{"id":25271,"date":"2025-06-02T13:21:47","date_gmt":"2025-06-02T11:21:47","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=25271"},"modified":"2025-06-02T13:21:47","modified_gmt":"2025-06-02T11:21:47","slug":"tender-roast-leg-of-lamb-recipe","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/tender-roast-leg-of-lamb-recipe\/","title":{"rendered":"Tender Roast Leg of Lamb Recipe"},"content":{"rendered":"<div id=\"attachment_13892\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-13892\" class=\"wp-image-13892 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/Ro%CC%82ti-gigot-dagneau-avec-son-accompagnement-repas-festif-de-noe%CC%88l.jpg\" alt=\"recipe oven-roasted leg of lamb\" width=\"800\" height=\"600\"><p id=\"caption-attachment-13892\" class=\"wp-caption-text\">Melt-in-the-mouth leg of lamb<\/p><\/div>\n<p>The <strong>roast leg of lamb<\/strong> is a classic and much-loved dish for festive occasions such as Easter Sunday, Christmas dinner, or any other family gathering. Its <strong>ultra-tender, melt-in-the-mouth meat<\/strong> is a true delight for any guest. It&#8217;s a simple dish to prepare, just as easy as cooking poultry in the oven, perfect for entertaining without spending hours in the kitchen.<\/p>\n<p>In less than 15 minutes, you&#8217;ve prepared your leg of lamb, which can then cook at your leisure while you take care of the side dishes. Simply ask your butcher to bone the leg if you wish, then coat it with an aromatic preparation before putting it in the oven.<\/p>\n<p>Meanwhile, you can prepare a delicious side dish, such as oven-roasted pan-fried <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/roasted-baby-potatoes-and-mushrooms\/\">baby potatoes and mushrooms<\/a> with balsamic vinegar. Simple, but so tasty<\/p>\n<p><img decoding=\"async\" class=\"aligncenter wp-image-13903 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/Comment-re%CC%81ussir-la-cuisson-du-gigot-ro%CC%82ti-au-four.jpg\" alt=\"juicy, melting oven-baked leg of lamb\" width=\"800\" height=\"1067\"><\/p>\n<h2>Video recipe<\/h2>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/Ta4AAwxHrKg\" width=\"560\" height=\"314\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ingredients for Roast Leg of Lamb<\/h2>\n<p><em><span style=\"background-color: #f7e7d7;\">NB: You&#8217;ll find the printable recipe card at the end of this article, as well as a FAQ with tips.<\/span><\/em><\/p>\n<ul>\n<li>1 boneless leg of lamb (2.5 kg \/ 5.5 lb), or ask your butcher to bone it.<br \/>\nCount on 300 to 350 g of raw lamb (before boning) per person<\/li>\n<li>4 garlic cloves<\/li>\n<li>2 tablespoons of butter<\/li>\n<li>1 teaspoon of sweet paprika<\/li>\n<li>3 sprigs of fresh thyme (If you don&#8217;t have any, you can use only rosemary, or vice versa. Dried thyme also works.)<\/li>\n<li>2 sprigs of rosemary<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<h3>For the sides<\/h3>\n<ul>\n<li>500 g (1.1 lb) baby potatoes<\/li>\n<li>300 g white button mushrooms<\/li>\n<li>3 tablespoons of balsamic vinegar<\/li>\n<li>2 teaspoons of herbes de Provence<\/li>\n<li>Salt and pepper<\/li>\n<li>2 garlic cloves<\/li>\n<li>2 tablespoons of olive oil<\/li>\n<li>Fresh rosemary and thyme<\/li>\n<\/ul>\n<div id=\"attachment_13899\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-13899\" class=\"wp-image-13899\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/Gigot-dagneau-ro%CC%82ti-au-four.jpg\" alt=\"roast leg of lamb in the oven\" width=\"590\" height=\"443\"><p id=\"caption-attachment-13899\" class=\"wp-caption-text\">Preparing the leg<\/p><\/div>\n<h2>Preparation steps<\/h2>\n<p><span style=\"text-decoration: underline;\">Before getting started, please read the FAQ below.<\/span><\/p>\n<p><strong>Start by preparing the side dish for the leg of lamb.<\/strong><\/p>\n<p>Wash the baby potatoes thoroughly and place them in a saucepan. Cover with water and cook for about 20 minutes.<\/p>\n<p>A skewer inserted into the potato should slide in easily.<\/p>\n<p>Drain in a colander.<\/p>\n<p>Wash and drain the mushrooms.<\/p>\n<p>In an ovenproof dish, combine all the ingredients and add the potatoes and mushrooms. Cut a few potatoes in half.<\/p>\n<p>Toss everything well so the vegetables are fully coated with the marinade. Top with sprigs of thyme and rosemary.<\/p>\n<p>Bake about 15 minutes before the end of the lamb\u2019s cooking time.<\/p>\n<h3>Cooking the leg of lamb<\/h3>\n<p><span style=\"text-decoration: underline;\">The leg of lamb should be at room temperature.<\/span><\/p>\n<p>Preheat the oven to 150\u00b0C \/ 302 \u00b0F (fan-assisted). You can also place it in a cold oven.<\/p>\n<p>Mix the softened butter with the sweet paprika, the leaves from one sprig of rosemary and one sprig of thyme.