36 roast leg lamb recipes

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Moroccan mechoui: paprika and garlic-rubbed leg of lamb roasted over a bed of carrots, onions, tomato and celery. Simple North African feast served straight from the roasting pan.

Raan masaledar: whole leg of lamb marinated 24 hours in a yogurt-almond-chili paste with garam masala, then slow-roasted and garnished with sultanas and almonds.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Garlic-studded roast leg of lamb on a bed of sliced onions and thyme, finished with a creamy onion-rice puree made from the roasting pan drippings. A Sunday-dinner centerpiece.

Meshoui is Moroccan-style roast lamb: a leg rubbed with paprika, garlic and pepper, roasted on a bed of aromatic vegetables, then braised tender in a tomato-spiked pan sauce. Fragrant, fall-apart North African lamb.

Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Roast leg of lamb the old-school way: studded with raw garlic slivers, doused in lemon juice and salt, slow-roasted until fork-tender. Three ingredients, Sunday-supper centerpiece.

Leg of lamb marinated in white wine, scored and stuffed with tarragon, then slow-roasted and finished with a velvety cream pan sauce. Sunday roast worthy of a standing ovation.

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Honey and lemon marinated leg of lamb roasted with potatoes, fresh rosemary, thyme, and oregano. One pan, up to a 24-hour marinade, and a beautifully gilded finish.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.