Lamb is a beloved ingredient in many cuisines around the world, and a perfectly cooked leg of lamb is a true showstopper. With its rich profile and tender texture, lamb is a versatile ingredient that can be prepared in a variety of ways, from classic roasted leg of lamb to innovative lamb recipes with international flair.
Whether you're a seasoned chef or a beginner looking to impress your dinner guests, cooking a leg of lamb can seem intimidating, but with the right techniques and recipes, you can achieve a deliciously memorable meal that's sure to please even the most discerning palates.
How to Cook Leg of Lamb
First you’ll want to choose your cut of meat. You may be picturing the quintessential “rack of lamb,” also known as a “crown roast,” which is a juicy cut that will look incredibly sophisticated on the table. But there are so many other options, such as loin chops, shoulder chops, lamb chops and the ever-popular leg of lamb.
Here are some considerations for choosing and preparing leg of lamb:
- When selecting leg of lamb, choose a bone-in cut for maximum flavour. Pro tip: Ask the butcher to trim the outer layer of fat to save you some steps.
- You may be offered the choice of lamb that is grass-fed or grain-finished, which means it was fed grain the last 30 days of its life. A purely grass-fed animal will tend to have a gamier taste, while grain-finished will yield a juicier cut
- When purchasing your meat, plan on 1/2 to 2/3 of a pound per person for bone-in leg of lamb.
- Remove the meat from the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour before cooking to help the lamb cook more evenly.
- If needed, trim excess fat before seasoning. (Go traditional with salt and pepper or try some of the more flavourful suggestions in the lamb recipes below.)
- Then select a cooking method for how to cook lamb: roasting, grilling and braising are all popular choices. Whichever method you choose, make sure you cook it to the proper temperature, determining doneness with a meat thermometer.
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- 42 degrees C for rare
- 58 degrees C for medium-rare
- 68 degrees C for medium-well (Beyond that, the lamb may become overly tough.)
Ready to try your hand at how to cook lamb? Read on for inspiration in these tasty lamb recipes.
Lamb Recipes
INSTANT POT® HERBED LAMB
You probably picture the quintessential “leg of lamb” entrée as looking exactly like the photo below, immediately assuming it will take allllll day. And you’re not wrong, given that some recipes call for a crazy-long six hours of oven time. That’s why you might be surprised to learn this impressive dish can be ready in a smidge under an hour when you use your Instant Pot. The succulent meat is seasoned impeccably with a blend of spices: Garlic Powder, crushed Rosemary Leaves and Thyme Leaves, then finished with a punch of Pepper Black Ground and flaky sea salt from your Sea Salt Grinder. Even more appealing? This lamb recipe is a one-pot delight as a medley of veggies simmers in a savoury broth alongside the lamb.
MUSTARD CRUSTED LAMB CHOPS
For another take on lamb, try lamb chops. Their mild flavor and compact size, accentuated by the natural "handle" of the exposed bone, give them a charming lollipop-like appearance that's sure to delight. In this recipe, they’re elevated with French’s Dijon Mustard, punctuated with “Greek,” a zesty spice blend that combines oregano, sun dried tomatoes, garlic, lemon and red bell peppers, for an inviting taste twist. Panko crumbs provide a satisfying textural contrast, resulting in a dish that’s both elegant and approachable, making it ideal for dinner parties or family gatherings.
CINNAMON-BRAISED LAMB SHANKS WITH MASHED PLANTAINS
Traditional “meat and potatoes” are all grown up in this lamb recipe. Indulge in the exotic flavours of the Caribbean with this dish, where lamb shanks are seasoned with Chili Pepper Chipotle, then slow-cooked to perfection in a sweet and spicy broth infused with onions, apricot preserves, tomato paste and cinnamon. Serve them atop a creamy bed of mashed plantains — a starchy fruit similar to a banana that are a staple in Caribbean and Latin American cuisine.
