If comfort food could speak, it would tell you to make this Leg of Lamb with Mashed Potatoes! It’s pure comfort love! Plus it’s a show stopper at your Holiday Dinner table or any dinner table!
This luscious recipe and video is sponsored by my friends at American Lamb. All opinions are mine alone.
I know so many people that are intimidated to cook a nice leg of lamb like that 🙂 Probably because it’s a nice pricey cut and they don’t wanna mess it up, which makes sense.
So today I’m breaking this down and sharing the juice on making your leg of lamb super juicy, and ever so delicious!! You’ll find a full recipe video below and my go-to tips for succulent roast leg of lamb.
Plus you can find a full recipe video along with tips on the best Instant Pot Mashed Potatoes recipe ever.
And finally, I have to say that the combo of lamb and mashed potatoes is pure heaven! By all means, pair them together and now all you need is just a nice big bowl of salad 🙂
LEG OF LAMB RECIPE
First of all, it starts with quality lamb. I use only American lamb for all my lamb recipes. And because I’ve tasted so many different types of lamb and visited a few local farms, I assure you, American lamb is unlike any other!
It’s raised with love and to the highest standard possible, so you can certainly expect the freshest and tastiest lamb ever.
I secretly cut slits in my leg of lamb and stuff them with a whole clove of garlic. I learned this tip from my grandma, and it adds so much flavor to your lamb. As the lamb roasts, the garlic flavor infuses the meat like no marinade could.
My leg of lamb is trimmed but I still keep a few pieces of fat here and there for flavor. While this is optional, I strongly recommend you keep a bit of fat in your lamb 🙂
The marinade is so flavorful and balanced. There’s a balance of strong spice, and sweet honey mustard and ketchup. Your leg of lamb wont taste like ketchup for sure! But it certainly will have a nice faint sweetness from it 🙂
Roasting the leg of lamb to rare, medium, well or fall off the bone tender is completely adjustable in the oven. Today, I’ve chosen a fall off the bone tender piece of lamb.
The lamb will create some tasty juices at the bottom of the pan which are perfect for drizzling on top while serving. Likewise, you can turn that sauce in to a gravy if you prefer, but it’s quite perfect as is!
Covering the lamb with parchment paper and then foil, keeps the lamb super juicy. Also, if you’re roasting it for a while to the fall off the bone tender, it will still have a nice crust. However if you’re only roasting it for a bit, then you’ll need to uncover and broil the tops for a few minutes.
HOW TO ROAST A LEG OF LAMB
Start by picking up some local fresh American Lamb and keep some of the fat on.
Use a knife to randomly cut slits in your leg of lamb and stuff them with peeled whole garlic cloves. You can add herbs too!
Make your marinade and slather it over the lamb well. Make sure every bit of lamb is well covered with the marinade and then wrap it up in parchment paper and foil.
Marinate your lamb for anytime between 3-12 hours. I find that 3 hours is good enough 🙂
Roast your leg of lamb at 375 degrees for anywhere between 1.5 hours and up to 5 hours—depending on how well you prefer your lamb and on how big your leg of lamb is.
This recipe here is a 10 pound piece and I roasted it for the full 5 hours till super tender.
Serve the lamb right away! I love a sprinkle of parsley, pomegranate arils and pine nuts. Yes. As unusual as it may sound, toasted pine nuts and lamb combined are another match made in heaven!
LEG OF LAMB TIPS
- Always always always pick American lamb for BEST taste and quality.
- Trim the lamb but keep some fat, at least 15%.
- Infuse the meat with the whole garlic cloves slits and add in whole spice such as cardamom, or herbs if you like.
- Always use a balanced marinade, and don’t be shy with spice. Lamb has so much flavor and it can take up so much more. Never keep lamb bland! 🙂
- Wrapping the lamb helps keep the juices in and concentrates the flavor of roasting, plus it creates a sauce for drizzling once it’s done. The sauce is like Gold!
- Roasting time is anywhere between 1.5 hours and unto 5 hours. It may sound like a lot, but roasting a leg of lamb till it’s tender and fall of the bone is one of life’s greatest pleasures! Try it and then experiment with other levels of done-ness.
