Millcroft Inn & Spa’s Roasted Leg of Lamb

Celebrate Easter with a timeless classic. Executive Chef Nicolas Petitjean’s roasted leg of lamb is the perfect centerpiece for your holiday dinner. Seasoned with fragrant herbs, garlic, and a hint of citrus, this dish is slow-roasted to tender perfection. Pair it with golden potatoes and fresh parsley for a meal that feels as special as the occasion.

Roasted Leg of Lamb

Serves 12 people 

Ingredients:

1 (4 – 5 lb) Leg of lamb, bone-in, fat trimmed
Salt and pepper
Extra virgin olive oil 
5 Garlic cloves, peeled and sliced; more for later
2 cup Water
8 Gold potatoes, peeled and cut into wedges
1 Yellow onion, peeled and cut into wedges
1 tsp Paprika, more for later
1 tsp All-natural garlic powder
Fresh parsley for garnish, optional

Ingredients for the lamb rub:

15 garlic cloves, peeled
2 tbsp Dried oregano
2 tbsp Dried mint flakes
1 tbsp Paprika
½ tbsp Nutmeg
½ cup Extra virgin olive oil
2 Lemons, juice of

Method:

1. Bring the leg of lamb to room temperature. Take the leg of lamb out of the refrigerator and leave it in room temperature for about one hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
2. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
3. Pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
4. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it’s only a few inches away from the broiler element.
5. Broil for 5 to 7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325°F.
6. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack.
7. Add two cups of water to the bottom of the roasting pan.

For medium Roasted Lamb Leg:

1. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.
2. Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325°F heated-oven.
3. Roast covered for about one hour.
4. Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125°F.
5. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving (the lamb will continue to cook and its internal temperature will continue to rise to around 130°F).
6. Place the roast lamb and potatoes in a large serving platter over a bed of rice.
7. Garnish with parsley. Or, you may carve the lamb first, then arrange the sliced lamb with the potatoes over the rice.

For fall-apart slow Roasted Lamb:

1. Follow the recipe to step #5 in the method, and once seasoned, tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325°F heated-oven.
2. Roast covered for about 4 to 4 ½ hours.
3. Season the potato and onion wedges with the paprika, garlic powder and a little salt, then add them to the pan on either side of the lamb.
4. Return the pan to the oven, covered, for one to 1 ½ hours or so.
5. Uncover and return the pan to the oven for another 15 to 20 minutes.
6. Remove from the oven and tent the lamb with a piece of foil.
7. Allow it to rest for about 15 minutes (its internal temperature should be at 175°F or beyond for fall-apart tender lamb).