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Easy Holiday Roast Leg of Lamb

3.94 from 29 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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