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perfectly cooked roast leg of lamb

How to cook leg of lamb successfully?

4.50 de 2 votes
If you're wondering how to cook your leg of lamb successfully, this article will help you prepare a juicy, melting leg of lamb with ease. I explain everything you need to know for perfect cooking, with or without a meat thermometer.
SERVING:6
TOTAL TIME1 hour 40 minutes
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Course: Main course
Cuisine: French
Keyword: lamb meat, leg of lamb, oven baking
Author: Rachida

INGREDIENTS
 

  • 1 leg of lamb about 2 kg (4.4 lbs)
  • 4 garlic cloves feel free to add more in the roasting pan
  • 1 sprig of fresh rosemary
  • 1 teaspoon sweet paprika
  • 2 tablespoons softened butter
  • 1 sprig of fresh thyme
  • Salt and pepper to taste

PREPARATION

  • Bring the leg of lamb to room temperature. If it was in the refrigerator, take it out 30 minutes to 1 hour before cooking.
  • Mix the softened butter with the sweet paprika, and the rosemary and thyme leaves.
  • Prepare the lamb by trimming any excess fat with a sharp knife and patting it dry with paper towels. Season with salt and pepper.
  • If the leg is boneless, insert garlic cloves inside. If it’s bone-in, make two small incisions near the shank and insert two garlic cloves.
  • Rub the entire leg with the butter mixture, massaging it well so the flavors penetrate the meat.
  • Tip: You can do this the day before or a few hours ahead and refrigerate the lamb, wrapped.
  • Preheat the oven to 200°C (392°F).
  • Place the leg in a roasting pan, meaty side up, and place the bones (if any) alongside.
  • Roast in the preheated oven for 15 minutes at 200°C (392°F).
  • Then reduce the oven temperature to 180°C (356°F) and continue roasting for 45 minutes for medium-rare or 1 hour 25 minutes for medium-well.
  • Every 20 minutes, baste the lamb with its juices and turn it so it cooks evenly. Add a splash of water each time if the juices are drying up or reducing too much and risk burning.
  • If the lamb browns too quickly before the end of cooking, cover it loosely with foil and continue roasting.
  • If you have a meat thermometer, check the internal temperature of the lamb leg. For medium-rare, it should read around 60°C (140°F); for medium, about 65°C (149°F); and for well-done, up to 75°C (167°F).
  • After cooking, let the lamb rest for 15 to 30 minutes under a sheet of aluminum foil to allow the meat to become more tender.
  • Collect the cooking juices from the roasting pan. If needed, add a bit of water and bring to a boil for one minute.
  • Drizzle the lamb with the juices and garnish with a few sprigs of rosemary.
  • Serve with mashed potatoes, flageolet beans, or green beans, for example.