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Fall off the bone tender leg of lamb recipe up close showing the bone and the mashed potatoes underneath

Leg of Lamb with Mashed Potatoes

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!
Course holidays, Main Course, Main Dish
Cuisine American, Mediterranean
Keyword Lamb recipes, Leg of Lamb, Leg of Lamb recipe, Roast Leg of lamb
Prep Time 3 hours
Cook Time 4 hours
Resting Time 20 minutes
Total Time 7 hours
Servings 10 people
Calories 53 kcal
Author Mahy

Ingredients

  • 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

Sprinkle:

  • 1/4 cup toasted pine nuts
  • 1/3 cup pomegranate arils
  • 3 tablespoons Parsley leaves chopped

Instructions

  1. 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.
  2. 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.
  3. In a large bowl, add the remaining ingredients together and mix well.
  4. Slather the leg of lamb with the marinade top and bottom and between the bones, everywhere.
  5. Wrap your leg of lamb with the parchment paper and then foil and let the lamb marinade for 3-12 hours.
  6. 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.
  7. 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.
  8. Serve the lamb drizzled with the juices and sprinkled with parsley, pomegranate arils and toasted pine nuts.
  9. Enjoy!

Recipe Notes

-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 :)

Nutrition Facts
Leg of Lamb with Mashed Potatoes
Amount Per Serving
Calories 53 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 88mg4%
Potassium 133mg4%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 305IU6%
Vitamin C 1.3mg2%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.