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Homemade Leg of Lamb Recipe photo

Leg of Lamb Recipe

This Leg of Lamb Recipe is a showstopper! Infused with aromatic spices and garlic, it’s perfect for special occasions and impressing loved ones.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 cup yogurt
  • ½ cup ketchup if you can't find Turkish sweet pepper paste
  • ½ cup olive oil
  • ½ cup pomegranate molasses
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons allspice powder
  • 1 tablespoon cinnamon
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 3 tablespoons pepper flakes (a blend of paprika and Turkish spice pepper flakes)
  • 1½ cups salt divided (use Mediterranean sea salt)
  • 3 tablespoons cracked black pepper divided
For the Lamb:
  • 2 legs American lamb
For Roasting:
  • 2 onions cut in half
  • 2 heads of garlic cut in half
  • 5 bay leaves
  • 6 cinnamon sticks
  • 6 cups stock (beef, chicken, veggie, or lamb)

Equipment

  • Large mixing bowl
  • Roasting pan
  • Sharp knife
  • Meat thermometer
  • Whisk
  • Aluminum foil

Method
 

Instructions:
  1. In a large mixing bowl, combine the yogurt, ketchup, olive oil, pomegranate molasses, soy sauce, brown sugar, allspice powder, cinnamon, onion powder, garlic powder, and a generous amount of salt and cracked black pepper. Add the crushed garlic, cardamom pods, and whole peppercorns, mixing well until all ingredients are fully incorporated.
  2. Take the two legs of lamb and score the flesh in a crisscross pattern to allow the marinade to penetrate deeply. Place the lamb into the bowl with the marinade, ensuring it is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  3. Preheat your oven to 325°F (160°C).
  4. In a roasting pan, place the marinated lamb legs. Surround them with the halved onions, halved garlic heads, bay leaves, and cinnamon sticks. Pour the stock around the lamb, making sure not to wash off the marinade.
  5. Cover the roasting pan tightly with aluminum foil and place it in the preheated oven. Roast the lamb for about 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
  6. Once the lamb is done, remove it from the oven and let it rest for 20-30 minutes, covered loosely with foil. After resting, carve the lamb into slices and serve alongside your favorite sides.

Notes

  • Marinate the lamb overnight for deeper flavor.
  • Use a meat thermometer for perfect doneness.
  • Serve with seasonal vegetables for a balanced meal.