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magazine roast leg of lamb with tarragon mint butter
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5.0
(5)
Recipes
This is a great roast to knock out in the morning.
5.0
(5)
Easy
3.6
(3.6)
Recipes
Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.
4.0
(4.2)
Recipes
This impressive-looking roast is easy to carve once you get started.
4.0
(3.82)
Recipes
There's no better large-format meat: A leg of lamb is fatty, flavorful, and crowd-pleasing, plus its size makes it hard to overcook.
5.0
(5)
Recipes
Use the best quality lamb you can find. Chilling the deboned loin in the freezer for 15 minutes will make it easier to handle.
4.0
(4)
Recipes
If you want to stuff the roast as pictured, ask your butcher for a butterflied leg, not tied. Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.
4.3
(4.33)
Easy
Recipes
Reverse-searing results in a perfectly cooked roast beef with a mouthwatering crust.
4.7
(4.67)
Recipes
This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.
4.0
(4.22)
Easy
Recipes
A 4-ingredient glaze spikes holiday ham with extra flavor, while a gentle poaching to start keeps it extra juicy.
Recipes
Ask your butcher for a whole leg, which will include part of the sirloin.
4.4
(4.43)
Easy
Recipes
Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant into the oven together and they’ll be done at the same time.
1.0
(1)
Recipes
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
3.5
(3.52)
Recipes
Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.
3.0
(3)
Recipes
It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.
3.4
(3.4)
Recipes
Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.
4.6
(4.6)
Recipes
A stunning main and side all in one dish.
5.0
(5)