<\/p>\n<p>Trim the leg of lamb, remove any stamps (ink markings) that may be on the meat, and cut away any excess fat around it.<\/p>\n<p>Lightly salt the inside and season with pepper.<\/p>\n<div id=\"attachment_13902\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" aria-describedby=\"caption-attachment-13902\" class=\"wp-image-13902 size-full\" title=\"oven-roasted leg of lamb\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/comment-pre%CC%81parer-un-gigot-dagneau-1.jpg\" alt=\"how to prepare a leg of lamb in the oven\" width=\"800\" height=\"800\"><p id=\"caption-attachment-13902\" class=\"wp-caption-text\">preparation of oven-roasted leg of lamb<\/p><\/div>\n<p>Insert the 4 garlic cloves if your leg of lamb is boneless. If it\u2019s not boneless, make a small incision in the shank (the meatiest part) and two more in the leaner part of the leg, then insert the garlic cloves.<\/p>\n<p>Rub the entire leg with the softened butter, massaging it well.<\/p>\n<p>Reform the leg by securing it with wooden skewers, as shown in the photo below.<\/p>\n<p>You can tie it with kitchen twine or sew it, but this method is easier.<\/p>\n<p>Place the leg of lamb, meaty side up, in an ovenproof dish, and lay the bones next to it.&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"wp-image-13898 size-full aligncenter\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/gigot-dagneau-ro%CC%82ti-au-four-copie.jpg\" alt=\"leg of lamb baked to perfection\" width=\"800\" height=\"673\"><\/p>\n<p>Place the leg of lamb in a preheated oven at 150\u00b0C (300\u00b0F) using a fan (convection) setting.<br \/>\nIf you don\u2019t have a convection oven, don\u2019t worry, conventional heat works just fine.<\/p>\n<p>Every 20 minutes, baste the leg with its juices. You\u2019ll need about 2 hours and 30 minutes of cooking time for tender, juicy meat.<\/p>\n<p>Turn the leg 2 to 4 times during cooking, basting it each time. This will help it brown evenly.<\/p>\n<p>If it browns too quickly before the end of the cooking time, cover it with a sheet of aluminum foil and continue roasting.<\/p>\n<p>If the juices begin to reduce too much or start to burn, add a small glass of water.<\/p>\n<p>Ten minutes before the end of the cooking time, place the dish with the baby potatoes and mushrooms in the oven.<\/p>\n<p><span style=\"text-decoration: underline;\">After 2 hours and 30 minutes<\/span>, remove the leg of lamb from the oven and cover it with aluminum foil for 15 to 30 minutes. This will make the meat even more tender.<\/p>\n<p>Transfer to a serving platter and surround it with the roasted potatoes and mushrooms.<\/p>\n<p>Collect the pan juices. If they\u2019ve reduced too much, add half a glass of water and boil for a minute in a saucepan.<\/p>\n<p>Drizzle a little of the juice over the lamb, top with a sprig of rosemary, and serve.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-13901 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/recette-gigot-dagneau-ro%CC%82ti-au-four.jpg\" alt=\"melt-in-the-mouth leg of lamb meat\" width=\"800\" height=\"1067\"><\/p>\n<h2>FAQ \u2013 Roast Leg of Lamb<\/h2>\n<h3>How do you determine the weight of the leg of lamb per person?<\/h3>\n<p>Allow 300 g to 350 g of raw leg (bone-in) per person. Plan on a 2 kg leg of lamb for about 6 people. If you want leftovers, it\u2019s a good idea to choose a larger leg.<\/p>\n<h3>How do you get tender, juicy meat?<\/h3>\n<p><span style=\"text-decoration: underline;\">Note:<\/span> See our detailed cooking tips in this post: <a href=\"https:\/\/gateauetcuisinerachida.com\/en\/how-to-cook-leg-of-lamb-successfully\/\">Successfully Cooking Leg of Lamb<\/a><\/p>\n<p>Always use a leg at room temperature. If frozen, place it in the fridge the day before and take it out one hour before cooking to come to room temperature.<\/p>\n<p>Low-temperature slow cooking is your best ally. The leg of lamb cooks slowly and develops a beautiful golden color. Slow cooking keeps all the juices in the meat, making it tender and juicy. The lower the temperature, the longer the cooking time.<\/p>\n<p>I therefore recommend a happy medium: cooking at 150\u00b0C (302\u00b0F) is perfect, and the baking time should not exceed 3 hours. If you have more time, you can lower the temperature to 120\u00b0C (248\u00b0F) and cook it longer. At the end of cooking, if the leg hasn\u2019t browned enough, you can use the oven\u2019s grill function to brown it for about ten minutes.<\/p>\n<p>Never pierce the leg to speed up cooking. I\u2019ve seen some people do this, but it only dries out the meat as the juices escape.