Roasted Leg of Lamb

roasted leg of lamb

This basic recipe for roast leg of lamb can be prepared with any one of our three brown stock reductions Lamb Stock, Venison Stock, or Brown Stock depending on the flavor you are trying to achieve and what you have in your pantry.


  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1 cup chopped yellow onions
  • 1 tablespoon chopped garlic
  • 6 tablespoon fresh lemon juice (reserve the lemon shells)
  • 1 tablespoon plus 1/2 tsp. salt
  • 1 1/2 teaspoon freshly ground black pepper black pepper
  • 1 cup olive oil
  • 1 leg of lamb (about 9 1/2 lbs.) trimmed of excess fat
  • 15 cloves garlic, peeled
  • 16 oz. lamb stock*
  • 1/2 stick unsalted butter
  • 1/4 cup minced shallots
  • 2 teaspoon chopped garlic

*(Venison Stock), or Brown Stock can be substituted.


Put the mint, parsley, onions, chopped garlic, lemon juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a food processor or blender, and pulse several times to blend. With the motor running, slowly pour in the olive oil through the feed tube. The mixture should thicken.

In the top of the leg of lamb, where the meat is exposed, make 15 holes using a knife. Insert the garlic cloves into the holes. Season the leg evenly with 2 teaspoons of the salt and 1 teaspoons of the black pepper.

Put the lamb in a large shallow dish. Add the reserved lemon shells and pour in the marinade, spreading it evenly all over the lamb and rubbing it into the meat with your hands. Cover the dish and refrigerate for 8 to 12 hours.

Preheat the oven to 400 degrees.

5. Remove the lamb from the marinade. Put the lamb in a large roasting pan and roast on the bottom rack of the oven for 1 hour. Reduce the oven temperature to 300 degrees and roast until the internal temperature of the lamb reaches 160 degrees on a meat thermometer for a delicate pink center, about another hour. If you prefer the lamb to be medium-rare, roast just until the internal temperature reaches 140 to 145 degrees, about another 45 minutes.

Remove from the oven and let the lamb rest for 15 to 20 minutes to settle the juices before carving.

To make a sauce:

Pour off most of the excess fat from the pan but leave the juices, place the pan on top of the stove over medium heat and add the butter. Add the shallots and garlic. Sauté until the shallots are translucent, approximately 2 - 3 minutes. Whisk in the reconstituted stock reduction. Continue whisking to loosen any browned bits from the bottom of the pan. Bring to a boil, reduce to desired thickness, then remove the pan from the heat.


To add another layer of flavor you could deglaze the shallots and garlic with 1/2 cup of red wine and reduce the wine to an essence. Then add your stock and reduce to desired thickness. Another step, but another layer of flavor.

Add a little chopped rosemary to the sauce and you can add another layer of flavor.

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