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This Leg of Lamb Recipe is a delicious meat option perfect for a cozy, flavorful dinner. It's low-carb, gluten-free, and dairy-free, making it versatile for those with special dietary requirements.
Imagine tender, juicy lamb seasoned with a hint of mustard and herb de Provence, nestled atop a medley of hearty roasted vegetables—all coming together in a symphony of delicious flavors. Whether you're planning a special family meal or just craving a comforting yet wholesome dish, this recipe is one of my favorite roast lamb recipes.
This recipe is:
Table of Contents
5 Reasons to Love This Recipe
Here are 5 reasons why you'll adore this lamb leg roast recipe:
- Simple preparation with flavorful results.
- Adaptable for low-carb diets.
- Ideal for special occasions or gatherings.
- Versatile ingredients which are easy to find.
- Unexpectedly delicious for guests.
Is Leg of Lamb Low-Carb?
Yes, leg of lamb is naturally low in carbs. Despite the roasted vegetables adding some carbs, this recipe has 12 g net carbs per serving. If you focus solely on the lamb, it's essentially carb-free. Use alternative vegetables for roasting to lower the overall carb content—it's up to you!
Leg of Lamb Ingredients List
You'll need the following ingredients for this leg of lamb recipe:
For the Leg of Lamb
- 7 pound leg of lamb
- ½ cup Dijon mustard
- ¼ cup herbes de Provence
- 1 tablespoon kosher salt
- ½ tablespoon pepper
For the Roasted Vegetables
- 8 garlic cloves, peeled & halved
- 6 carrots, peeled & cut into chunks
- 3 onions, peeled & quartered
- 3 turnips, quartered
- 2 yellow beets, peeled & quartered
- 2 tablespoons olive oil
- 1 celery root, peeled & cubed
- 1 teaspoon kosher salt
- 1 cup dry white wine
- 1 cup beef stock, unsalted
Ingredient Substitutions
If you're looking for some ingredient swaps, here are some simple alternatives you can use:
- Dijon mustard: Substitute with whole-grain mustard; avoid yellow mustard.
- Herbes de Provence: Use a dried Italian seasoning mix.
- Celery root: Substitute with cauliflower or rutabaga for a similar texture, though with a different flavor.
- Onions: Use shallots if you don't want to add onions.
- Carrots: Replace with round radishes, which are lower in carbs and add a delightful taste.
- Turnips: Substitute with kohlrabi (ensure it's well-peeled).
- White wine: Instead of wine, mix ā cup apple cider vinegar with ā cups water.
- Beef stock: Use chicken or vegetable stock as alternatives. Water with added bouillon cubes works in a pinch.
Additional Ingredients
Enhance the flavors of the roasted leg of lamb recipe with these creative additions:
- Herbs: Roasted lamb leg pairs beautifully with fresh rosemary sprigs, thyme, and parsley. Chop them finely and mix them into the lamb seasoning.
- Acids: Before roasting, squeeze fresh lemon juice over the vegetables to add a refreshing brightness. After cooking, sprinkle lemon zest for an extra burst of flavor.
Note: These are only optional ingredients and are not a part of the original recipe.
Cooking Tools
You'll need the following cooking tools to make this leg of lamb recipe:
- Baking dish large enough to hold the lamb and vegetables
- Aluminum foil
- Meat thermometer
- Chef's knife
- Cutting board
- Mixing bowls
- Fine mesh strainer
- Heavy-bottomed skillet
- Wooden spoon
How to Make Leg of Lamb: Complete Cooking Guide
Cooking Method
- Roasting
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Peel and cube one celery root.
- Peel and quarter onions.
- Peel and cut carrots into large chunks.
- Quarter the turnips.
- Peel and halve the garlic cloves.
- Peel and quarter the yellow beets.
Cooking Instructions
Preparing the Lamb
- Season with the salt and pepper. Coat with the mustard and herbes de Provence. Allow to come to room temperature on the counter for at least an hour.
- Preheat the oven to 400°F (204°C).
Preparing the Vegetables
- Add the prepared vegetables to a baking dish large enough to hold the lamb.
