bruno albouze roasted leg of lamb

Roasted Leg of Lamb

Yields8 ServingsPrep Time40 minsCook Time1 hr 30 minsTotal Time2 hrs 10 minsDifficultyIntermediateRating


Rosemary-Garlic Seasoning
 3000 g leg of lamb
 70 g duck fat
 15 g rosemary, thinly chopped
 3 g dry thyme optional
 0.50 g bay leaves (2)
 50 g garlic (1 head)
 15 g kosher salt
 3 g ground black pepper
Veggies For The Roast
 500 g onions
 300 g carrots
 3 g salt
 200 g white wine chardonnay
 800 g lamb or chicken stock
 1000 g baby potatoes
 30 g duck fat or olive oil
 5 g rosemary, thinly chopped
 5 g salt
 2 g ground black pepper
Haricot Verts
 600 g haricot verts green beans
 20 g duck fat, oil or butter
 20 g minced garlic
 2 g salt
 10 g chopped parsley



Leg of lamb is a traditional and impressive French Easter dish. Though, it can definitely be enjoyed at any other occasions. Make all the prep a day ahead. For a more tender and moister piece of meat, it needs to be taken out of the refrigerator before cooking. If a 10 ounces/300g steak needs 30 min to warm up, a 3kg/6 lb. roast would have to be left out for 3 hours.

Rosemary-Garlic Seasoning

Duck fat can be subbed for oil. Mix duck fat with thinly chopped rosemary, thyme and crushed garlic – set aside.

rosemary seasoning

How To Prep Leg of Lamb

Pat dry the leg with paper towels. To french it, using a sharp boning knife, cut straight into the bone about 1.5-inch/3.5cm from the end, moving the knife all around the bone. Scrap out meat pulling it away using your knife and paper towel. Prior to tie up meat with butcher twine, season the open parts of the meat with the herbed seasoning, salt and pepper.

leg of lamb

Trussing & Seasoning

Depending on what the leg of lamb looks like, you may need to truss it. It helps retain its shape while it cooks in the oven and stops the meat from spreading. Just tie a series of interlinked knots to secure the meat in place; it doesn't have to be perfect. Rub the whole leg with remaining rosemary-garlic seasoning. Some of the garlic cloves may also be inserted into the roast if desired using the tip of your paring knife. Cover roast with foil and refrigerate overnight.

seasoned leg of lamb

Veggies For The Roast

Quarter onions and peel. Wash and peel carrots and cut into chunks. Split garlic head in half – refrigerate until ready to use.

veggies for lamb

Potatoes & Haricots Verts Prep

Wash and scrub potatoes. Cook potatoes in salted water for about 25 minutes until just cooked through – do not overcook!. Drain and spread potatoes onto a tray lined with paper towels to cool off. Trimming haricots verts is quick. Just gather small bundles with all of the tough stem ends facing in one direction, and cut just below the stem. Cook beans for about 7 min in a heavily salted water – chill immediately in cold water and drain. Refrigerate cooked green beans in a large container lined with paper towels for up to 5 days.


In order to get a more tender and moist meat, remove roast from refrigerator about 3 hours to allow it to come closer to room temperature before cooking. Uncover and transfer the leg of lamb to a greased wire rack. Use a clean and greased baking tray for the onions, carrots and garlic and add white wine. Season lamb with salt and pepper on all sides. Turn oven on to 390ºF/200ºC. Lower temp to 350ºF/180ºC if using a convection oven. Place the veggies tray on the bottom rack of the oven and leg of lamb above it. Cook lamb for 90 minutes or until internal temperature reads 135ºF/57ºC for medium rare. Keep in mind that temperature continues to rise 5ºC at least once meat is removed from the oven. Always stick the thermometer into the thickest part of the meat without touching the bone. Cook 30 minutes more for medium well. Rotate roast and veggie tray half way through. Remove roast and place rack onto another tray for the juice to drain. Let rest for 30 min or more before carving. This allows the juice to redistribute. Once the meat has rested, remove the string from the exterior of the roast. Save the rendered juice for the gravy.

leg of lamb in the oven


Save the nicest carrots, onions and roasted garlic for garnishing but leave some for the gravy. Add stock, scrap out bits and transfer everything to the saucepan. Add rendered lamb roast juice and bring to a boil and sieve. Reduce sauce if needed. Readjust seasoning to taste. The sauce can be finished and lustered with butter. Right before serving, throw a couple of chunks of butter and rotate the pan steadily, allowing the butter to emulsify slowly. Keep warm; avoid boiling.

lamb roasted veggies


Halve potatoes if desired. In a large frying pan, sauté potatoes with fat, herbs, salt and pepper. Or quickly roast in a 450ºF/230ºC oven until golden brown.

roasted potatoes

Haricots Verts

By the time potatoes are roasting, sauté green beans in a hot frying pan with the fat. Season with salt and pepper and sauté for 3 min on high heat. Add garlic and continue to cook until fragrant. Add parsley and remove from the heat.

freshly picked haricots verts


In a warm and large plater, arrange potatoes, green beans and roasted veggies and top with the roast. Season carved lamb with salt and pepper if desired. Serve it with the hot gravy. Enjoy!
Save leg bone for you next soup, bean stew or lamb stock.

leg of lamb cut

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

Your Cart

    Product Price Quantity Total
Empty Cart

Your cart is empty

Your cart is empty





Enter your email address and get the FREE EBOOK

Scroll to Top