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Lola’s Leg of Lamb Recipe

Staff Writer
Roast lamb

Roast lamb

Chef Liam Spence of Seattle's Lola serves this leg of lamb with a lamb jus (lamb stock reduced by half, cooked with chopped shallots, rosemary, red wine, bay leaf, and peppercorns, then strained) and a mixture of shaved fennel and chopped mixed green olives.

For a complete spring meal fit for Easter or your next dinner party, pair the lamb with crisp roast fingerling potatoes and a spinach, fennel, and asparagus salad (mint jelly, of course, on the side). — Allison Beck

Deliver Ingredients


  • 1 leg of American lamb (about 4-6 pounds), bone-in*
  • ½ bunch oregano, crushed
  • ½ bunch rosemary, finely chopped
  • 4 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • Twine, for tying the lamb
  • Juice of 2 lemons
  • ¼ cup olive oil


Remove the bone from the leg of lamb,* and open up the lamb leg; remove all visible silver skin. Lightly score the inside of the leg and fat cap.

Combine the oregano, rosemary, salt, and pepper in a small bowl. Rub the mixture onto the inside of the lamb, and then tie back together. Refrigerate for 1 day before roasting for optimal flavor.

Preheat the oven to 325 degrees. Combine the lemon juice and olive oil in a small bowl. Roast leg of lamb until it reaches an internal temperature of 130 degrees, basting every half hour with the olive oil and lemon juice. After the lamb reaches 130 degrees, let it sit in a cool oven or on the counter for 20 minutes before slicing.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.