<\/p>\n<p>For cooking time, allow about <span style=\"text-decoration: underline;\">30 minutes per 500 g of meat for well-cooked doneness.<\/span><\/p>\n<p>You can use a meat thermometer to check the doneness. Insert the probe into the center of the fleshiest part of the meat. The <span style=\"text-decoration: underline;\">temperature should be around 66\u00b0C (151\u00b0F) for medium, and if you prefer well-done, go up to 75\u00b0C (167\u00b0F).<\/span><br \/>\n<img decoding=\"async\" class=\"wp-image-13895 size-full aligncenter\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/ro%CC%82ti-dagneau-facile-jpeg.jpeg\" alt=\"the perfect way to cook roast lamb in the oven\" width=\"800\" height=\"600\"><\/p>\n<h3>How to know if the leg of lamb is cooked?<\/h3>\n<p>You can check the doneness by piercing the leg in the center. If the juice that comes out is red, the meat is undercooked, what is called \u201crare\u201d or \u201cbleu\u201d cooking. The meat is medium when the juice is light pink. If the juice is clear, the meat is well cooked.<\/p>\n<h3>What side dishes?<\/h3>\n<p>A nice saut\u00e9 of baby potatoes and button mushrooms is a crowd-pleaser and pairs wonderfully with the tender, juicy leg of lamb.<\/p>\n<p>You can also serve other sides such as gratin dauphinois, green beans, asparagus, sweet potatoes, or buttered carrots with parsley.<br \/>\n<img decoding=\"async\" class=\"alignnone wp-image-13891 size-full\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/comment-re%CC%81ussir-un-gigot-dagneau-ro%CC%82ti-au-four.jpg\" alt=\"oven-roasted lamb, ultra-melting\" width=\"800\" height=\"1200\"><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-27529\" class=\"wprm-recipe-container\" data-recipe-id=\"27529\" data-servings=\"8\"><div class=\"wprm-recipe wprm-recipe-template-recette-new\"><div class=\"wprm-recipe-image wprm-block-image-circle\"><img decoding=\"async\" style=\"border-width: 5px;border-style: groove;border-color: #f8f3ef;\" width=\"200\" height=\"200\" src=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/ro\u0302ti-dagneau-facile-jpeg-500x500.jpeg\" class=\"attachment-200x200 size-200x200\" alt=\"oven-roasted leg of lamb\" srcset=\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/ro\u0302ti-dagneau-facile-jpeg-500x500.jpeg 500w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/ro\u0302ti-dagneau-facile-jpeg-150x150.jpeg 150w, https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2021\/12\/ro\u0302ti-dagneau-facile-jpeg-585x585.jpeg 585w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/div>\n<div class=\"wprm-recipe-template-recette-new-container\">\n\t<div class=\"wprm-recipe-template-recette-new-header\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Tender Roast Leg of Lamb Recipe<\/h2>\n\t\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 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onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg width=\"16px\" height=\"16px\" version=\"1.1\" viewBox=\"0 0 24 24\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linejoin=\"round\" d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.88<\/span> de <span class=\"wprm-recipe-rating-count\">8<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Oven-roasted leg of lamb with melt-in-the-mouth meat is the perfect recipe for a festive meal at Easter, Christmas or any other occasion.<\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-icon wprm-recipe-servings-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#333333\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label\">QUANTIT\u00c9:<\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-27529 wprm-recipe-servings-adjustable-tooltip wprm-block-text-normal\" data-recipe=\"27529\" aria-label=\"Adjust recipe servings\">8<\/span><\/div>\n\n\t\t<div class=\"wprm-spacer\" style=\"height: 12px;\"><\/div>\n\t\t\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-empty\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #000000;\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label\">CUISSON<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">2<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> hours<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hours<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n\n\t\t<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal wprm-recipe-jump-to-comments-inline-button wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: 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20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> \u00c9PINGLER<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"27529\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" fill=\"#ffffff\"><path fill=\"#ffffff\" d=\"M11.6,0C10.1,0,8.8,0.8,8,2C7.2,0.8,5.9,0,4.4,0C2,0,0,2,0,4.4c0,4.4,8,10.9,8,10.9s8-6.5,8-10.9 C16,2,14,0,11.6,0z\"\/><\/g><\/svg><\/span> ENREGISTRER<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"27529\">Enregistr\u00e9!