Recipes in the world of Flavilo

Roast Leg of Lamb served with vegetables

Roast Leg of Lamb

Roast leg of lamb is a classic dish, known worldwide as a favorite on festive tables. This recipe combines the natural flavors of fresh herbs and vegetables with tender lamb. The carefully prepared marinade and slow roasting guarantee that this dish will always impress guests.

Prep Time 30 min
Preparation 2 hr
Total 2 hr 30 min
700 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1 Leg of Lamb
⭕ 4 cloves Garlic
⭕ 3 sprigs Fresh Rosemary
⭕ 3 sprigs Fresh Thyme
⭕ 3 tbsp Olive Oil
⭕ 2 tbsp Lemon Juice
⭕ 1 tsp Salt
⭕ 1 tsp Ground Black Pepper
⭕ 500 g Vegetables (carrots, celery, onion)
⭕ 200 ml Water or Broth

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). Trim any excess fat from the leg of lamb and pat it dry with paper towels.

    2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Rub this mixture all over the leg of lamb, ensuring it's well coated.

    3

    Place the chopped vegetables in a roasting pan and pour the water or broth over them. Place the leg of lamb on top of the vegetables.

    4

    Place the roasting pan in the preheated oven and roast the leg of lamb for 1.5-2 hours, or until a meat thermometer inserted into the thickest part registers your desired doneness. Baste the lamb with the pan juices halfway through cooking.

    5

    Once the lamb is cooked, remove it from the oven and let it rest for 15 minutes before carving.

    6

    Slice the leg of lamb into thin slices and serve with the roasted vegetables. Serve with a fresh salad or mashed potatoes.