- Add the oil, salt, and a few cranks of pepper. Toss to coat.
Roasting the Lamb
- Place the lamb on top of the vegetables.
- Add the stock and wine, then cover tightly with foil.
- Roast for 45 minutes to 1 hour. When the meat registers 120°F (49°C), remove the foil and increase the temperature to 425°F (218°C).
- Remove when the thickest part of the meat reads 130 F (54°C).
- Remove the lamb from the baking dish and loosely tent with foil. Allow to rest for 10 minutes.
For the Gluten-Free Gravy
- While the meat is resting, heat a heavy-bottomed skillet over high heat.
- Strain the juice from the roasted vegetables into the skillet. Begin to reduce.
- Using a fine mesh strainer, take 3-4 cooked carrot chunks and about 2 of the cooked turnip or celery root pieces. Mash through the strainer with the back of a wooden spoon into the skillet.
- Mix well to incorporate and continue to reduce until the desired consistency has been achieved. Taste and adjust the seasonings.
Step 1: Get your root vegetables all chopped and ready. Use whatever you would like or what I used in the recipe.
Step 2: Place the seasoned leg of lamb on top of the vegetables.
Step 3: Smear that leg of lamb with mustard and give it a really good coating of Herbs de Provence. This is going to be so delicious.
Step 4: Roast the leg of lamb until it reaches the desired doneness.
Step 5: Transfer the roasted leg of lamb to a cutting board.
Step 6: Slice the leg of lamb and serve with the roasted vegetables.
My Pro Tip
The leg of lamb needs a little bit of attention paid to it while cooking. It is absolutely amazing just how fast the internal temperature climbs for a bone-in leg of lamb once it starts cooking. Although I have given a rough estimate for cook time, it is best to keep an instant read thermometer handy and check the temperature (at the thickest part of the meat) regularly after about 110°F (43°C). Once lamb hits the 120°F mark, we have to remember that the meat will “carry over” cook another 10°F while it rests. That means if you want Medium Rare lamb, it needs to be removed from the oven between 120°F (49°C) and 125°F (52°C), tented with foil and rested for 10-12 minutes. Unfortunately, there is no turning back time with this recipe… and overcooked lamb gets chewy fast! The rule of thumb is to keep an eye on the lamb after about 45 minutes in the oven, then take the temperature regularly.
Where to Buy Leg of Lamb?
You can buy a leg of lamb at almost every high-end grocery store. If you have a local market with a butcher counter, you'll be able to order a leg of lamb in advance. If you can't find a leg of lamb in the fresh meat section of the grocery store, check in the frozen meat section. Lamb does not move as fast as chicken, beef, or pork.
Typically, legs of lamb are sold vacuum packed, so they have a longer shelf life. The package will indicate whether it is a bone-in or boneless leg of lamb. If you are having a hard time finding the information on the label, skip it completely. Just look at the meat itself. If it has a net around the meat, it is boned.
I have purchased wonderful leg of lamb from Costco, Whole Foods, Wegmans, and Heinens grocery stores. In Cleveland, the West Side Market and Miles Farmers Market have incredible choices.
When to Buy Leg of Lamb?
The best time to buy lamb is generally in the spring when it is most tender. Tender meat is especially important when cooking the rack, chops, or saddle.
However, buying legs, shanks, and lamb shoulders in the fall and winter is better- and cheaper. Cuts like these tend to be less expensive during the winter. Tenderness usually isn't as important for these large muscle cuts since they will most likely be braised or roasted, breaking down the tough connective tissue.
How Much Leg of Lamb Per Person?
The quantity depends entirely upon whether you are buying a bone-in or boneless leg of lamb. The following may seem like large portions. Remember that the leg of lamb will significantly reduce in size while it cooks. Here's the rule of thumb:
- Bone-In Leg of Lamb: ½ to ⅔ pound per person.
- Boneless Leg of Lamb: ⅓ pound per person.
A typical serving size for meat is around ¼ pound per person, meaning weight after cooking. It is always best to be cautious. I buy more than I need, particularly for people who want seconds!
What Temperature Do I Cook Leg of Lamb At?
