Leg Of Lamb
Ingredients
&w=3840&q=75){kind=small}
- 5 1/2 pounds leg of lamb, bone-in
- 2 tablespoons kosher salt
- 2 teaspoons black pepper – freshly ground
- 8 cloves garlic – slivered
- 2 tablespoons fresh rosemary leaves – finely chopped
- 1 tablespoons fresh thyme leaves – finely chopped
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup low-sodium chicken stock
- 2 tablespoons unsalted butter
Instructions
1. Preheat the oven to 450°F. Set a sturdy roasting pan with a rack. Pat the leg of lamb dry and trim only excessively thick surface fat, leaving a thin cap.
2. Use a paring knife to make 1-inch-deep slits all over the lamb. Push the slivered garlic into the slits.
3. In a small bowl, mix the kosher salt, black pepper, rosemary, thyme, and olive oil into a paste. Rub the paste all over the lamb, pressing it into the fat and slits.
4. Place the lamb on the rack and roast at 450°F for 15 minutes to brown.
5. Reduce the oven to 325°F and continue roasting until the thickest part (not touching bone) registers 125–130°F for medium-rare, 75–105 minutes more (1 hour 15 minutes to 1 hour 45 minutes total roasting). For medium, pull at 135°F; for well, 145°F+. Baste once or twice with pan drippings if desired.
6. Transfer the lamb to a cutting board, tent loosely with foil, and rest 20–30 minutes so juices redistribute.
7. While the lamb rests, pour off all but about 2 tablespoons fat from the roasting pan and set the pan over medium heat. Add the dry white wine and simmer, scraping up browned bits, until reduced by about half, 2–3 minutes. Add the chicken stock and simmer until reduced to about 1 cup, 5–7 minutes. Off heat, whisk in the unsalted butter until glossy; strain if desired.
8. Carve the lamb against the grain into slices and serve with the warm pan sauce.
Leg of Lamb is a celebratory roast known for its tender, rosy interior, crisp fat cap, and savory aroma of garlic and herbs. The meat is rich yet delicate, taking well to woody herbs like rosemary and thyme and producing drippings perfect for a simple pan jus. Served sliced at the table, it pairs naturally with potatoes, greens, and bright condiments, making it equally fitting for holidays or a generous Sunday meal.
Historically, roast lamb reaches back to the earliest domestication of sheep around the Mediterranean and Near East. It became a fixture of springtime feasts, from Easter tables in many European countries to festive meals across the Levant and North Africa. Regional names and traditions abound—French gigot d’agneau, Greek arni psito, and British Sunday roasts—yet the core practice remains: a well-seasoned leg, roasted until succulent and carved for sharing.