Easy Holiday Roast Leg of Lamb

Last Updated on June 15, 2020

A festive lamb roast with Middle Eastern spicers is a beautiful centerpiece to a holiday meal.  You’ll love the easy pureed sauce make with the carrots, onions, and garlic that roast alongside the delicious lamb.

Easy Holiday Roast Leg of Lamb

3.90 from 38 votes
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Protein: Lamb
Cut: Boneless Leg of Lamb
Diet: Dairy Free, Gluten Free, Whole30
Course: Main Course
Prep Time: 1 day 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8 people


  • 1 pkg ButcherBox Lamb Leg, bnls

Lamb Leg Rub

  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp ground black pepper
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cardamom
  • 2 Tbsp kosher salt
  • 2 Tbsp pomegranate molasses
  • 2 Tbsp extra virgin olive oil

For Roasting

  • 4 ea carrots peeled, roughly chopped
  • 2 ea onions roughly chopped
  • 6 cloves garlic smashed
  • 2 sprigs fresh rosemary
  • 4 cups beef stock
  • 1 ea pomegranate seeds for garnish


  • Mix all rub ingredients to form a paste. Spread rub mixture evenly over roast, cover tightly with plastic wrap and refrigerate overnight.
  • Preheat oven to 375°F. Discard plastic wrap and season lamb leg with kosher salt and ground black pepper. Bring to room temperature, about 40 minutes.
  • Mix carrots, onions, garlic and fresh rosemary sprigs and place on sheet pan.
  • Place lamb roast on top of veggies and roast for 1 hour, or until meat thermometer inserted into thickest part reads 125°F.
  • Heat beef stock in large saucepan. Rest lamb leg on wire rack while making sauce.
  • Place roasted vegetables and rosemary into saucepan with beef stock, and simmer for 2 minutes.
  • Remove saucepan from heat, discard rosemary sprigs before pureeing with immersion or stand blender.
  • Thinly slice rested lamb and platter. Garnish platter with fresh rosemary and pomegranate seeds and serve with sauce.
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