Garlic-Herb and Paprika Roast Leg of Lamb

Gluten Free MealsOne Pot Meals

Tender, melt-in-your mouth Roast Leg of Lamb recipe prepared with a succulent and citrusy garlic, herbs, and paprika marinade. A classic Easter lunch with tons of flavor!

Roast Leg of Lamb with Potatoes

MY FAVORITE ROAST LEG OF LAMB RECIPE

Leg of Lamb marinated overnight and roasted to a juicy, melty, and tender perfection. The pungent spices paired with lemon juice and lots of garlic, offer meltingly soft, flavorful meat perfect for a Holiday crowd. 

If you want a simple, lean roast lamb that’s crisp on the outside and juicy on the inside, go for a bone-in leg of lamb. When you roast a piece of meat with the bone still in, you are getting all that flavor and then some! 

Roasted leg of lamb with potatoes

The best part of this Lamb recipe is that it’s very easy to make. Most of your time is spent on just making the garlic, herb, and paprika paste, which takes all of two minutes. Do not be turned off by the long list of ingredients – it’s just spices, fresh herbs, and garlic. 

For best, fall-off-the-bone results, you need to start with a robust marinade that will cut through that strong flavor of the lamb. 

Garlic, Herb, Paprika Paste and Marinade

BEST MARINADE FOR LEG OF LAMB

  • 1 large lemon, juiced and zested
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons paprika
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (adjust to your taste preference)
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 6 cloves garlic, minced

Combine all of these ingredients in a mixing bowl and whisk until fully incorporated.

Organic, grass fed Lamb with paprika rub

HOW TO COOK A LEG OF LAMB

  • Trim excess fat from leg of lamb and transfer the leg to a roasting pan.
  • Using a knife, make 6 shallow incisions and stuff with a mixture of smashed garlic and fresh herbs.
  • Rub the lamb with the prepared paste/marinade. If the paste is too thick to spread, add a bit more olive oil to thin it out.
  • Cover and set in a cool place for 4 hours, or marinade overnight in the refrigerator.
  • Remove from fridge and let sit on counter for 20 minutes.
  • Roast in a 350F-degrees oven for 1 hour to 1 hour and 15 minutes. Lamb is cooked through when internal temperature reaches 145F. Please use a meat thermometer to ensure correct doneness. 

LAMB COOKING TEMPERATURE

  • 120-130 °F – RARE
  • 130-140 °F – MEDIUM RARE
  • 140-150 °F – MEDIUM
  • 150-165 °F – WELL DONE

Roast Leg of Lamb and Potatoes

COOKING LEG OF LAMB

If you’ve never cooked a lamb roast before, trust me, it is one of the simplest and most satisfying things you can make. Perfect for the Easter feast, lamb pairs well with potatoes and spring vegetables like, asparagus, spinach, and artichokes. AND, bottleS of Cabernet Sauvignon. 🥂

Just to note, we always buy organic, grass-fed lamb, and we get it from a local farmer. When it comes to meat, the important points to keep in mind are: the more local, the better; the fresher, the better, and grass-fed lamb is critical for determining the quality of the meat, the health benefits of the meat, and for the humanitarian care of the animal.

MORE LAMB RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 5 votes
Garlic-Herb and Paprika Roast Leg of Lamb Recipe | Diethood
Garlic, Herb, and Paprika Roast Leg of Lamb
Prep Time
15 mins
Cook Time
1 hr 10 mins
Marinating Time
8 hrs
Total Time
1 hr 25 mins
 

Tender, melt-in-your mouth Roast Leg of Lamb prepared with a succulent and citrusy garlic, herbs, and paprika marinade.

Course: Dinner, Holiday
Cuisine: Macedonian, Mediterranean
Servings: 8 servings
Calories: 324 kcal
Ingredients
FOR THE LEG OF LAMB
  • 1 (4 to 5 pound) bone-in leg of lamb
  • 6 cloves garlic
  • 1/4 teaspoon extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon fresh ground pepper
FOR THE PASTE
  • 1 large lemon, juiced and zested
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons paprika
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon or to taste cayenne pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 6 cloves garlic, minced
  • olive oil, for drizzling
  • coarse salt, to taste
FOR THE POTATOES
  • 2 pounds small potatoes, halved
  • 1/4 cup fresh chopped parsley, for garnish
Instructions
LEG OF LAMB
  1. Trim excess fat from leg of lamb and transfer the leg to a roasting pan.
  2. Using a knife, make 6 shallow incisions into the leg and set aside.
  3. In a small shallow bowl combine 6 cloves garlic, 1/4 teaspoon olive oil, thyme leaves, salt, and pepper; using the back of a fork, press into the garlic to mash it, and stir around to combine it with the rest of the ingredients. If you have a mortar and pestle, use that to make the mixture.
  4. Stuff the garlic-herb mixture into the incisions. Set aside.

FOR THE PASTE
  1. In a mixing bowl combine lemon juice, olive oil, paprika, fresh ground pepper, cumin, cayenne pepper, rosemary, thyme leaves, and minced garlic; mix until thoroughly incorporated.
  2. Set aside two tablespoons of the paste. Cover and refrigerate.
  3. Use the rest of the paste to rub all over the lamb leg. 

  4. Sprinkle lemon zest over the leg of lamb.

  5. Cover the lamb with foil and let stand 4 hours in a cool place, or overnight in the refrigerator.

PREHEAT OVEN TO 350F.
  1. Remove lamb from fridge and let sit on counter for 20 minutes before cooking.

  2. Cut up the potatoes and arrange around the leg of lamb.
  3. Drizzle a bit of olive oil over the lamb and the potatoes; toss potatoes to coat.
  4. Take the reserved marinade/paste and, using a pastry brush, brush the paste over the potatoes.

  5. Sprinkle coarse salt over potatoes and lamb.

  6. Roast for 1 hour and 10 minutes, mixing through the potatoes few times during cooking.

  7. After 1 hour, check for doneness; Lamb is cooked through at 145F. For medium-rare, remove lamb from oven at 125F.
  8. Remove from oven and allow meat to rest 15 to 20 minutes before carving.

  9. Garnish with parsley and serve.
Recipe Notes

WW FREESTYLE POINTS: 9

Nutrition Facts
Garlic, Herb, and Paprika Roast Leg of Lamb
Amount Per Serving
Calories 324 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 91mg30%
Sodium 248mg10%
Potassium 944mg27%
Carbohydrates 17g6%
Fiber 3g12%
Sugar 0g0%
Protein 32g64%
Vitamin A 430IU9%
Vitamin C 24.8mg30%
Calcium 59mg6%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Want To Save This Recipe?

SUBSCRIBE TO GET FREE UPDATES & A FREE ECOOKBOOK!

GET AN EMAIL WHEN THERE'S A NEW RECIPE
Diethood eBook
8 Responses
  1. Hi there! I’m Carole from Carole’s Chatter. I think you do really super things with food. I wondered if you would like to join the group of bloggers who share their posts on a monthly basis via Food on Friday. I host this link up on the second Friday of each month. Every month there are a few different themes. This month they are Breakfast, Soups and Easter Food. If you would like to check it out just hop on over to Carole’s Chatter. We would all love to see you there. Cheers

Leave a Reply

Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
FacebookTwitterPinterestInstagram

Get my eCookbooks!

Diethood Cookbooks

Download one of my cookbooks and get instant access to easy & delicious recipes you won't find on this site.

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.