by Chef Jean-Pierre
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How to Cook Leg of Lamb
Hello friends, today I want to share with you how I cook a perfect Leg of Lamb. It is easy to prepare and a delicious meal to feed your entire family! A perfect meal to celebrate the Holidays! Cut it thin for sandwiches or in slices to eat. Either way, this recipe is sure to make you love lamb!
4.86 from 14 votes
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Recipe Ingredients
- 1 Leg of Lamb (the Chef's leg was about 4 ½ pounds)
- About 1 ½ cup Fresh Parley
- 4 to 5 Garlic cloves, plus 4 to 5 more to insert inside the leg
- 2 ounces Pine Nuts
- 2 ounces Almonds
- 1 tablespoons Fresh Thyme leaves
- 1 tablespoons Rosemary leaves
- ½ cup Garlic Olive Oil
Recipe Instructions
Preheat Oven to 375°F
Process all the ingredients to a fine and fairly liquid paste.
Tie the leg of lamb like the chef did in the video.Process to insert a few garlic cloves sliver using a pairing knife.Rub the lamb on both sides with the olive oil paste above.
Bake at 375°F or until the temperature reach your desired doneness.
Do not gauge your cooking only using your timer.Be sure to insert a meat thermometer and get as close as possible to the bone without touching it.
Rare: 115 - 120°F.
Medium-Rare: 125°F.
Medium: 130°F.
Medium-Well: 145°F.
Well Done: 150°F.
Be sure to let it rest at least 20/30 minutes before cutting it!
You can find the items below used in making this dish at our online store!
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Chef Jean-Pierre
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Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Eufrance Andrea Gutierrezon April 21, 2023 at 3:24 am
I want to know how long is the cooking time for this dish?I am making this dish and I am so glad I found this recipe on google and it was the first one that popped out on my screen.
I am so excited for the outcome.Thank you chef and more power to you!Merci beaucoup!Dans l’attente.Reply
Chef Jean-Pierreon April 26, 2023 at 8:50 pm
It all depends on the size of your roast and how you would like your meat to be cooked. Be sure to use a thermometer to check. It could take from 90 to 120 minutes for a 5 pounds roast! 😊
Reply
Daniel Knipeon April 10, 2023 at 11:16 pm
Chef, that rub is the most flavourful thing my lady and I have ever made, and we thank you for it. Every week we make another one of your recipes, and we have never once been disappointed. We have learned an incredible amount from you, to the point where we can easily make our own sauces and recipes with confidence.We are scaling up this particular recipe by popular demand…we intend to do a WHOLE roast lamb in a wood-fired barrel pit for a large family gathering this summer, and lemme tell you, that rub is going to come in handy! Thank you so much for the first-class education!
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Chef Jean-Pierreon April 16, 2023 at 6:07 pm
🙏🙏🙏👍😊
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Scotton March 30, 2023 at 7:32 am
Could this recipe be used for a bone-in leg of venison?
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Chef Jean-Pierreon April 2, 2023 at 5:39 pm
Yes indeed! 😊
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Rodney LePageon January 2, 2023 at 7:18 pm
Well as I said on the youtube channel, I cooked this for New Years Eve. It was delicious tender and just great. I cooked it with hassle back potatoes and honey glazed carrots. The lamb though was hands down the star of the show. Thank you so much for posting it when you did, I was looking for recipes for the lamb when I seen your video.
My only regret is I never took any pictures to add to this comment, and my FB page.Reply
Chef Jean-Pierreon January 2, 2023 at 7:30 pm
So glad you liked it! Thank you for taking the time to write a nice comment! 😊
Reply
Randy A Schullon April 12, 2023 at 8:45 pm
You changed my approach to cooking. I’ve always loved the science and the art of cooking and baking. During one of several of your cooking classes in Ft Lauderdale. I let my senses take over ( as you so nonchalantly mentioned several times 😏). You were so blasé about it. At that instant I took a deep breath and just let it go. As I took in that finale breath and trusted all of my senses at once, I totally knew at that moment… I would always know when it was ready.
Thank you, for: My epiphany!Reply
