Recipes for Leg of Lamb
Petite Leg of Lamb with Pickled Rhubarb Salsa
Food & Wine’s Justin Chapple loves leg of lamb, but it’s sometimes such a commitment to make a whole one. Here, he opts to roast a petite leg, which is the shank end with the hip bone removed. It’s ideal for a small group.
Roast Leg of Lamb with Rosemary and Lavender
This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. It's served with a sweet-and-sour shallot jam made from dates, honey and apple cider vinegar.
Herb-and-Honey-Mustard-Crusted Leg of Lamb
To cook the lamb so it's crusty on the outside and juicy within, Danika Boyle preheats the oven to 500° for at least 30 minutes before then reducing the temperature to 375° and roasting the meat.
Roast Leg of Lamb with Red Wine Sauce
Chef Stu Stein serves this lamb with a Columbia Valley Syrah.
Basil-Crusted Leg of Lamb with Lemon Vinaigrette
With its basil-and-pine nut crust and bracing dressing of lemon juice and Dijon mustard, this lamb dish bridges Brazil and Provence.
Greek-Style Leg of Lamb
This Mediterranean-inspired dish pairs beautifully with a dark, cherry-flavored, peppery Chinon.
Roast Leg of Lamb with Rosemary
Celebrity chef Curtis Stone makes easy work of a leg of lamb, starting with it at room temperature, roasting it with fragrant rosemary and garlic and serving it with an easy pan sauce.
Roast Leg of Lamb with Dried-Cherry Sauce
Michael Allemeier uses verjus, the sour juice pressed from unripe grapes, rather than the red wine vinegar traditionally used in this classic sweet-and-sour sauce. You can buy verjus at specialty food stores.
Paprika-Roasted Leg of Lamb
Lamb, says Marcus Samuelsson, is one of Africa’s most popular meats. Here, he butterflies a leg to help it cook more quickly and rubs it with paprika, ancho chile and ground cardamom—recalling the fiery Mozambique condiment piri-piri.
Spiced Leg of Lamb with Olives, Apricots and Lemons
“I wanted to make a roast that would have big visual impact,” says Jeff Cerciello. He decided to rub a bone-in leg of lamb with harissa, a fiery North African spice paste. Instead of using jarred preserved lemons, he cures lemon slices in salt and sugar for four hours before roasting the lamb.
Indian-Spiced Butterflied Leg of Lamb
A strong-flavored wine with good acidity and fruit will complement the Indian flavors in the lamb’s spice rub. Look for a spicy, juicy Shiraz or Syrah that isn’t too heavy from Australia or Washington State.
Salt-Baked Leg of Lamb with Olive Oil Potatoes
Baking any good-quality leg of lamb in an herby salt crust at home makes it deliciously tasty and tender, without the need for garnishes.
Green-Olive-and-Lemon Crusted Leg of Lamb
Meat master Bruce Aidells’s inspiration for this Mediterranean-flavored leg of lamb was a dish he tried during the annual sheep festival in St-Rémy, Provence. During the festival, legs of lamb are strung up and cooked over an open fire, then served with a green-olive tapenade, which became the basis for Aidells’s lemon-scented crust. “You can also use the crust as a stuffing in a boneless leg of lamb,” he says.
Herb-Crusted Leg of Lamb
The lamb here, coated in a mixture of herbs, mustard and bread crumbs, is a simpler, oven-roasted take on a traditional Chilean asado (barbecue).
Suzanne Goin (an F&W Best New Chef 1999) created this spectacular recipe for leg of lamb, which she serves with a Meyer lemon salsa.
Slow-Cooked Leg of Lamb with Spiced Yogurt and Herbs
While Travis Lett cooks his lamb for up to 10 hours in a wood-burning oven, this version in a conventional oven cuts the cooking time by more than half.
Tandoori Leg of Lamb
The tandoor oven is India’s version of a grill. Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb. After grilling the lamb, Raichlen says, make sure it rests for at least 15 minutes before carving.
Grilled Leg of Lamb with Garlic and Rosemary
Instead of butterflying a boned leg of lamb and cooking it whole, Cal Peternell carefully cuts along the four natural muscle separations (they’re easily visible) and pulls the four pieces apart with his fingers. Grilling the lamb this way is quicker, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust.
Leg of Lamb Shawarma
This grilled lamb is Silvena Rowe's signature dish at Quince in London. It can be set out on a buffet, or sliced and served in grilled flatbread with dilled yogurt and cucumbers.
Braised Lamb with Herb-Scented Jus
At Haven's Kitchen, this tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch.
Grilled Leg of Lamb, Mexican-Style
Homemade tortillas are on a whole different level from their store-bought siblings, especially when mixed with bacon fat and the green bite of fresh scallion. Don't be intimidated--they're fun to make and fairly simple. Rene Ortiz, from La Condesa, inspired this recipe, which has a roll-your-own element that echos the fun of family fajita night. And parents, please make these tortillas with your little kids, who will go bonkers for the meal if they get to help make it. -- Andrew Zimmern
Grilled Butterflied Leg of Lamb with Ancho-Huckleberry Sauce
This luscious, mole-like sauce from chef Ari Weiswasser has just the right amounts of heat, spice and sweetness to highlight the pure lamb flavor of this simply grilled cut.