- Make ahead: This leg of lamb is great to make ahead and then simply wrap it in a foodsaver in your freezer with the juices wrapped separately. You can freeze it for up to 3 months and simply reheat it at 375 for an extra hour, covered.
- Or, you can marinade the lamb overnight and start roasting the day you’ll be serving it. The oven does all the work, so you can finish off the rest of your dinner prep.
- Finally, the best tip I can give is: You Can Do This!! I promise 🙂
-Looking for more Lamb Love, specially now for the Holidays: Try this Pomegranate Roast Lamb Shanks, The Ultimate Lamb Kabab Platter, Moroccan Lamb and Turmeric Lentil Soup, Or the Fall Harvest Bowl with Lamb Meatballs recipe. Cheese Fondue with Lamb Dippers is the perfect party food!
I know we always have lamb for the Holidays and even New Year’s eve, but I’m ecstatic to see more and more families now jumping in to trying lamb for the Holidays too!! Once you try it, you’ll be hooked!
So give this leg of lamb a try, even if it’s pricey and looks like a huge piece of meat to handle. You can do it, and it’s so very worth it! Don’t forget to tag me so I can check out your beautiful lamb creations! 🙂
Happiest Holidays Friends! Wishing you an awesome 2019!
Leg of Lamb with Mashed Potatoes
- 10 pound lamb whole leg, trimmed with about 20% fat on
- 1 head garlic peeled and left whole
- 3 Tablespoons Salt I use Pink Himalayan
- 3 Tablespoons Black Pepper
- 1 Tablespoon Allspice
- 1 tablespoon Garam Masala Spice
- 2 Tablespoons Oregano
- 1 Tablespoon Chili Powder
- 1 Tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1/4 cup Honey Mustard
- 1/3 cup Ketchup
- 1/4 cup Vinegar any type
- 1/4 cup toasted pine nuts
- 1/3 cup pomegranate arils
- 3 tablespoons Parsley leaves chopped
Layer a Large roasting pan with foil and parchment paper. Place the leg of lamb over the parchment paper and use a small knife to cut tiny slits randomly along the lamb. About 12 slits total front and back are good enough.
Press a whole clove of garlic in to each of the slits. You can add herbs or whole spice with the garlic if you prefer.
In a large bowl, add the remaining ingredients together and mix well.
Slather the leg of lamb with the marinade top and bottom and between the bones, everywhere.
Wrap your leg of lamb with the parchment paper and then foil and let the lamb marinade for 3-12 hours.
Preheat the oven to 375 degrees F and place the roasting pan with the leg of lamb wrapped up for 1.5-5 hours depending on how well you prefer the lamb to be.
Remove the lamb from the oven and let it sit for 15 minutes, then unwrap it and carefully strain the juices at the bottom of the parchment paper.
Serve the lamb drizzled with the juices and sprinkled with parsley, pomegranate arils and toasted pine nuts.
-Always always always pick American lamb for BEST taste and quality. -Trim the lamb but keep some fat, at least 15%. -Infuse the meat with the whole garlic cloves slits and add in whole spice such as cardamom, or herbs if you like. -Always use a balanced marinade, and don’t be shy with spice. Lamb has so much flavor and it can take up so much more. Never keep lamb bland! 🙂 -Wrapping the lamb helps keep the juices in and concentrates the flavor of roasting, plus it creates a sauce for drizzling once it’s done. The sauce is like Gold! -Roasting time is anywhere between 1.5 hours and unto 5 hours. It may sound like a lot, but roasting a leg of lamb till it’s tender and fall of the bone is one of life’s greatest pleasures! Try it and then experiment with other levels of done-ness. -Make ahead: This leg of lamb is great to make ahead and then simply wrap it in a foodsaver in your freezer with the juices wrapped separately. You can freeze it for up to 3 months and simply reheat it at 375 for an extra hour, covered. -Or, you can marinade the lamb overnight and start roasting the day you’ll be serving it. The oven does all the work, so you can finis off the rest of your dinner prep. -Finally, the best tip I can give is: You Can Do This!! I promise 🙂