The perfect question to ask. Here's the scoop: don't use a timer solely as a guide to cooking lamb. Every cut of lamb is going to cook differently. Each lamb has a different fat and moisture composition as well as bone density. It is really difficult to cook lamb with only a timer and have it come out of the oven perfectly.
As a rough guide, 15 minutes per pound of meat at 400°F (200°C) oven temperature will give you medium-rare lamb. But you really want to use a meat thermometer to take the internal temperature.
Here are the different temperatures to look for when cooking the leg of lamb. Remember to take the temperature at the thickest part of the meat, but not touching the bone.
- Rare: 120°F (49°C). Great for chops or rack of lamb, but not for lamb leg.
- Medium-Rare: 130°F (54°C). Perfect. This is when you want to remove the leg of lamb from the oven.
- Medium: 140°F (60°C). With carryover cooking you are pushing the envelope at 140°F. There will be a well-defined gray ring around the meat.
- Medium-Well: 150°F (66 °C). Dry meat alert for this cooked lamb leg.
- Well-Done: 160°F (71°C). It depends on personal preference, but in my opinion, well-done should really be called poorly done. You'll be chewing each piece for a week.
How Do I Make Leg of Lamb With a Crust?
Lamb is good, but a crusted leg of lamb is even better. In this leg of lamb recipe, a really nice crust is formed. Here's how to do it:
- Prepare the lamb: Sprinkle it with salt and pepper. Let it sit for an hour or more to bring the meat to room temperature.
- Coat the lamb: Use high-quality Dijon mustard and coat one side of the lamb. Add a generous dose of herbes de Provence, flip the lamb, and repeat.
- Cover the lamb: We don't want a burned crust. Cover the lamb with foil to protect the herbs from burning.
- Cook: Cook the lamb at oven temperature of 400°F (204°C) for about 45 minutes, covered (or until the meat reaches 120°F). Then, remove the cover and increase the heat to 425°F (218°C). Cook for 15 minutes, and you'll have the perfect crust.
When you remove the lamb from the oven, tent it with foil. I tear a hole in the top of the foil for the steam to escape, keeping the crust nice and crunchy.
Time-Saving Tips
- Bring the lamb to room temperature to ensure even cooking.
- Use an instant-read thermometer to monitor lamb doneness.
- While the piece of meat rests, prepare the gravy to save time.
- Chop the herbs and mix with mustard ahead of time for easy application.
- Pre-peel and chop vegetables for quick assembly.
What to Serve With Leg of Lamb?
The best thing about this roast lamb recipe is it pairs beautifully with other dishes and makes a complete meal.
- Roasted Brussels Sprouts: Pair this fall-apart tender lamb with roasted Brussels sprouts to make a healthy meal.
- Cauliflower Steak: These hearty steaks mimic the texture of meat and pair well with the classic lamb flavors - a perfect festive meal to enjoy!
- Roasted Asparagus: This tender and lightly charred vegetarian side dish adds a fresh, vibrant contrast to the slow-roasted leg of lamb.
- Cauliflower Puree: Creamy and comforting, cauliflower purée mimics mashed potatoes and gives the vibes of a perfect holiday meal when paired with roasted lamb leg.
- Greek Salad: Refreshing and tangy, a Greek salad with cucumbers, tomatoes, olives, and feta cheese balances the richness of the roast lamb.
Storage and Reheating Instructions
Storage Tips
- Store roasted veggies in an airtight container in the fridge for up to 7 days.
- Keep the leftover lamb roast in an airtight container in the fridge for up to 3 days to avoid gamey smells.
Freezing Tips
- Freeze leftover lamb in a freezer-safe container for up to 3 months. Defrost in the fridge overnight and reheat in the oven at 300°F (149 °C) for approximately 30 minutes until warm. Note that reheating may result in a tougher meat texture.
Reheating Tips
- Cover leftover lamb roast with foil and add a tablespoon of water to retain moisture; then heat in the oven for 15-20 minutes.
- Reheat gently in a pan on a stovetop over low heat, stirring occasionally to prevent drying.
- Avoid the microwave as it can make the lamb tough and chewy.
