Garlic-Herb and Paprika Roast Leg of Lamb Recipe | Diethood (2024)

Tender, melt-in-your mouth Roast Leg of Lamb recipe prepared with a succulent and citrusy garlic, herbs, and paprika marinade. A classic Easter lunch with tons of flavor!

MY FAVORITE ROAST LEG OF LAMB RECIPE

Leg of Lamb marinated overnight and roasted to a juicy, melty, and tender perfection. The pungent spices paired with lemon juice and lots of garlic, offer meltingly soft, flavorful meat perfect for a Holiday crowd.

If you want a simple, leanroast lamb that’s crisp on the outside and juicy on the inside, go for a bone-in leg of lamb. When youroasta piece of meat with thebone still in, you are getting all that flavor and then some!

The best part of this Lamb recipe is that it’s very easy to make. Most of your time is spent on just making the garlic, herb, and paprika paste, which takes all of two minutes. Do not be turned off by the long list of ingredients – it’s just spices, fresh herbs, and garlic.

For best, fall-off-the-bone results, you need to start with a robust marinade that will cut through that strong flavor of the lamb.

BEST MARINADE FOR LEG OF LAMB

• 1 large lemon, juiced and zested
• 1/4 cup extra virgin olive oil
• 2 teaspoons paprika
• 1 teaspoon fresh ground pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to your taste preference)
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 6 cloves garlic, minced

Combine all of these ingredients in a mixing bowl and whisk until fully incorporated.

HOW TO COOK A LEG OF LAMB

• Trim excess fat from leg of lamb and transfer the leg to a roasting pan.
• Using a knife, make 6 shallow incisions and stuff with a mixture of smashed garlic and fresh herbs.
• Rub the lamb with the prepared paste/marinade. If the paste is too thick to spread, add a bit more olive oil to thin it out.
• Cover and set in a cool place for 4 hours, or marinade overnight in the refrigerator.
• Remove from fridge and let sit on counter for 20 minutes.
• Roast in a 350F-degrees oven for 1 hour to 1 hour and 15 minutes. Lamb is cooked through when internal temperature reaches 145F. Please use a meat thermometer to ensure correct doneness.

LAMB COOKING TEMPERATURE

• 120-130 °F – RARE
• 130-140 °F – MEDIUM RARE
• 140-150 °F – MEDIUM
• 150-165 °F – WELL DONE

COOKING LEG OF LAMB

If you’ve never cooked a lamb roast before, trust me, it is one of the simplest and most satisfying things you can make. Perfect for the Easter feast, lamb pairs well with potatoes and spring vegetables like, asparagus, spinach, and artichokes. AND, bottleS of Cabernet Sauvignon. 🥂

Just to note, we always buy organic, grass-fed lamb, and we get it from a local farmer. When it comes to meat, the important points to keep in mind are: the more local, the better; the fresher, the better, and grass-fed lamb is critical for determining the quality of the meat, the health benefits of the meat, and for the humanitarian care of the animal.

MORE LAMB RECIPES

• Balsamic Braised Lamb Shanks
• Oven Baked Risotto with Lamb Chops

ENJOY!