Lamb Leg Recipe Roasted With Black Garlic And Fresh Herbs

Intro

In the I Love Black Garlic kitchen, we think a good lamb leg recipe should feel special enough for a holiday or celebration, but still be manageable for a home cook. A whole lamb leg can be intimidating if you have not roasted one before. The truth is that with an instant read thermometer, a simple black garlic herb paste, and a bit of resting time, it is very achievable and incredibly rewarding.

Black garlic does a lot of heavy lifting here. Because it is slow aged, it tastes more like roasted garlic, dates, and a splash of balsamic than raw garlic. That means you can use a generous amount in the crust without worrying about harsh bite. It wraps around the lamb with rosemary, thyme, and lemon, then drips down into the pan to help create a rich sauce you can spoon over each slice.

Ingredients

Lamb and seasoning

• 1 whole bone in lamb leg, about 4 to 5 pounds, patted dry
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Black garlic herb paste

• 6 to 8 peeled black garlic cloves, mashed, or 3 tablespoons Organic Black Garlic Purée
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
• 3 cloves regular garlic, finely minced
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

For the pan and sauce

• 1 large onion, thickly sliced
• 3 carrots, cut into large chunks
• 1 cup low sodium chicken or lamb stock
• 1/2 cup dry red wine, or extra stock
• 1 tablespoon butter, optional, for finishing the sauce

Instructions

1. Bring the lamb leg to room temperature. Take the lamb leg out of the refrigerator 30 to 45 minutes before roasting so it can lose its chill. Pat it very dry with paper towels. Using a small sharp knife, score the fat cap in a shallow crosshatch pattern. You want to cut through the fat but not deep into the meat. Season the entire lamb leg recipe base with salt and black pepper.
2. Make the black garlic herb paste. In a small bowl, combine the mashed black garlic or black garlic purée, olive oil, chopped rosemary, thyme, minced regular garlic, lemon juice, and Dijon mustard. Stir until you have a thick, glossy paste. This is the flavor backbone of the lamb leg recipe, so make sure the herbs and black garlic are evenly mixed.
3. Coat the lamb leg. Set a roasting rack inside a roasting pan or large baking dish. Place the lamb leg on the rack. Rub the black garlic herb paste all over the lamb, pressing it into the scored fat and any crevices around the bone. If you have time, let the lamb sit like this in the refrigerator for 1 to 2 hours or overnight to deepen the flavor. Bring it back toward room temperature before it goes into the oven.
4. Prepare the roasting pan. Scatter the sliced onion and carrot chunks in the bottom of the pan. Pour in the stock and red wine or extra stock. As the lamb roasts, the juices will drip into this mixture and build the base of your pan sauce.
5. Roast the lamb leg. Heat the oven to 425 degrees Fahrenheit. Place the pan in the oven and roast the lamb leg for 20 minutes to help the crust set and start browning. Reduce the oven temperature to 325 degrees Fahrenheit and continue roasting for about 1 hour to 1 hour 20 minutes. Start checking the internal temperature earlier if your lamb leg is on the smaller side. Aim for about 130 to 135 degrees Fahrenheit in the thickest part for medium rare to medium.
6. Rest the meat. Transfer the lamb leg to a cutting board and tent loosely with foil. Let it rest for at least 15 to 20 minutes. This rest is important. It lets the juices redistribute so your lamb leg recipe gives you slices that stay moist instead of drying out on the cutting board.
7. Make the black garlic pan sauce. While the lamb rests, place the roasting pan over medium heat on the stovetop if it is safe for direct heat. If not, pour the vegetables and pan juices into a saucepan. Simmer for a few minutes, scraping up any browned bits from the bottom. Strain the liquid into a small saucepan, pressing on the onions and carrots to extract as much flavor as you can. Simmer until slightly reduced and glossy. Swirl in the butter at the end if you want a richer finish, then taste and adjust with a pinch of salt or a squeeze of lemon.
8. Carve and serve. Use a sharp carving knife to slice the lamb leg against the grain into thin slices. Arrange on a warm platter, spoon some of the black garlic pan sauce over the top, and serve the remaining sauce on the side. Add the roasted vegetables to the platter or serve them in a separate bowl.

