Herbed Roast Leg of Lamb
Submitted by theunsinav
Roasted leg of lamb on a bed of tomatoes, mushrooms, peppers, onions, garlic, and fresh rosemary, oregano, and thyme. Holiday-worthy roast with baby vegetables.
A proper roast leg of lamb recipe that turns the oven into a one-pan dinner. The lamb sits on a bed of tomatoes, mushrooms, peppers, two whole heads of garlic, shallots, and pearl onions plus three fresh herbs (rosemary, oregano, thyme), and roasts above the vegetables so the rendered juices flavor the whole pan.
The two-temperature roast is the key technique. Fifteen minutes at 450°F (230°C) sears the surface and starts the Maillard browning; dropping to 350°F (175°C) for the rest cooks the interior gently and evenly without burning the outside. An instant-read thermometer is the only honest way to know when the lamb hits 145°F (63°C) for medium-rare.
The rest is non-negotiable. Fifteen minutes loosely covered with foil lets the juices redistribute through the meat. Slice immediately and you’ll lose half the moisture onto the cutting board.
Chef Tips
- Bring the lamb to room temperature for an hour before roasting; cold meat cooks unevenly.
- Pat the lamb completely dry before oiling and seasoning for the best surface browning.
- Roast the heads of garlic intact; squeeze out the soft sweet pulp and serve alongside the meat.
- Stir the vegetables every 20 minutes as the recipe directs so they color evenly and don’t scorch.
Variations
- Add 1 cup of dry red wine to the pan halfway through for a richer pan jus.
- Use Mediterranean herbs instead of the listed individual herbs for a different aromatic profile.
- Reserve 1 pound of leftover lamb for stuffed cabbage or a Greek-style sandwich the next day.
Ingredients
Directions
To make the lamb: In a large roasting pan stir together the tomatoes, the mushrooms, the bell pep per, the yellow onion, the shallots, the garlic, the pearl onions, the rosemary, oregano, and thyme sprig, ¼ cup of the oil, and salt and pepper to taste.
Arrange the lamb, patted dry, on top of the vegetable mixture, drizzle it with the remaining 2 tablespoons oil, and season it with salt and pepper.
Roast the lamb and the vegetables in the middle of a preheated 450?F.
oven for 15 minute s, reduce the temperature to 350?F., and roast the lamb and stirring the vegetab les every 20 minutes, for 1 hour and 20 minutes more, or until the lamb registe rs 145?F.
on a meat thermometer for medium-rare meat.
Transfer the lamb to a cutting board and let it stand, covered loosely with foi l, for 15 minutes.
Reserve the pearl onions for the mixed baby vegetables.
Tr ansfer the lamb to a platter, spoon the baby vegetables around it, and garnish the lamb with the mint sprigs.
If planning to make the stuffed cabbage reserve 1 pound of the lamb.
To make the mixed vegetables: In a kettle of boiling salted water cook separately the zucchini, the pattypan squash, the carrots, and the haricots verts until each vegetable is crisp- tende r and cook the potato, peeled and cut into ½-inch dice, until it
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