Oven Roasted Leg of Lamb Bone in

This tender, juicy Oven Roasted Leg of Lamb Bone in is carved while the juices flavour a board sauce of rosemary, thyme, garlic, grilled lemon juice, olive oil, salt, and pepper.

Served with traditional cranberry sauce (because lamb and cranberries are a perfect match), crispy hasselback potatoes, roasted carrots with rosemary and Brussels sprouts with ribbons of prosciutto, then sprinkled with festive pomegranate arils.

Start the meal with a flavour packed appetizer of antipasto skewers to wake up the appetite! The skewers can be made in advance, so you will get to sit and enjoy them with your loved ones.

Ingredients

• Leg of lamb, bone in
• Garlic cloves
• Kosher salt
• Fresh rosemary
• Fresh thyme
• Black pepper
• Olive oil

Board Sauce

• Fresh rosemary
• Fresh thyme
• Garlic clove
• Kosher salt
• Black pepper
• Olive oil

See recipe card for quantities.

Preparation

Prepare the Garlic-Herb Paste

Pound garlic to a paste with sea salt using a mortar & pestle, then stir in the rosemary, thyme, pepper, and olive oil. Mix to combine.

Roast the Lamb

Place an oven safe cooling rack on a sheet pan and wipe the rack with olive oil.

Place the lamb on the prepared rack/sheet pan, pat the lamb dry, then rub paste all over the lamb and let it stand at room temperature for 30 minutes.

Preheat oven to 215°F convection roast (or 225°F regular oven)

Roast lamb in the middle of the oven until an instant-read thermometer inserted into the thickest part of meat (do not touch bone) registers 115°F-120°F, approximately 1 ½ hours. Keep in mind, the larger the lamb the longer it will take to reach this temperature.

Prepare Board Sauce

In a small bowl, mix all ingredients together and set aside. Prepare at least 30 minutes prior to lamb finishing cooking to allow the flavours to blend.

Finish off the Cook

Remove the lamb from the oven and raise the temperature to 450°F.

Return lamb to the oven and cook for 10-15 minutes until exterior is beginning to crisp up and internal temperature has reached 130°F.

Slice and Serve

Prepare a cutting board with a juice groove and spread the board sauce in the middle of the board.

Transfer the lamb to the cutting board, placing the meat directly on sauce. Cover with foil and let stand for 15 minutes (internal temperature will rise to between 135°F -140°F for medium-rare).

Serve and Enjoy

Slice the lamb, piling the slices in the mixture of board sauce and lamb juices, so that every slice absorbs the additional flavour.

Served with antipasto skewers to start, traditional cranberry sauce (because lamb and cranberries are a perfect match), crispy hasselback potatoes, roasted carrots with rosemary and Brussels sprouts with ribbons of prosciutto, then sprinkled with festive pomegranate arils.

We hope you enjoy this Oven Roasted Leg of Lamb Bone in recipe!

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📖 Recipe

Oven Roasted Leg of Lamb Bone In

This tender, juicy Oven Roasted Leg of Lamb Bone in is carved while the juices flavour a board sauce of rosemary, thyme, garlic, grilled lemon juice, olive oil, salt, and pepper.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Inactive time 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Dinner, Main Course

Cuisine International

Servings 8 -10 People

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 x 4.5 lbs leg of lamb bone in, fat trimmed to ⅛" thick
• 4 garlic cloves
• 1 tablespoon kosher salt
• 2 tablespoons fresh rosemary finely chopped
• 1 tablespoon fresh thyme finely chopped
• 1 teaspoon black pepper freshly ground
• ¼ cup olive oil

Board Sauce

• 2 tablespoons fresh rosemary finely chopped
• 1 tablespoon fresh thyme finely chopped
• 1 garlic clove minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

 

Prepare the Garlic-Herb Paste

• Pound garlic to a paste with sea salt using a mortar & pestle, then stir in the rosemary, thyme, pepper, and olive oil. Mix to combine.

Roast the Lamb

• Place an oven safe cooling rack on a sheet pan and wipe the rack with olive oil.
• Place the lamb on the prepared rack/sheet pan, pat the lamb dry, then rub paste all over the lamb and let it stand at room temperature for 30 minutes.
• Preheat oven to 215°F convection roast (or 225°F regular oven)
• Roast lamb in the middle of the oven until an instant-read thermometer inserted into the thickest part of meat (do not touch bone) registers 115°F-120°F, approximately 1 ½ hours. Keep in mind, the larger the lamb the longer it will take to reach this temperature.

Prepare Board Sauce

• In a small bowl, mix all ingredients together and set aside. Prepare at least 30 minutes prior to lamb finishing cooking to allow the flavours to blend.

Finish off the Cook

• Remove the lamb from the oven and raise the temperature to 450°F.
• Return lamb to the oven and cook for 10-15 minutes until exterior is beginning to crisp up and internal temperature has reached 130°F.
• Prepare a cutting board with a juice groove and spread the board sauce in the middle of the board.
• Transfer the lamb to the cutting board, placing the meat directly on sauce. Cover with foil and let stand for 15 minutes (internal temperature will rise to between 135°F -140°F for medium-rare).

Serve and Enjoy

• Slice the lamb, piling the slices in the mixture of board sauce and lamb juices, so that every slice absorbs the additional flavour.
• Served with antipasto skewers to start, traditional cranberry sauce (because lamb and cranberries are a perfect match), crispy hasselback potatoes, roasted carrots with rosemary and Brussels sprouts with ribbons of prosciutto, then sprinkled with festive pomegranate arils. Enjoy!

Keyword board sauce for lamb, cooking a leg of lamb bone in, cooking leg of lamb bone in, sauce to serve with lamb

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