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Holiday Leg of Lamb

This succulent holiday leg of lamb, infused with garlic and fresh herbs, is an impressive dish perfect for festive gatherings. Roast it with vegetables for a hearty, comforting meal that will delight your guests.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs Boneless Leg of Lamb
  • 12 cloves garlic (whole) For aromatic flavor
  • 1 large white onion (roughly sliced) Creates a flavorful bed for lamb
  • 4 sprigs fresh rosemary (stems attached)
  • 4 sprigs fresh thyme (stems attached)
  • Kosher salt and pepper to taste
  • 1/2 tbsp cumin
  • 1 tbsp smoked paprika
  • 1 tbsp dried Italian seasoning
  • 1/2 tbsp dried oregano
  • 1/3 cup mayonnaise For marinating the lamb
  • 2 cups baby potatoes (halved)
  • 12 small carrots (whole)
  • 1 1/2 cups beef stock To keep the lamb moist

Method
 

Preparation
  1. Preheat your oven to 325°F.
  2. In a roasting dish, layer the sliced onion and whole garlic at the bottom.
  3. Score the leg of lamb with small slits in the thicker sections and insert whole garlic cloves and rosemary.
  4. In a small bowl, mix mayonnaise, cumin, smoked paprika, Italian seasoning, oregano, salt, and pepper. Massage thoroughly over the lamb.
  5. Top the seasoned lamb with additional rosemary and thyme.
  6. Slowly pour beef broth into the roasting dish.
  7. Cover tightly with aluminum foil and roast for about 3 hours.
  8. Add halved baby potatoes and whole carrots during the last hour of cooking.

Notes

Store leftover leg of lamb in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months.