How Long to Cook Lamb Roast

Last Updated on April 5, 2022 by Nazmin Sarker

Roast Leg of Lamb

  • Begin 3 hours
  • 15 servings
  • 192 calories per serving
  • Good source of iron


  • 3 juniper berries
  • 2 teaspoons dry mustard
  • ¼ teaspoon pepper
  • salt
  • 1 5-pound lamb leg whole
  • 12 small potatoes, peeled
  • ¼ cup gin (optional)
  • ½ cup red currant jelly
  • 2 tablespoons cornstarch


  1. Crush juniper with mustard pepper, 1 teaspoon salt, and 2 teaspoons water. Spread on the lamb.
  2. Place lamb, fat side up, on a rack in open roasting pan. Insert a meat thermometer into the center of the thickest part of the meat, taking care not to touch the bone. Roast 1 2/3 to 2 ½ hours in 325° F. oven, until meat thermometer reaches 140° F. for rare or 160° F. for medium or 170° F. for well done. Meanwhile, cut potatoes into 1 inch thick slices. About 45 minutes before the meat is done, sprinkle the potato slices with 1 teaspoon of salt.
  3. Put potatoes on rack around meat; cook until fork-tender, brushing with drippings. Place potatoes, and meat on the platter.
  4. Pour pan liquid into 2 cup measure; let stand until fat separates; spoon fat from liquid; discard.
  5. Add 1 ¼ cups water to the pan; cook over medium heat, stirring to loosen bits; add to liquid in the cup with gin. Add water to make 1 ¾ cups.
  6. In a 2-quart saucepan over medium heat, heat measured liquid and jelly to boiling, stirring constantly until the jelly is melted.
  7. Blend cornstarch, ¼ teaspoon salt, and ¼ cup water; stir into liquid in pan until thickened. Carve lamb. Serve sauce separately.

Marinated Butterflied Lamb

  • Begin day ahead
  • 12 servings
  • 227 calories per serving
  • Good source of iron


  • 1 4-pound lamb leg shank half
  • 1 tablespoon peppercorns
  • ⅓ cup burgundy
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 ½ teaspoons oregano, crushed
  • 1 large garlic clove, slivered
  • parsley sprigs for garnish


  1. Butterfly leg of lamb (see below).
  2. On the cutting board, between the double thickness of waxed paper, with a meat mallet or clean hammer, pound peppercorns until coarsely cracked.
  3. For marinade, in a 12 inches 8 inches baking dish, combine peppercorns and the next 5 ingredients. Add butterflied lamb turn upon to coat evenly. Cover with plastic wrap; refrigerate for at least 12 hours, turning meat occasionally.
  4. About 45 minutes before serving: Preheat broiler if manufacturer directs. Drain lamb, reserving marinade. Place lamb on rack in the broiling pan. Broil about 5 inches from the source of heat (or at 450° F.) for 10 minutes, occasionally basting with marinade. Turn and broil 15 minutes longer for rare or until meat is of the desired doneness. Place on carving board; garnish lamb with sprigs of parsley.

Butterflying a Lamb Leg Shank Half

Place lamb, fat side down on cutting board. With a boning knife, cut through meat parallel to the bone to expose the main leg bone. Keeping the knife blade against the bone, scrape all meat from around the body until you reach the knee connected.

Turn the leg slightly and cut around the knee joint. Continue to cut meat from the knee down to the second leg bone. Remove leg bone. Since the boned lamb has an uneven thickness, cut the thicker muscles almost in half and open like a butterfly to make it flatter for a more even thickness. It will have an irregular shape. Trim excess fat from meat.

Marinated Leg of Lamb Ole

  • Begin day ahead
  • 10 to 12 servings
  • 254 calories per serving
  • Good source of iron


  • salt
  • ½ cup orange juice
  • ½ cup dry red wine
  • ½ cup chili sauce
  • 2 tablespoons salad oil
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 2 tablespoons sugar
  • 2 teaspoons chili powder
  • 1 teaspoon basil
  • 1 4-pound lamb leg shank half
  • water
  • 3 tablespoons all-purpose flour


  1. In a large shallow pan, for the marinade, mix 1 teaspoon salt and the remaining ingredients except for the leg of lamb, water, and flour. Add lamb and turn up to coat with marinade. Cover with plastic wrap and refrigerate for at least 12 hours, turning lamb occasionally.
  2. About 3 ½ hours before serving: Place lamb, fat side up, on rack in open roasting pan; reserve marinade. Insert meat thermometer into center of the meat, being careful thermometer does not touch bone. Roast at 325° F. for well done, basting occasionally with marinade. Place meat on a warm platter; let rest for 15 minutes.
  3. Meanwhile, make gravy: Pour pan liquid into a 4 cup measure or medium bowl (set pan aside); let stand a few minutes until fat separates from meat liquid, skim 3 tablespoons fat from the liquid into a 2-quart saucepan; skim remaining fat and discard. Add 1 ½ cups water to the roasting pan; cook over medium heat, stirring until brown bits are loosened; add mixture and reserved marinade to liquid in the cup. (Add more water if needed to make 2 ½ cups.) Over medium heat, into hot fat in saucepan, stir flour and ¼ teaspoon salt until blended; gradually stir in liquid mixture and cook, stirring, until thickened. Serve gravy with lamb.

Rotisserie Leg of Lamb

  • Begin day ahead
  • 16 to 18 servings
  • 217 calories per serving


  • ½ cup salad oil
  • ½ cup white wine
  • ½ cup red wine vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • ½ teaspoon rubbed sage
  • ½ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1 5-pound lamb leg roast boneless
  • Mint sauce


  1. In a large, shallow dish, for marinade mix well all ingredients except lamb and mint sauce. Add lamb; coat well with marinade. Cover and refrigerate, turning lamb occasionally.
  2. About 3 hours before serving: Place lamb on rotisserie skewer as manufacturer directs; reserve marinade. Insert meat thermometer into center of lamb, being careful thermometer does not touch skewer or heating element or oven as it turns. Roast on the rotisserie for about 2 to 3 hours until the meat thermometer reaches 140° F. for rare, 160° F. for medium, or 170° F. for well done, brushing frequently with marinade. Meanwhile, prepare the mint sauce.
  3. Remove skewer and strings. Let meat remain for 15 minutes for easier carving. Serve with mint sauce.

Roast Rack of Lamb

  • Begin 2 hours ahead
  • 4 servings
  • 510 calories per serving
  • Good source of iron, niacin


  • ½ teaspoon garlic salt
  • ¼ teaspoon salt
  • 1/8-rib lamb rib roast
  • (about 2 ½ pounds)
  • ¼ cup apricot preserves
  • 2 teaspoons lemon juice


  1. preheat oven to 375° F. Combine garlic salt, and pepper; rub into meat. Place lamb on rib bones in roasting pan.
  2. Insert meat thermometer. Roast 1 hour or until the thermometer reaches 140° F. for rare, 160° F. for medium, or 170° F. for well-done meat.
  3. Meanwhile, in a 1-quart saucepan over medium heat, heat apricot preserves, and lemon juice until preserves are melted.
  4. During the last 30 minutes of roasting, brush lamb with apricot mixture occasionally.
  5. Remove roast to cutting board, let stand 10 minutes for easier carving; with a sharp knife, cut the backbone from ribs; discard.
  6. To serve, anchor meat with a fork and carve between every rib bone, allowing 2 ribs for each individual serving.
Credit: Jamie Oliver

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