Sandra This Bobby Flay Roasted Leg of Lamb recipe is a juicy and tender recipe, which is made with fresh garlic, parsley, and mint. It’s perfect for any special occasion, ready in about 3 hours.
Bobby Flay Roasted Leg of Lamb Recipe 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
How To Make Roasted Leg of Lamb
- Prepare the Lamb: Pat the entire surface of the lamb dry with paper towels. Using a sharp knife, make shallow, 1/4-inch deep cuts in a diamond pattern across the fatty side of the lamb.
- Make the Marinade: In a food processor, combine the garlic, parsley, mint, lemon zest, lemon juice, salt, pepper, and olive oil. Blend until a smooth, paste-like marinade forms.
- Marinate the Lamb: Rub the marinade all over the leg of lamb, making sure to get it into the cuts you made in the fat. Place the lamb in a lightly oiled roasting pan and let it sit at room temperature for 30 minutes to an hour to allow the flavors to penetrate and the meat to lose its chill.
- Initial High-Heat Roast: Preheat your oven to 425°F. Place the roasting pan in the oven and cook for 20 minutes to create a nice brown crust on the outside.
- Finish Roasting: Reduce the oven temperature to 350°F and continue to roast for about 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the lamb (without touching the bone) reads 135°F for medium-rare.
- Rest and Serve: Transfer the roasted lamb to a cutting board, tent it loosely with foil, and let it rest for 15 to 25 minutes. During this time, the internal temperature will rise to about 145°F for a perfect medium. Slice the lamb against the grain and serve with warm pita bread.
Recipe Tips
- How do I get the most tender lamb? Resting the lamb after roasting is the most crucial step. Letting it rest for 15-25 minutes allows the juices to redistribute throughout the meat, ensuring that every slice is moist and tender.
- How do I know when the lamb is perfectly cooked? The only way to guarantee a perfect roast is to use a meat thermometer. For a rosy medium, pull the lamb from the oven when the thickest part reads 135°F. It will continue to cook as it rests.
- Why should I trim the fat? Leaving a 1/4-inch layer of fat on the lamb bastes the meat as it roasts, keeping it juicy and flavorful. Trimming off any excess, thick patches ensures that the final result isn’t overly greasy.
- Is it important to let the lamb sit at room temperature before roasting? Yes, letting the lamb sit out for 30-60 minutes before it goes into the oven helps it cook more evenly, preventing the outside from overcooking while the inside is still too rare.
What To Serve With Roasted Leg of Lamb
This impressive main course pairs beautifully with classic roasted sides.
- Roasted potatoes with garlic and rosemary
- Steamed green beans or roasted asparagus
- A simple Greek salad with feta and olives
- Tzatziki sauce for dipping
How To Store & Reheat Leftovers
Refrigerate: Let the lamb cool completely, then wrap it tightly or place it in a sealed container. Store it in the fridge for up to 3 days. Freeze: For longer storage, slice the lamb and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Reheat: The best way to reheat lamb without drying it out is gently. Place slices in a skillet over medium-low heat with a splash of broth or water, and warm for 2-3 minutes per side.
Bobby Flay Roasted Leg of Lamb Nutrition Facts
- Serving: 1 portion (approx. 6 oz)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 125mg
- Sodium: 400mg
- Protein: 50g
- Total Carbohydrate: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A semi-boneless leg of lamb has had the aitchbone (pelvic bone) removed, which makes carving much easier, but the main leg bone is left in for better flavor and more even cooking during roasting.
Yes, for a deeper flavor, you can marinate the lamb in a covered dish in the refrigerator for up to 24 hours. Just be sure to let it sit at room temperature for about an hour before roasting.
If you don’t have a food processor, you can still make the marinade by very finely mincing the garlic, parsley, and mint by hand. Then, whisk them together in a bowl with the other liquid ingredients. The texture will be more rustic but still delicious.
Try More Recipes:
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe
- Bobby Flay Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce Recipe
- Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe
Bobby Flay Roasted Leg of Lamb Recipe
Description
An impressive and succulent centerpiece, this semi-boneless leg of lamb is rubbed with a vibrant garlic-herb marinade and roasted to tender perfection.
Ingredients
Instructions
- Pat the lamb dry and score the fat layer in a diamond pattern.
- In a food processor, blend garlic, parsley, mint, lemon zest, juice, salt, pepper, and olive oil into a smooth paste.
- Rub the marinade all over the lamb and let it sit at room temperature for at least 30 minutes.
- Preheat oven to 425°F. Roast the lamb for 20 minutes.
- Reduce oven heat to 350°F and continue roasting for about 1 hour 45 minutes, or until a thermometer reads 135°F for medium-rare.
- Transfer the lamb to a cutting board and let it rest, tented with foil, for 15-25 minutes.
- Slice against the grain and serve with warm pita.
Notes
- Using a meat thermometer is the most reliable way to ensure your lamb is cooked to your desired doneness without overcooking.
- Letting the lamb rest before slicing is a crucial step; it allows the juices to redistribute, resulting in a much more tender and flavorful meat.
- Scoring the fat helps it render beautifully and allows the flavorful marinade to penetrate deeper into the meat.
- Let the lamb sit at room temperature before roasting to ensure it cooks more evenly.