Tips And Variations

• Use a thermometer. The easiest way to nail this lamb leg recipe is to rely on an instant read thermometer rather than time alone. Bone in cuts can vary in shape, so temperature is your best guide.
• Boneless leg option. You can use the same black garlic herb paste on a boneless leg of lamb. Roll and tie the lamb with kitchen twine, then roast. Check the internal temperature earlier, since boneless roasts often cook a bit faster.
• No wine option. If you prefer not to use wine, replace it with extra stock and add a teaspoon of balsamic vinegar to the pan. Black garlic already brings a sweet, tangy note, so you still get a full flavored sauce.
• Darker crust. For a deeper, crisper crust, you can turn the oven back up to 425 degrees Fahrenheit for the last 5 minutes of roasting, watching closely so the black garlic does not scorch.
• Leftover ideas. Leftover lamb is great in sandwiches with black garlic mayo, tucked into a black garlic pasta, or served over black garlic mashed potatoes for an easy next day dinner.

Nutrition

Exact nutrition will vary based on the size of your lamb leg, how much fat is trimmed, and how much sauce you serve. As a general guide, a serving of roasted lamb with a little pan sauce may provide:

• Calories: about 350 to 450
• Protein: about 28 to 32 grams
• Fat: about 22 to 30 grams
• Carbohydrates: about 3 to 5 grams

This lamb leg recipe is a rich main course, so pairing it with lighter sides like a simple salad or steamed vegetables can help balance the meal. Black garlic adds depth of flavor without adding many extra calories.

Frequently Asked Questions

How do I know when this lamb leg recipe is done?

The most reliable way is to use an instant read thermometer. Insert it into the thickest part of the lamb, avoiding the bone. Around 130 to 135 degrees Fahrenheit will give you medium rare to medium, which is a sweet spot for tender, juicy lamb.

Can I prepare the lamb leg in advance?

Yes. You can rub the lamb leg with the black garlic herb paste, cover or leave it uncovered if you want the fat to dry slightly, and refrigerate it overnight. Bring it closer to room temperature before roasting so it cooks more evenly.

What can I serve with this lamb leg recipe?

This roast pairs well with roasted potatoes, black garlic mashed potatoes, simple steamed greens, or a citrusy salad. You can also add a side of black garlic butter to melt over slices at the table.

Can I use other cuts of lamb?

The black garlic herb paste also works on lamb shoulder or a rack of lamb. Cooking times will change, so use your thermometer and adjust roasting times to match the cut you are using.

More Black Garlic Recipes To Pair With Lamb

If you enjoy how black garlic transforms this lamb leg recipe, you can build a full menu around it with a few more simple dishes from our kitchen.

• Serve lamb slices over black garlic mashed potatoes so the pan sauce can soak into a creamy, savory base.
• Add a small dish of black garlic butter to the table and let guests spoon it over hot lamb or vegetables.
• For a pasta based next day meal, toss leftover lamb into our black garlic pasta for an easy, comforting dinner.
• If you want a starter before the roast, a bowl of silky black garlic butternut squash soup sets the tone for a cozy, umami rich menu.

Make This Lamb Leg Recipe With Our Black Garlic

Slow aged black garlic is what makes this lamb leg recipe feel so special. It blends into the herb paste and pan sauce, adding layers of flavor without extra steps. Because our cloves are soft and naturally sweet, they are easy to mash into a rub that clings to the lamb and roasts into a fragrant crust.

For roasts like this, we reach for both our smooth Organic Black Garlic Purée and our convenient Organic Peeled Black Garlic Cloves. Keeping a jar or two in the pantry means you are always ready to upgrade a simple roast, pan sauce, or side dish with deep, savory black garlic flavor.