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.
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
- 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
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.
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