Juicy BBQ Roasted Lamb Leg: A Flavor-Packed Delight
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat20gram
Protein40gram
Ingredients
- Lamb leg (bone-in, skin on) - choose a fresh, high-quality cut with good marbling2 kg
- Olive oil - use extra virgin for best flavor3 tbsp
- Garlic cloves - fresh and firm, not sprouted4 pieces
- Fresh rosemary - aromatic and green2 tbsp
- Fresh thyme1 tbsp
- Salt - preferably coarse sea salt2 tsp
- Black pepper - freshly ground for best taste1 tsp
- Lemon juice - fresh, to add brightness2 tbsp
This recipe guides you through roasting a lamb leg on the BBQ or in your oven with easy steps, clear cooking times, and safe internal temperature guidelines for juicy, tender results. The lamb leg is marinated and cooked to perfection, with a delicious crust and mouthwatering flavor. The total cost of ingredients is approximately $25 / €23 / £20 / ₹1850. The dish contains roughly 350 kcal per serving. This recipe is moderate in complexity and takes about 2 hours in total, including preparation and cooking time. Suitable for gluten-free diets.
Preparation instructions
Prepare the marinade and lamb
1In a bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and lemon juice. Pat the lamb leg dry with paper towels and rub the marinade all over the meat. Let it marinate for at least 30 minutes at room temperature or up to 4 hours in the fridge.
Preheat the BBQ or oven
2If using a BBQ, set it up for indirect heat at about 180°C (350°F). If using an oven, preheat to 180°C (350°F). This moderate temperature ensures even cooking of the lamb leg.
Roast the lamb leg
3Place the lamb leg on the BBQ rack or in a roasting pan in the oven. Roast for approximately 20 minutes per 500g, so around 1 hour 20 minutes for 2kg. Turn the lamb once halfway through for even browning. Use a meat thermometer inserted into the thickest part of the meat, away from bone, to monitor the temperature.
Check internal temperature and rest
4Cook until the internal temperature reaches 60°C (140°F) for medium-rare, or 65°C (150°F) for medium, as measured with a meat thermometer. Once done, remove from heat and let the lamb rest for 15-20 minutes covered loosely with foil to allow juices to redistribute.
Slice and serve
5After resting, carve the lamb leg into slices against the grain for the most tender experience. Serve with your favorite sides and enjoy a perfectly roasted BBQ lamb leg.
Cooking Tips
1Always use a meat thermometer to ensure safe internal temperature and to avoid undercooked lamb.
2Avoid cross-contamination by using separate utensils and cutting boards for raw meat and other ingredients.
3Marinate the lamb in the fridge if not cooking right away, but bring to room temperature 30 minutes before cooking.
4If you don't have fresh herbs, dried rosemary and thyme work but use about a third of the amount.
5To get a crispier crust, pat the lamb skin dry before applying marinade.
Equipment Needed
- Meat thermometer
- BBQ grill or oven
- Roasting pan or BBQ rack
- Mixing bowl
- Knife and cutting board
- Aluminum foil
- Tongs or spatula
Grocery Shopping List
- [ ] Lamb leg (2 kg): Approx. $20. Look for fresh, firm meat with good marbling.
- [ ] Olive oil (3 tbsp): Approx. $0.50. Extra virgin olive oil gives the best flavor.
- [ ] Garlic cloves (4 pieces): Approx. $0.30. Select firm, plump cloves without sprouting.
- [ ] Fresh rosemary (2 tbsp): Approx. $1. Choose vibrant green sprigs.
- [ ] Fresh thyme (1 tbsp): Approx. $1. Fresh is best for flavor.
- [ ] Coarse sea salt (2 tsp): Approx. $0.10. Any good quality salt works.
- [ ] Black pepper (1 tsp): Approx. $0.10. Freshly ground is preferable.
- [ ] Lemon juice (2 tbsp): Approx. $0.50. Use fresh lemon if possible.
Total approximate cost: $23
FAQ
How do I know when the lamb leg is safe to eat?
Use a meat thermometer to check the internal temperature. For lamb leg, it should reach at least 60°C (140°F) for medium-rare or 65°C (150°F) for medium. This ensures the meat is safe and cooked to a juicy finish.
Can I marinate the lamb leg overnight?
Yes, marinating overnight in the fridge is great for enhancing flavor. Just ensure you bring it to room temperature about 30 minutes before cooking for even roasting.
What sides pair well with roasted lamb leg?
Roasted vegetables, mashed potatoes, a fresh salad, or couscous all complement the rich flavors of lamb leg perfectly.
How do I avoid undercooking or overcooking the lamb?
A meat thermometer is your best tool. Also, roast at a moderate temperature like 180°C (350°F) and cook based on weight (~20 minutes per 500g). Resting the meat after cooking preserves juiciness.
Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but use about a third of the quantity compared to fresh herbs to avoid overpowering the dish.