Roast Bone In Leg of Lamb Recipe + Delicious Easy Garlic & Herb Marinade
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- Опубліковано 29 вер 2024
- Learn how to make this delicious garlic and herb marinated and roasted bone-in leg of lamb recipe that is perfect to serve up to family and friends.
A leg of lamb is a large cut of meat that literally comes from the leg of a lamb. Leg of lamb is an extremely tender piece of meat and can be cooked in myriad ways from over an open fire to being roasted in the oven. It is most often offered as a bone-in or boneless cut of meat varying in weights from 3-9 pounds coming in at around $11.00 per pound. Of course, if you decide to purchase the bone-in cut, then about 2 pounds of it will surely be bone weight.
This is a fantastic roast that is perfect to serve up to a large group of family or guests especially for holiday occasions such as Easter, Passover, or Christmas. You will often see a leg of lamb in abundance in the weeks leading up to Easter. For an Italian Easter, you would roast the lamb and serve it with browned potatoes which are known as abbacchio al forno.
Ingredients for this recipe:
For the Lamb
• 7-9-pound bone-in leg of lamb
• ¼ cup olive oil
• 10 finely minced cloves of garlic
• leaves of 3 sprigs fresh rosemary
• leaves of 10 sprigs of fresh thyme
• ¼ cup white wine
• sea salt and cracked pepper to taste
For the Potatoes
• 1/4 cup olive oil
• 10 yellow potatoes cut into 2” pieces
• ½ peeled and sliced red onion
• sea salt and cracked pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 2 hours
Procedures
1. Score the lamb in a chessboard-like pattern all over the leg of lamb.
2. Generously rub the lamb with olive oil, garlic, herbs, white wine, salt, and pepper on all sides.
3. Place the lamb in a pan and cover with plastic wrap and place in the refrigerator overnight to marinate for at least 12 hours and up to 48 hours.
4. Preheat the oven to 425°.
5. Remove the lamb and place it in a pan with a rack and roast at 425° for 25 minutes and then at 350° for 80-90 minutes or until it reaches 135° to 140° internally.
6. Remove the lamb and it rest for 15 minutes before slicing and serving.
7. For the Potatoes: With about 30 minutes left in the cooking process of the lamb, begin to make the potatoes.
8. Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
9. Add the potatoes and onions into the pan and sauté for 10-12 minutes or until they begin to brown.
10. Place the pan in the oven and cook for 10-15 minutes or until the potatoes are browned and tender.
11. Serve the sliced lamb along with the potatoes.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking and resting. However, you can make it up to 1 hour ahead of time and keep it warm at low temperatures in the oven, at around 225° F, before serving it.
How to Reheat: Place the desired amount of meat in a medium size pan and add in ¼ cup of beef stock and heat at 350° for 8-12 minutes or until hot. You can also heat it in the microwave until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Any drinking white wine will do for this recipe.
where do the lemons come from, how do you prepare them? there is no mention of them in the recipe, and nowhere in the video
After taking it out of the fridge should you leave it outside for 1hr so it's not too cold when in the oven?
Yes
Did you wash the potatoes before you put them in the oiled pan? Might have had a earthy taste too with the extra dirt. 😂
Oddly enough, my Italian mother never cooked lamb because my Irish father's mom cooked "Mutton" when he was growing up in the late 1930s and early 1940s, and he DESPISED the smell of it! I never experienced the blissful flavor of good lamb until I was an adult. I make a mean Irish Stew, and a true Shepherd's Pie! For Easter tomorrow I'm making a 6lb bone-in leg of Lamb, and now I know just what to do! Time to get that thing marinated! Thank you!
What’s with the lemon in the pan you haven’t talked about putting any lemons with the lamb
OMG, Perfect timing as last night I was tempted to buy a leg of lamb for Easter but thought "how am I going to cook it" and then your video showed up! Buying one today. Thank you Chef it looks amazing! Happy Easter to you & the family
Thanks, I’m already starving-guess I’ll just pass away now 🥴🤣. J/k it looks to good!
What is up chief
You don't answer people's questions?
People are asking about the lemons
Hello?
Thanks for what you do
It’s just a garnish, nothing more.
@@ChefBillyParisi Thanks have a great Easter Sunday
اريد اعرف من اللي ترجم off the bat بعيدا عن الخفافيش !!! خخخخخخخخخ
Off the bat means instantly or immediately
Bravo. Vous êtes un cuisinier fantastique ! Vous faites l'agneau comme j'aime. Le HIC de nos jours, c'est de se procurer du BON AGNEAU ! Je ne sais pas où vous habitez ou si vous avez un ami éleveur?
Ici, du BON AGNEAU, c'est rare sauf si on est prêt à débourser 100,00$ pour un petit gigot bio...
Un gros merci pour vos bons conseils!
Another great video Billy, I love leg of lamb but with a spouse who’s vegetarian, I don’t often get to cook a big piece of the meat like this for one ☹️
I love lamb. When i make my marinade, i add dijon mustard too.
Just made this and everything was perfect. Definitely make a mint sauce to eat with the lamb. Thanks for the recipe.
