20 Amazing Leg of Lamb Recipes
"What do you mean he don't eat no meat? Oh, that's okay. I make lamb." Who can forget Aunt Voula's hilarious response to nephew-to-be Ian Miller's (played by John Corbett) vegetarianism in My Big Fat Greek Wedding? Despite its delicious and unique flavor, lamb does get forgotten when it comes to the daily "what's for dinner?" question. However, lamb--particularly leg of lamb--is an easy alternative to more popular meats like chicken and beef. It can be braised, roasted, grilled, slow-cooked and more, and pairs well with a variety of sides. Whether you've got an entire Greek family to entertain or not, leg of lamb is a mouthwatering choice to feed a crowd. Browse our collection of leg of lamb recipes for fresh new ways to prepare this classic cut of--yes, Aunt Voula--meat.
Umami Grilled Leg of Lamb
This impressive main is very tender and loaded with dynamic flavor. The doneness of the lamb varies depending on what part of the meat you eat from, making it perfect for a crowd with different preferences. Most grocery stores carry deboned leg of lamb in spring, but you can also ask your butcher to cut the lamb bone out of the leg and to butterfly it. If the meat is thicker than 1 inch anywhere, cut it down to size or cook it longer. Know your grill and make sure to use a thermometer.
Garlicky Roasted Lamb with Parsley-Pistacho Gremolata
Serve this delicious grilled lamb with turnips glazed with brown sugar, vinegar, and butter. Haricots verts also make a good companion. Look for a boneless, butterflied leg of lamb, preferably Colorado or Icelandic, and trim any excess fat.
Roasted Leg of Lamb with Lemon-Herb Salt
Leg of lamb is an easy, yet holiday-worthy, roast. Buzz together the flavorful salt seasoning in a food processor, and rub it onto the meat at least 12 hours before roasting. Trust an instant-read meat thermometer to ensure the lamb is the perfect rosy pink in the center.
Leg of Lamb with Olive-Wine Sauce
We call for a boneless leg of lamb for convenience and a shorter cooking time; if you'd rather use a bone-in leg, it may take an hour to reach 130°.
Greek-Style Slow-Grilled Leg of Lamb
Greeks prefer their lamb cooked through--as in, well done. It's not a dry, unpleasant well done, mind you, but from a long, low and slow dry heat that results in a significant (often deeply seasoned and lemony) exterior crust, and an almost fork-tender interior. The meat will shrink, but the flavors will also concentrate. Turn the lamb fairly frequently. Meat juices will stay in motion, and you'll get an evenly moist interior.
Seasoned Lamb Kebabs
Dinner's a breeze with Seasoned Lamb Kebabs on the menu. Save time by combining this recipe's bevvy of warming spices in advance, and chop veggies and store them in the fridge until it’s time to make your skewers.
Herb-Roasted Boneless Leg of Lamb
Look for a roughly 5-lb. boneless leg of lamb rolled in netting; no need to unroll and retie. Roast in the netting, and then remove it with kitchen shears.
Rosemary Grilled Leg of Lamb
Ben Ford, chef of Ford's Filling Station in Culver City, California, uses a generous hand with rosemary in this recipe to enhance the smoky flavor from the grill. He cooks the lamb on a wood-fired firepit-grill made by Cowboy Cauldron, but the recipe works beautifully with a charcoal or gas grill as well.
Garlic-and-Herb-Crusted Leg of Lamb
Roast Leg of Lamb with Almond-Mint Pesto
Mint jelly is traditional with lamb, but not everyone loves its cloying sweetness or garish color. This fresh mint pesto takes a more savory direction, and is rolled up in the lamb to flavor it as it roasts. Served with tiny peas, new potatoes, and a big butter lettuce salad, this roast is Easter worthy.
Slow-Roasted Leg of Lamb with Spring Vegetables
Hours of cooking on very low heat makes this lamb fall-off-the-bone tender, and a blast of high heat at the end crisps the surface. All you need to round out the dinner are mashed potatoes and a salad.
Braised Lamb with Herb-Scented Jus
At Haven's Kitchen in New York City, 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.
Herb and Citrus Roast Leg of Lamb
It may be an intimidating protein, but if you need to feed a crowd, lamb's the way to go. Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt.
Leg of lamb is a little like roast beef in that it is best served warm, but it also tastes mighty good at room temperature. Pesto alone is a classic accompaniment for grilled lamb.
Garlicky Leg of Lamb with Yogurt Sauce
Plenty of garlic, fresh rosemary, and fresh oregano perfectly season this bone-in leg of lamb roast. The homemade yogurt sauce features Greek yogurt combined with diced plum tomato, red onion, and cucumber, plus chopped fresh chives, red wine vinegar, and more garlic.
Roast Lamb with Pomegranate Sauce
Although it's budget-friendly, this dish is elegant enough for company. Serve with steamed fresh green beans.
Coffee-Braised Spoon Lamb
Spoon lamb gets its name from the texture of the meat when it's finished cooking: so tender, you can cut it with a spoon. This long, slow cooking technique benefits leg of lamb, typically a tough cut, and the acidity of the coffee offsets the richness of the meat. The sauce made from the drippings begs for polenta or potatoes.
Grilled Apricot-stuffed Leg of Lamb
Pot-Roasted Rosemary Lamb with Fingerling Potatoes
This dish works well for entertaining a crowd. Small red potatoes stand in nicely for fingerlings, if necessary. Garnish each serving with a rosemary sprig, if desired.