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Garlic-Herb and Paprika Roast Leg of Lamb Recipe | Diethood
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Garlic, Herb, and Paprika Roast Leg of Lamb

8 8 8
WW Freestyle: 9
Prep Time15 mins
Cook Time1 hr 10 mins
Marinating Time8 hrs
Total Time1 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

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

  • Trim excess fat from leg of lamb and transfer the leg to a roasting pan.
  • Using a knife, make 6 shallow incisions into the leg and set aside.
  • 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.
  • Stuff the garlic-herb mixture into the incisions. Set aside.

FOR THE PASTE

  • 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.
  • Set aside two tablespoons of the paste. Cover and refrigerate.
  • Use the rest of the paste to rub all over the lamb leg. 
  • Sprinkle lemon zest over the leg of lamb.
  • Cover the lamb with foil and let stand 4 hours in a cool place, or overnight in the refrigerator.

PREHEAT OVEN TO 350F.

  • Remove lamb from fridge and let sit on counter for 20 minutes before cooking.
  • Cut up the potatoes and arrange around the leg of lamb.
  • Drizzle a bit of olive oil over the lamb and the potatoes; toss potatoes to coat.
  • Take the reserved marinade/paste and, using a pastry brush, brush the paste over the potatoes.
  • Sprinkle coarse salt over potatoes and lamb.
  • Roast for 1 hour and 10 minutes, mixing through the potatoes few times during cooking.
  • After 1 hour, check for doneness; Lamb is cooked through at 145F. For medium-rare, remove lamb from oven at 125F.
  • Remove from oven and allow meat to rest 15 to 20 minutes before carving.
  • Garnish with parsley and serve.

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.
Keywords: easter recipes, lamb recipes, roast leg of lamb