1 – 4 to 5 pound, Leg of Lamb
¼ cup. Extra Virgin Olive Oil
¼ cup Dijon Mustard
½ cup (divided), Freshly Squeezed Lemon Juice
¼ cup , Chopped Fresh Garlic
2 tablespoons, Chopped Fresh Oregano
2 tablespoons, Chopped Fresh Rosemary
1 tablespoon, Chopped Fresh Basil
1 teaspoon, Chopped Fresh Thyme
1 tablespoon, Freshly Cracked Black Pepper
1 teaspoon, Kosher Salt
As Needed: Non-Stick Vegetable Spray
*Non-Classic Option: 1 Cup Seasoned Bread Crumbs
Step 1
Pre-heat your oven to 400 F and have a roasting rack available to place the leg of lamb on while it is roasting. This will allow the lamb to roast evenly on all sides.
Step 2
Whisk together the mustard and the olive oil until well blended, then slowly add ¼ cup lemon juice, while whisking, to create a smooth, creamy dressing.
Step 3
Stir in the chopped garlic, fresh herbs, pepper and salt to complete this wet rub.
Step 4
If you have purchased a bone-in lamb, score the leg meat with ¼” deep slits in a crisscross pattern spacing the slices 1” apart. Do this on both sides
If you have purchased a boneless leg of lamb, it’s probably netted and you will skip this step.
Step 5
Rub the leg with ¼ cup of lemon juice and allow it to rest 15 to 30 minutes.
Step 6
Using a basting brush, coat the leg with the prepared wet rub equally on both sides.
Step 7
*NOTE: If you wish to try the Non-Traditional addition of topping now, with bread crumbs, sprinkle them evenly over only one side of the leg now. This will be the top side as it roasts in the oven. You will not, as a result, turn the roast over as it roasts but always keep this side up. It will be the presentation side. This method WILL NOT work well for a boneless, netted leg of lamb since the breading will all flake off the roast while cutting off the netting for service.
Step 8
Spray the rails of the roasting rack with non-stick vegetable spray, then place the leg of lamb on the rack.
Step 9
Place your roast into the oven and roast at 400F for 20 minutes only, then reduce the oven temperature to 325F for the remainder of the time.
Step 10
If you enjoy roasted potatoes with your lamb, Yukon Gold or Red Skin potatoes are favorites, cut them into 1” to 1 ½” pieces and toss them in a bit of olive oil, garlic and some of the same herbs used in your wet marinade.
They can then be added to your roasting pan, right along with the lamb, once you feel you have 45 minutes to 1 hour left of roasting time left.
Step 11
An average leg of lamb is around 4 to 5 pounds. Therefore, it is about 2 hours of cooking time.
The USDA recommends that lamb should be 145°F (63°C) before eating. This is considered well-done, which incidentally, is rather common in Greece.
Many cooks however, recommend that lamb be enjoyed at medium though, which is 130-135°F.
If you prefer a different level of doneness, follow the guide below.
Rare: 120°F – 125°F
Medium-rare: 125°F – 130°F
Medium-well: 135°F – 140°F
Well-done: 140+°F (60+°C)
Step 1
Pre-heat your oven to 400 F and have a roasting rack available to place the leg of lamb on while it is roasting. This will allow the lamb to roast evenly on all sides.
Step 2
Whisk together the mustard and the olive oil until well blended, then slowly add ¼ cup lemon juice, while whisking, to create a smooth, creamy dressing.
Step 3
Stir in the chopped garlic, fresh herbs, pepper and salt to complete this wet rub.
Step 4
If you have purchased a bone-in lamb, score the leg meat with ¼” deep slits in a crisscross pattern spacing the slices 1” apart. Do this on both sides
If you have purchased a boneless leg of lamb, it’s probably netted and you will skip this step.
Step 5
Rub the leg with ¼ cup of lemon juice and allow it to rest 15 to 30 minutes.
Step 6
Using a basting brush, coat the leg with the prepared wet rub equally on both sides.
Step 7
*NOTE: If you wish to try the Non-Traditional addition of topping now, with bread crumbs, sprinkle them evenly over only one side of the leg now. This will be the top side as it roasts in the oven. You will not, as a result, turn the roast over as it roasts but always keep this side up. It will be the presentation side. This method WILL NOT work well for a boneless, netted leg of lamb since the breading will all flake off the roast while cutting off the netting for service.
Step 8
Spray the rails of the roasting rack with non-stick vegetable spray, then place the leg of lamb on the rack.
Step 9
Place your roast into the oven and roast at 400F for 20 minutes only, then reduce the oven temperature to 325F for the remainder of the time.
Step 10
If you enjoy roasted potatoes with your lamb, Yukon Gold or Red Skin potatoes are favorites, cut them into 1” to 1 ½” pieces and toss them in a bit of olive oil, garlic and some of the same herbs used in your wet marinade.
They can then be added to your roasting pan, right along with the lamb, once you feel you have 45 minutes to 1 hour left of roasting time left.
Step 11
An average leg of lamb is around 4 to 5 pounds. Therefore, it is about 2 hours of cooking time.
The USDA recommends that lamb should be 145°F (63°C) before eating. This is considered well-done, which incidentally, is rather common in Greece.
Many cooks however, recommend that lamb be enjoyed at medium though, which is 130-135°F.
If you prefer a different level of doneness, follow the guide below.
Rare: 120°F – 125°F
Medium-rare: 125°F – 130°F
Medium-well: 135°F – 140°F
Well-done: 140+°F (60+°C)
One of the most common seasonings for lamb, and the one made rather famous in Greece cuisine. is the well-known a la Grecque style lamb, consisting of chopped fresh garlic, fresh oregano, fresh rosemary, fresh thyme, lemon, cracked black pepper and olive oil.
Here, we are using this classic recipe for one of Easter’s most iconic main course roasts. Roast Leg of Lamb a la Grecque.
Oct 4, 2024
With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