<\/a><\/span>\n\t\t\n\t\t\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Main course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">French<\/span><\/div><\/div>\n\t\t\n\t\t\n\t\t\n\t\t<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-author-label\">Auteur: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">Rachida<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\n\t<div id=\"recipe-27529-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-27529-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"27529\" data-servings=\"8\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\">INGR\u00c9DIENTS<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-27529-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"8\" data-recipe=\"27529\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"8\" data-recipe=\"27529\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"8\" data-recipe=\"27529\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">boneless leg of lamb<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">2.5 kg \/ 5.5 lb, or ask your butcher to bone it. Count on 300 to 350 g of raw lamb (before boning) per person<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">of butter<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sweet paprika<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sprigs of fresh thyme<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">If you don't have any, you can use only rosemary, or vice versa. Dried thyme also works.<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">sprigs of rosemary<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-name\">Salt and pepper<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the sides<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">(1.1 lb) baby potatoes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">white button mushrooms<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">balsamic vinegar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"> herbes de Provence<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-name\">Salt and pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"> olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-name\">Fresh rosemary and thyme<\/span><\/li><\/ul><\/div><\/div>\n\n<div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-1056861089\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-1056861089\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Mode Cuisson<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Emp\u00eachez votre \u00e9cran de devenir noir<\/span><\/div>\n\t\n<div id=\"recipe-27529-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-27529-instructions-container wprm-block-text-normal\" data-recipe=\"27529\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\">PR\u00c9PARATION<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27529-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Before getting started, please read the FAQ above.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Start by preparing the side dish for the leg of lamb.<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27529-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash the baby potatoes thoroughly and place them in a saucepan. Cover with water and cook for about 20 minutes.<\/div><\/li><li id=\"wprm-recipe-27529-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">A skewer inserted into the potato should slide in easily.<\/div><\/li><li id=\"wprm-recipe-27529-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Drain in a colander.<\/div><\/li><li id=\"wprm-recipe-27529-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash and drain the mushrooms.<\/div><\/li><li id=\"wprm-recipe-27529-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In an ovenproof dish, combine all the ingredients and add the potatoes and mushrooms. Cut a few potatoes in half.<\/div><\/li><li id=\"wprm-recipe-27529-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Toss everything well so the vegetables are fully coated with the marinade. Top with sprigs of thyme and rosemary.<\/div><\/li><li id=\"wprm-recipe-27529-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><u>Bake about 15 minutes before the end of the lamb\u2019s cooking time.<\/u><\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Cooking the leg of lamb<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-27529-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The leg of lamb should be at room temperature.