Oven Roast Leg of Lamb

For me, lamb is a treat.  Sometimes when you order it in a restaurant it can be a pricy meal.  And then there are those people who shy away from cooking lamb.  This recipe is SO easy and delicious, there is no excuse not to cook it.  Before I go any further with this recipe, I need to say that once the meat is prepared and marinated, it will need to be refrigerated for 24-48 hours prior to cooking.  So keep this in mind if you wish to make it.  Left overs can be frozen if needed.

Ingredients: Oregano, Italian Seasoning, Paprika, Boneless Leg of Lamb, Garlic, Salt, Pepper, Balsamic Vinegar and Olive Oil.

There’s going to be a lot of fat on the lamb.  Do you best to trim it all off the best of your ability.

Place the lamb in a mixing bowl and add the Olive Oil and Balsamic Vinegar.  Massage it in with your hands for one minute.

Next add the remaining ingredients (garlic and spices).  Massage the spices in for about one minute thoroughly working it in.

Ready to go in the bag.

Here I have the lamb tightly sealed in a food bag.  Refrigerate the lamb for 24 – 48 hours.

When ready to cook, transfer to lamb to a casserole dish with a lid.  Here I added my Oven Roasted Lemon Potatoes recipe.

Cover dish with an oven safe lid or foil and bake at 350F for 1 hour.

Right out of the oven.

Slice and serve!

Oven Roast Leg of Lamb
Author: 
Recipe type: Lamb
Prep time: 
Cook time: 
Total time: 
 
This lamb recipe will be need to be marinated for 24- 48 hours prior to cooking.
Ingredients
  • 1 Leg of Lamb (boneless)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • 8 Garlic Cloves, minced
  • 2 Tbsp Oregano Flakes, dried
  • 1 Tbsp Paprika
  • 1 Tbsp Italian Seasoning
  • 1 tsp Salt
  • ½ tsp Pepper
Instructions
  1. Remove packaging from the Lamb and carefully trim off all excess fat to the best of your ability. This may take a bit of time as the fat is everywhere. You can’t trim off every speck. Just do the best you can.
  2. Once the fat is trimmed off, put the lamb in a large mixing bowl. Add the Olive Oil and Balsamic Vinegar. Massage in the oil and vinegar with your hands for about one minute really working it in.
  3. Next, on top of the lamb add the Garlic, Oregano, Italian Seasoning, Paprika, Salt and Pepper. With your hands, massage in the spices thoroughly for about one minute.
  4. Transfer the prepared lamb to a food grade bag (such as a re-sealable bag) and squeeze out as much air as possible. Make a tight seal on the bag and refrigerate the lamb for 24-48 hours.
  5. When you’re ready to cook, place the lamb in a greased oven safe casserole dish with a lid. Note: You can place potatoes around the lamb if you wish. I made up a batch of my Oven Roasted Lemon Potatoes recipe and baked it with the lamb in the same casserole dish.
  6. Place a lid on top of the lamb (and potatoes if using) or cover with foil.
  7. Bake for Bake for 1 hour at 350F. Remove from oven and slice the lamb prior to serving.