Nigella Leg Of Lamb Recipe

Nigella Lawson’s Leg of Lamb is made with bone-in leg of lamb, fresh oregano, rosemary needles, garlic, unwaxed lemon, orange, regular olive oil, and kosher salt. This delicious leg of lamb recipe creates a hearty dinner that takes about 2 hours and 10 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 2 kg (approx. 4.4 lbs) bone-in leg of lamb
• 15 grams fresh oregano
• 1 tablespoon (15 ml) rosemary needles
• 4 fat cloves garlic, peeled and halved
• 1 unwaxed lemon, finely grated zest and 2 tablespoons (30 ml) juice
• 1 orange, finely grated zest and 2 tablespoons (30 ml) juice
• 2 tablespoons (30 ml) regular olive oil
• 2 teaspoons kosher salt

How To Cook Leg Of Lamb Recipe:

1. Prepare the Lamb: Place the lamb in a roasting tin, skin-side up. Make numerous incisions all over the skin side with a sharp knife.
2. Make the Herb Paste: Blend the oregano, rosemary, garlic, lemon zest and juice, orange zest and juice, olive oil, and salt until you have a runny, herb-flecked paste. Pour or spoon this paste over the lamb, pressing it into the incisions and rubbing it into the exposed sides.
3. Marinate: Let the lamb sit at room temperature for about 45 minutes.
4. Preheat the Oven: Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan oven.
5. Roast: Add enough just-boiled water to the tin to come up about ½ cm (¼ inch). Roast for 1 hour 40 minutes. Check after an hour to ensure the water hasn’t evaporated; add more if needed. If the lamb starts to burn, cover it loosely with foil.
6. Check Doneness: Towards the end of cooking, use a probe (if available) to check the internal temperature or pierce with a knife to check the doneness.
7. Rest: Remove the lamb from the oven and cover loosely with foil. Let it rest for 15-30 minutes before carving.

Recipe Tips

• Ensure Even Marination: Make sure to rub the herb paste well into all the incisions and the exposed sides of the lamb. This helps in getting a flavorful and well-seasoned roast.
• Monitor Water Level: Keep an eye on the water in the roasting tin during cooking. If it evaporates, add more hot water to prevent the meat from drying out.
• Check for Burning: If the lamb starts to darken too quickly, cover it loosely with foil to prevent burning while still allowing it to roast properly.
• Use a Meat Thermometer: For best results, use a meat thermometer to check the internal temperature of the lamb. Aim for about 60°C (140°F) for medium-rare, or adjust based on your preference.
• Rest Before Carving: Allow the lamb to rest covered with foil for 15-30 minutes after roasting. This helps the juices redistribute, making the meat more tender and flavorful.

How To Store & Reheat Leftovers

• Refrigerate: Cool the leftover leg of lamb to room temperature, then cover and refrigerate. It stays good for 3-4 days.
• Freeze: Cool the lamb to room temperature before freezing. Wrap it well in plastic wrap and foil or use a freezer container. It’s good for up to 3 months. Thaw it in the fridge for 24 hours before reheating.
• Reheating: Place leftover leg of lamb in an ovenproof dish, cover with foil, and reheat in a preheated oven at 180°C (350°F) for about 15 minutes until heated through.

Nutrition Facts

Serving Size: 1 slice (approx. 150 grams)

• Calories: 320
• Total Fat: 23 g
• Saturated Fat: 9 g
• Cholesterol: 90 mg
• Sodium: 400 mg
• Potassium: 500 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0 g
• Sugars: 1 g
• Protein: 28 g

Try More Nigella Recipe:

• Nigella Butterflied Lamb Recipe
• Nigella Lamb Ribs Recipe
• Nigella Slow Cooker Lamb Shanks
• Nigella Lamb Tagine Slow Cooker