Marinated and Slow Roasted Leg of Lamb is an elegant, impressive entrée that’s actually super easy to prepare with my step-by-step instructions!
My mom’s marinade for steak and lamb is pretty infamous among our friends and family. Once you’ve tried lamb marinated in her delicious Asian-inspired mixture of oil, soy sauce, sherry, ginger, mustard and garlic, you’ll never want to eat it any other way. Mom used to leave the butterflied leg of lamb unrolled, marinate it and grill it. I find that carving is easier – and the presentation prettier – if you roll the butterflied leg and slow roast it. Searing it first – either in a cast iron skillet or on the grill – gives it a nice dark brown crust.
Serve this scrumptious Roasted Leg of Lamb with scalloped or roasted potatoes and asparagus for an elegant gathering almost any time of year.
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Slow Roasted Leg of Lamb
- Yield: 10 to 12 servings 1x
- Category: Lamb, Entertaining, Gluten free
1/2 cup vegetable oil, plus more for searing meat
1/2 cup soy sauce
1/4 cup sherry
2 teaspoons dry ginger
2 teaspoons dry mustard
1 large garlic clove, minced
1 (5-pound) boneless leg of lamb, trimmed, rolled and tied (see Note)
Fresh ground pepper
- In a medium bowl, whisk together the oil, soy sauce, sherry, ginger, mustard and garlic. Place mixture in a large zip top baggie; add leg of lamb. Seal, turn to coat the lamb and place in the refrigerator to marinate for 2 to 24 hours. Turn occasionally.
- Remove lamb from marinade and place on an oven-proof wire rack in a roasting pan. Let sit at room temperature for 1 hour.
- Preheat oven to 300 degrees – use the “roast” setting if you have it on your oven.
- Pat lamb dry with paper towel. Brush all over lightly with olive oil. Season with salt and fresh ground pepper. Wipe any drippings out of the bottom of the roasting pan and set aside (with the rack).
- Coat a skillet (preferably cast iron) large enough to hold the lamb with vegetable oil and heat over high heat – or heat a grill to high. When hot, sear the outside of the meat just until browned on all sides. Don’t turn too much.
- Place the seared lamb on the same rack in the roasting pan and roast for 40 minutes. Turn meat over and continue roasting until the internal temperature reaches 135 degrees for medium rare or 145 degrees for medium – takes around 1 1/4 to 1 1/2 hours. Remove from oven, cover with foil and let sit for at least 10 minutes before serving.
Gluten free: use gluten-free soy sauce.
Tips on buying lamb: Boneless leg of lamb often comes rolled and wrapped in netting. Check to make sure the netting is ovenproof and safe for cooking. If not, remove and tie the lamb with kitchen twine. You can also ask your butcher to trim and roll a butterflied leg of lamb for you – make sure to ask for the internal fat to be removed. Also, ask for the shank end of the leg, with the sirloin removed – the latter makes a better presentation. After the sirloin is removed, the remaining leg will typically way closer to 4 pounds, so factor that into your number of servings. You can chop the extra sirloin meat for use later in Clayton Family Lamb Curry (in A Well-Seasoned Kitchen®)!