Recipe courtesy of Debi Mazar and Gabriele Corcos

Wood-Fired Leg of Lamb

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  • Level: Easy
  • Total: 2 hr
  • Prep: 10 min
  • Inactive: 20 min
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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Ingredients

1/3 cup extra-virgin olive oil

3 tablespoons roughly chopped fresh rosemary, plus more for garnish

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

5 cloves garlic

Juice and zest of 1 lemon, plus more for garnish

One 6 to 7-pound leg of lamb, bone in

Arugula salad, for serving

Directions

  1. Heat your wood-fired oven 2 hours before cooking. You want it to be a medium-high heat, about 400 degrees F.
  2. Add the olive oil, rosemary, salt, pepper, garlic, lemon juice and zest in a mortar and pestle and smash until it reaches a paste. Place the lamb on a sheet tray and rub the paste all over the lamb, getting into every inch of space. If time allows, you can marinate the lamb for at least 4 hours or overnight. 
  3. Place the lamb on a sheet tray or roasting pan outfitted with a wire rack. Put in the oven and roast until the lamb reaches an internal temperature of 145 degrees F, about 1 1/2 hours. 
  4. Allow the lamb to rest for 20 minutes for the juices to redistribute before carving. Carve against the grain, using the bone as a handle. Place the slices on a platter and garnish with rosemary sprigs and lemon zest. Serve with a simple arugula salad.

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