Should I marinate Leg of Lamb for a long time?

Yes, and no. while you can marinate the leg of lamb for hours ahead of roasting, you can easily get away with only seasoning it before cooking. If you have some time, feel free to marinate your leg of lamb for hours before roasting. However, if you are pressed for time, you can season and roast immediately.

How Long do you Cook a Leg of Lamb in the Oven?

The length of time to cook a leg of lamb depends on whether you want them rare, medium or well-done. For instance, you can cook a leg of lamb for 15 minutes per pound or until internal temperature registers 125 degrees F for rare. Cook it 20 minutes per pound or until internal temperature registers 130°F to 135°F for medium-rare. For medium, cook a leg of lamb for 25 minutes per pound or until internal temperature registers 135°F to 140°F. Finally, cook 30 minutes per pound or until internal temperature registers 155°F to 165°F to make it well – done.

Can I make this recipe the night before?

Yes, you can certainly roast this leg of lamb recipe the night before. I have done it before, and we all enjoyed it the following day. On the other hand, if you think that roasting it a day before will affect its freshness, then make it the same day you intend to use it.

Can I use this recipe with a boneless Leg of Lamb?

Amazingly, you can use this recipe with a boneless leg of lamb; however, the roasting time may differ. I suggest you keep an eye on it and use the temperature to check until it reaches your desired doneness.

Oven Roasted Bone-in Leg Of Lamb Recipe

Name: Oven Roasted Bone-in Leg Of Lamb Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Western
Ingredients: 4 lbs. Bone-in Leg of lamb; 1 tablespoon of paprika; 1 teaspoon of onion powder; ½ teaspoon of garlic powder; ¼ teaspoon of black pepper; 1 teaspoon of salt; 1 teaspoon of Maggi or Knorr powder; 3 garlic cloves (grated); 3 sprigs of fresh rosemary; 3 sprigs of fresh thyme; 2 tablespoons of Extra Virgin Olive Oil (EVOO); 3 tablespoons of thinly chopped parsley; 1 tablespoon of EVOO; 1 tablespoon of fresh lemon juice; 2 teaspoons of white vinegar; Salt and pepper; A dash of honey or 1 teaspoon of monk fruit sweetener; A dash of Maggi or Bouillon powder

Description

This roasted lamb leg has the perfect crust on the outside and is extraordinarily juicy, tender, and flavorful inside—literally the epitome of a flawless roast. The best part is that this lamb roast is super easy to make with only a few ingredients. Second, it doesn’t require a special marinade. Furthermore, this roast leg of lamb recipe would be fantastic for a Sunday roast, Easter lunch, Christmas dinner, or better still, put this lamb recipe on your Thanksgiving dinner menu.

Ingredients

Scale

4 lbs. Bone-in Leg of lamb

For the Rub

1 tablespoon of paprika
1 teaspoon of onion powder
½ teaspoon of garlic powder
¼ teaspoon of black pepper
1 teaspoon of salt
1 teaspoon of Maggi or Knorr powder
3 garlic cloves (grated)
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
2 tablespoons of Extra Virgin Olive Oil (EVOO)

For Chimichurri (optional)

3 tablespoons of thinly chopped parsley
1 tablespoon of EVOO
1 tablespoon of fresh lemon juice
2 teaspoons of white vinegar
Salt and pepper
A dash of honey or 1 teaspoon of monk fruit sweetener
A dash of Maggi or Bouillon powder

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Instructions

Add all the ingredients for the rub in a clean bowl and use a spoon/fork to mix. Set aside.
Preheat the oven to 425.
Wash/clean the leg lamb and place it on a chopping board or clean surface.
Cut slits into the leg of lamb before marinating to allow the flavor to penetrate deeper into the meat.
While wearing gloves, use your hands, and make sure to rub the marinade into every corner of the bone-in lamb leg, especially into the openings. Finally, insert a few sprigs of fresh rosemary and thyme into the slit openings. You can allow this meat to soak up the marinate before you roast, or you can roast it ASAP!
Place this seasoned lamb leg in the roast pan. Roast leg of lamb at 425 for 30 minutes uncovered. Then roast covered at 325 for 90 minutes or until done to your desire. Please note that this was a 4-pound lamb leg. See my FAQs for tips on how long it takes to roast a leg of lamb.
Make the chimichurri while the meat roasts. Start by adding all the ingredients into a clean pan, including some freshly chopped parsley. Taste for flavors and set aside.
Allow resting for 10 – 15 minutes or more before cutting or serving.
Drizzle the chimichurri on the meat before cutting/serving. This step is optional; however, it gives the lamb roast some fresh, crisp, tangy flavors you wouldn’t want to miss. Alternatively, you can use gravy instead.

Notes

If you wish for the chimichurri to taste a little sweet, add a dash of honey or monk fruit sweetener. If on keto use the later.

From time to time, I get questions about washing meat before cooking. In reality, I suggest you do you. However, I am on “team wash.” I do wash my meat before I make them!

You can allow this meat to soak up the marinate before you roast, or you can roast asap!

Roast uncovered for the first 30 minutes; this allows this meat to develop the perfect crust.