I’ve always had it cooked until falling off the bone. I tried it medium rare and it I loved it more.
I’m gonna cook a leg of lamb this year for Christmas for the first time. This was insightful and very mouthwatering. Thanks for the knowledge dude 👍🏾
We had lamb last night. Next time we have lamb I’m using this recipe.
I make a leg of lamb once a month, it is our favorite.
"abbacchio" is pronounced "abbakkio", not "abatcho"...! 😁 But great recipe, thanks 💪🏻
He’s probably speaking NY Italian, a lost Italian dialect.
Looks delicious, definitely making this
Fridge to oven? Easier to take it out of the fridge and let it come to room temperature first; then, into the oven.
My husband (never had lamb) doesn't like a fatty or chewy pieces of meat. I'm thinking of slow roasting (with coffee gravy) but I am afraid it will be too dry. Any suggestions? I'm thinking if I slow roast it, we can use left overs for shepherd's pie. (??)
does the lamb come out dry or moist? im use to wrapping the lamb and baking it.
Scoring the actual muscle ? 😬
I made my first bone in leg of lamb last night 4-13-23 for passover. It was so delicious. Now let me watch your video to see how you prepared your lamb.
Why Italy Greece are the lamb kings no ?
Why not remove the lamb from the fridge and bring it to room temperature before placing it in the oven ?
Absolutely do this. Let rest out if fridge for 30 minutes to preferably an hour. Straight from fridge causes stress and will unnecessarily toughen the meat
I absolutly agree.
Lemon when ?
Thanks for the recipe and helpful tips ! And thank you for taking the time to share with us !
chef, made this for our christmas dinner in 2023. Fabulous, thanks for the great job.
Appreciate you trying it. Many thanks!
Clearly instructions! Will try it soon.
9 minutes yapping...;//
What is the pull temperature?
Love lamb.
Tried this. It really was amazing. The timing was spot on.
Thank you
My leg is smaller and he says 15-20 min per lb., Does that include the 25 min at 425 or do you roast at 425 and then go 15-20 min per pound? I’ve never cooked leg of lamb before.
What's the difference between lamb roast leg of and lamb shoulder?
I like you !!!
I have subscribed!
Thanks.
Faceți traducerea și în limba română ca să înțelegem și noi despre ce e vorba @
Oh my goodness Mr.P you made me very hungry with that leg of lamb with potatoes and I love lamb with all the herbs I will have to buy me a chunk of lamb and make it thank you and may God Bless 🙏
I want to make this tonight. How important is the marinating step? Is it a must or is it something that will only make it a few percent better?
Doesn't adding olive oil first prevent the meat from absorbing the flavours of a the marinade, better add the oil after..wine is good....
Oil is a carrier for the herbs and seasoning. It's a must with all marinades.
Why does he keep saying if youre Italian 😂
🤤🤤
Looks delicious 👀🔥👀🔥👀🔥👀
Hi tempting presentation!
thank you chef I like it
Great , but what's the time and temperature for boneless
My question too. If you want to time the potatoes, it’s pretty important to know
15 minutes per pound, according to the video I just watched.
@@gmanoverse6647 temperature???
Fantastic as always 👍❤️
no music!!!.... I love it
At what internal temperature to you pull out of the oven?
Is it important to trim the fat off of leg of lamb? I’ve heard the fat can make lamb taste gamey…not sure how to spell that…
No fat, no flavour!
Looks really delicious if only it was a deer og wildpig or pig or cow or bison just any thing else then lamb, i loved lamb when i was a kid, but im now 35 years old, and just the smells of lamb in the oven make me ill, its like every thing inside me just wanna cone out, im getting sick and have that feeling of i have to throw up really dont know what corsed this but its thought, because its a tradition in most homes in denmark to eat lamb here at easter, so the last many many many years my mom always made goose insted witch I LOVEEEEEEEEE hehe
what breed of lamb are you cooking to cause that response?
@@danikasmithenhouser5370 well its just the smell and i think it is some kind of trauma that sits in me, but normally to easter here in denmark we eat the over leg roasted with herbs and in the oven
Mum*
Good recipe but too much blah,blah, blah. I felt like you were explaining to a child or someone who never walked into a kitchen. Also, I would have appreciated a gravy or sauce tutorial along with the roast.
Was always taught to make recipes for drunks and toddlers so there would be no question on what exactly should be done. No need for a sauce, there’s exceptional flavor in the rub for the lamb. Sauce too often is used to mask and not compliment.
There's a 'h' in 'herb'. Please use it. Dropping it might sound 'European' in California, but to the rest of the English-speaking world it sounds pretentious and stupid!
🤣🤣🤣👍👍 That is true. I wonder where this habit started or comes from !? The French don't pronounce the "h" in "hotel" but why is everyone pretending to be French (no offense meant to French people btw) ?? It would sound equally weird if for example everyone started to pronounce "rice" with a Chinese accent right !? 😆
@@vincenzo00 Americans don’t pronounce the “h” in herb.
Americans don’t pronounce the “h” in herb. We would think you pretentious if you did! 😂
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thanks ! this and you rock !