Bobby Flay Roasted Leg of Lamb

This roasted leg of lamb is juicy, flavorful, and perfect for any special occasion. It’s coated with a garlic and herb marinade, then roasted until tender. Serve it with warm pita bread for a delicious and satisfying meal!

Ingredients Needed:

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
• 8 garlic cloves
• 1 cup flat-leaf parsley
• 1/4 cup fresh mint leaves
• 2 teaspoons lemon zest
• 2 lemons, juiced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Pita bread, wrapped in foil and warmed in the oven

How To Make Roasted Leg of Lamb?

1. Prepare the Lamb: Pat the lamb dry with paper towels and use a sharp knife to make shallow cuts across the fat.
2. Make the Marinade: In a food processor, blend garlic, parsley, mint, lemon zest, lemon juice, salt, pepper, and olive oil until smooth.
3. Coat the Lamb: Rub the marinade all over the lamb and place it in a lightly oiled roasting pan. Let it sit at room temperature for 30 minutes.
4. Preheat the Oven: Set your oven to 425°F.
5. Roast the Lamb: Place the roasting pan in the oven and cook for 20 minutes. Reduce the heat to 350°F and continue roasting for about 1 hour 45 minutes, or until a meat thermometer reads 135°F in the thickest part (not touching the bone).
6. Rest and Serve: Transfer the lamb to a cutting board and let it rest for 15 to 25 minutes. The internal temperature will rise to 145°F for medium. Slice against the grain and serve with warm pita bread.

Recipe Tips:

• Trim the Fat Properly: Leave about 1/4 inch of fat on the lamb to keep it juicy while roasting, but remove any thick, tough layers that won’t melt down.
• Let the Marinade Work: For the best flavor, rub the marinade on the lamb and let it sit for at least 30 minutes (or overnight in the fridge) before roasting.
• Use a Meat Thermometer: To avoid overcooking, insert a thermometer into the thickest part of the lamb (not touching the bone). 135°F is perfect for medium-rare, and it will rise to 145°F while resting.
• Let the Lamb Rest: After roasting, let the lamb rest for 15–25 minutes before slicing. This helps keep the juices inside, making the meat tender and flavorful.
• Slice Against the Grain: Cut the lamb against the grain into thin slices to keep each bite tender. Slicing the wrong way can make the meat chewy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the lamb cool completely, then wrap it well or put it in a sealed container. Store it in the fridge for up to 3 days.
• Freeze: Slice the lamb and put it in a freezer bag or container. Freeze for up to 3 months.
• Reheat: Heat a pan over medium-low heat, add a little oil or broth, and warm the lamb slices for 2-3 minutes per side until heated through.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 125mg
• Sodium: 400mg
• Potassium: 450mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 50g

Try More Bobby Flay Recipes:

• Bobby Flay Grilled Boneless Leg Of Lamb
• Bobby Flay Roast Turkey​
• Bobby Flay Roast Chicken

Bobby Flay Roasted Leg of Lamb

Author: Mohamed Shili Cooking Method:Roasting Cuisine:Mediterranean Courses:Dinner Recipe Keys: R Roasted Leg of Lamb

Difficulty:BeginnerPrep time: 40 minutesCook time:1 hour 45 minutesRest time: 25 minutesTotal time:2 hours 50 minutesServings:8 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

This roasted leg of lamb is juicy, flavorful, and perfect for any special occasion. It’s coated with a garlic and herb marinade, then roasted until tender. Serve it with warm pita bread for a delicious and satisfying meal!

Ingredients

• 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
• 8 garlic cloves
• 1 cup flat-leaf parsley
• 1/4 cup fresh mint leaves
• 2 teaspoons lemon zest
• 2 lemons, juiced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Pita bread, wrapped in foil and warmed in the oven

Instructions

1. Prepare the Lamb: Pat the lamb dry with paper towels and use a sharp knife to make shallow cuts across the fat.
2. Make the Marinade: In a food processor, blend garlic, parsley, mint, lemon zest, lemon juice, salt, pepper, and olive oil until smooth.
3. Coat the Lamb: Rub the marinade all over the lamb and place it in a lightly oiled roasting pan. Let it sit at room temperature for 30 minutes.
4. Preheat the Oven: Set your oven to 425°F.
5. Roast the Lamb: Place the roasting pan in the oven and cook for 20 minutes. Reduce the heat to 350°F and continue roasting for about 1 hour 45 minutes, or until a meat thermometer reads 135°F in the thickest part (not touching the bone).
6. Rest and Serve: Transfer the lamb to a cutting board and let it rest for 15 to 25 minutes. The internal temperature will rise to 145°F for medium. Slice against the grain and serve with warm pita bread.

Notes

• Trim the Fat Properly: Leave about 1/4 inch of fat on the lamb to keep it juicy while roasting, but remove any thick, tough layers that won’t melt down.
• Let the Marinade Work: For the best flavor, rub the marinade on the lamb and let it sit for at least 30 minutes (or overnight in the fridge) before roasting.
• Use a Meat Thermometer: To avoid overcooking, insert a thermometer into the thickest part of the lamb (not touching the bone). 135°F is perfect for medium-rare, and it will rise to 145°F while resting.
• Let the Lamb Rest: After roasting, let the lamb rest for 15–25 minutes before slicing. This helps keep the juices inside, making the meat tender and flavorful.
• Slice Against the Grain: Cut the lamb against the grain into thin slices to keep each bite tender. Slicing the wrong way can make the meat chewy.

Keywords:Bobby Flay Roasted Leg of Lamb