Recipe Conclusion
This Leg of Lamb Recipe promises a delicious holiday meal with every bite. From the flavorful mustard and herb crust to the perfectly roasted vegetables, it's a dish that brings joy to any table.
Enjoy creating this savory dish in your kitchen. Gather your ingredients, embrace the cooking process, and savor the flavors with your loved ones. Let this recipe guide you in crafting memorable moments around the dinner table.
More Lamb Recipes to Try
Looking for more delicious lamb recipes? Check out these:
FAQs
Plan for approximately 15 minutes per pound of meat at400 F (204°C) for medium-rare doneness.
Cook leg of lamb to an internal temperature of 120.2-129.2°F (49-54°C) for medium rare, or 134.6-145.4°F (57-63°C) for medium.
A bone-in leg of lamb weighing 5-7 pounds is a good size for a family meal, comfortably serving 6-8 people.
The Ultimate Roasted Leg of Lamb Recipe
Ingredients
For the Leg of Lamb
- 7 pound leg of lamb
- ½ cup Dijon mustard
- ¼ cup herbes de Provence
- 1 tablespoon kosher salt
- ½ tablespoon pepper
For the Roasted vegetables
- 8 garlic cloves peeled & halved
- 6 carrots peeled & cut into chunks
- 3 onions peeled & quartered
- 3 turnips quartered
- 2 yellow beets peeled & quartered
- 2 tablespoons olive oil
- 1 celery root peeled & cubed
- 1 teaspoon kosher salt
- 1 cup dry white wine
- 1 cup beef stock unsalted
Instructions
Preparing the Lamb
- Season with the salt and pepper. Coat with the mustard and herbes de Provence. Allow to come to room temperature on the counter for at least an hour.
- Preheat the oven to 400°F (204°C).
Preparing the vegetables
- Add the prepared vegetables to a baking dish large enough to hold the lamb.
- Add the oil, salt, and a few cranks of pepper. Toss to coat.
Roasting the Lamb
- Place the lamb on top of the vegetables.
- Add the stock and wine, then cover tightly with foil.
- Roast for 45 minutes to 1 hour. When the meat registers 120°F (49°C), remove the foil and increase the temperature to 425°F (218°C).
- Remove when the thickest part of the meat reads 130 F (54°C).
- Remove the lamb from the baking dish and loosely tent with foil. Allow to rest for 10 minutes.
Forthe Gluten-Free Gravy
- While the meat is resting, heat a heavy-bottomed skillet over high heat.
- Strain the juice from the roasted vegetables into the skillet. Begin to reduce.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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13 Responses
I saw your recipe today and had to leave a comment. My father made leg of lamb for us every year at Easter. This recipe is perfect timing for me to get everything ready to make it this year! Thank you very much.
Hi Carol:
How did yours come out? I'm curious...
Thank you for writing and I hope you have a fantastic day.
Scott
Love roast dinners, they are just the most perfect meal to have. Looks great!
Hey Sasha:
You're right, roast dinners with family and loved ones are absolutely perfect.
Thank you for posting and happy eating!
Scott
I love lamb. I try to save it for special occasions- this sounds yummy!
Hey Melanie:
Every day is a special occasion - make it whenever you feel like it!
Thank you for posting and have a fantastic day!
Scott
I have to admit, I have never made lamb at home. Seeing these photos and reading the recipe has encouraged me to try it! The recipe for the lamb is really simple and I like that. I think you get more flavor from a simple recipe. We get our Herbs de Provence from a local lavender farm so I bet they would make this lamb shine!
Hey Cynthia:
So glad I encouraged you to make this tasty recipe. You're right, the simpler the better. Thank you for letting me know how it came out.
Have a great day in the kitchen!
Scott
Oh man, I love the sound of this but alas lamb is difficult to find and brutally expensive out here in Hungary, so much so that the last time I got some I bought one on the hoof that was still 'baaaaing' š®
Hey Brian:
Well, at least you know that it was fresh!
Hope you're doing well.
Scott
The examples you provided really helped clarify your points, thanks.
Hi Kathrine:
Thanks so much- and thanks for writing too! Have a wonderful day in the kitchen- take care- Scott