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Preheat the oven to 150\u00b0C \/ 302 \u00b0F (fan-assisted). You can also place it in a cold oven.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Mix the softened butter with the sweet paprika, the leaves from one sprig of rosemary and one sprig of thyme.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Trim the leg of lamb, remove any stamps (ink markings) that may be on the meat, and cut away any excess fat around it.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Lightly salt the inside and season with pepper.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Insert the 4 garlic cloves if your leg of lamb is boneless. If it\u2019s not boneless, make a small incision in the shank (the meatiest part) and two more in the leaner part of the leg, then insert the garlic cloves.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Rub the entire leg with the softened butter, massaging it well.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Reform the leg by securing it with wooden skewers, as shown in the photo below.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">You can tie it with kitchen twine or sew it, but this method is easier.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the leg of lamb, meaty side up, in an ovenproof dish, and lay the bones next to it.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place the leg of lamb in a preheated oven at 150\u00b0C (300\u00b0F) using a fan (convection) setting. If you don\u2019t have a convection oven, don\u2019t worry, conventional heat works just fine.<\/span><\/div><\/li><li id=\"wprm-recipe-27529-step-2-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Every 20 minutes, baste the leg with its juices. You\u2019ll need about <u>2 hours and 30 minutes of cooking time for tender, juicy meat.<\/u><\/span><\/div><\/li><li id=\"wprm-recipe-27529-step-2-12\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Turn the leg 2 to 4 times during cooking, basting it each time. This will help it brown evenly.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-13\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If it browns too quickly before the end of the cooking time, cover it with a sheet of aluminum foil and continue roasting.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-14\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If the juices begin to reduce too much or start to burn, add a small glass of water.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-15\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Ten minutes before the end of the cooking time, place the dish with the baby potatoes and mushrooms in the oven.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-16\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\"><strong>After 2 hours and 30 minutes<\/strong>, remove the leg of lamb from the oven and cover it with aluminum foil for 15 to 30 minutes. This will make the meat even more tender.<\/span><\/div><\/li><li id=\"wprm-recipe-27529-step-2-17\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Transfer to a serving platter and surround it with the roasted potatoes and mushrooms.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-18\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Collect the pan juices. If they\u2019ve reduced too much, add half a glass of water and boil for a minute in a saucepan.<\/div><\/li><li id=\"wprm-recipe-27529-step-2-19\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Drizzle a little of the juice over the lamb, top with a sprig of rosemary, and serve.<\/div><\/li><\/ul><\/div><\/div>\n\t<div id=\"recipe-video\"><\/div>\n\t\n\t\n\n\n<\/div><\/div><\/div>\n<p>Thank you for visiting my blog and for your comments.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The roast leg of lamb is a classic and much-loved dish for festive occasions such as Easter Sunday, Christmas dinner, or any other family gathering. Its ultra-tender, melt-in-the-mouth meat is&hellip;<\/p>\n","protected":false},"author":3,"featured_media":23939,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"no","_lmt_disable":"","footnotes":""},"categories":[4407,4406,4398],"tags":[8326],"class_list":["post-25271","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipe","category-easy-meal-idea","category-savoury-recipes","tag-lamb"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tender Roast Leg of Lamb Recipe | G\u00e2teau et cuisine Rachida<\/title>\n<meta name=\"description\" content=\"Roast leg of lamb with tender, melt-in-the-mouth meat is the perfect recipe for a festive meal at Easter, Christmas, or any 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