover the roasting pan tightly with aluminum foil, ensuring it's sealed around the edges.
  • Place the pan in the preheated oven and roast the lamb for approximately 1 hour.
  • After 1 hour, remove the foil covering from the roasting pan.
  • Increase the oven temperature to 425°F (220°C) and continue roasting the lamb for an additional 15-20 minutes or until the surface is golden brown and the internal temperature reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C), and for medium, aim for 160°F (71°C).
  • Once done, remove the lamb leg from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, resulting in a juicier and more tender roast.
  • Carve the roasted lamb leg into slices, against the grain for optimal tenderness.