Ingredients
Scale
- 4-5 lb bone-in leg of lamb
- 3 tbsp olive oil
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, quartered
- 4 medium carrots, cut into chunks
- 1 lb baby potatoes, halved
- 1 cup red wine
- 1 cup beef or lamb stock
- 1 tbsp tomato paste
Instructions
- Preheat oven to 425°F (220°C).
- Mix olive oil with garlic, rosemary, thyme, cumin, paprika, salt, and pepper; rub all over the lamb and let rest 15-30 minutes.
- Spread onions, carrots, and potatoes in a roasting pan; place lamb on top.
- Roast 20-25 minutes per pound for medium-rare, basting with pan juices halfway through.
- Deglaze the pan with red wine, add stock and tomato paste to form a glaze; simmer 5-7 minutes.
- When the internal temp reaches 135°F (57°C), remove and rest 15-20 minutes.
- Slice and serve with pan sauce and roasted vegetables.
- Garnish with chopped herbs before serving.
Notes
- Adjust cook time based on weight and desired doneness (medium-rare 57-60°C / 135-140°F).
- Let meat rest 15-20 minutes before carving to redistribute juices.
- Use pan juices to make a quick jus by simmering with extra stock.
- Prep Time: 20 mins
- Cook Time: 1 hr 40 mins
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (200 g approx)
- Calories: 420 Kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
