Stout Roast Leg of Lamb Recipe

with Yukon Potato Soufflé and Onion Gravy

Roasted Leg of Lamb with Yukon Potato Soufle

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A lamb roast in our house always makes us think of long, lazy Sundays and family. The rich, succulent lamb, that gravy to die for, and the crispy roasted potatoes. It’s enough to make you hungry just thinking about it.

As yummy as those traditional roast lamb recipes are, though, we felt that they needed a little update. The recipe that we have for you today puts a spin on things. It’s bursting with flavor and goodness. The potato souffle adds an extra touch of panache, and the gravy is delicious.

Cooking a Lamb Roast is Easier than You Think

A lot of people seem intimidated by cooking a lamb roast. We’re here to tell you that you don’t have to be. The key to getting it right is in choosing the right seasoning. You pop it in the oven, cook it under high heat to sear the meat, and then reduce the temperature and let it cook slowly.

Getting pork cooked to perfection is actually a lot harder. Lamb can be served well-done or rare, so there’s more leeway for mistakes.

With the Bone or Without It?

You pay a little extra to have the bone removed, but it’s worthwhile. The meat is easier to shape when boneless, which might be an issue if you have a smaller oven. It’s also easier to carve, and you’re getting more meat overall.  

How Long Should You Cook It?

We prefer our lamb to be medium rare. We’d advise allowing for at least 25 or 30 minutes per pound of meat because we’re cooking at a low temperature. We do suggest checking the internal temperature of the meat, to ensure that any microbes present have been killed off.

Our temperature guides are as follow:

  • If you like it medium rare: You’ll need to cook it until it reaches an internal temperature of between 130° F and 140° F
  • If you want it medium: You’ll need to cook it until it reaches an internal temperature of between 135° F and 145° F
  • If you like it well-done: You’ll need to cook until it reaches an internal temperature of between 155° F and 165° F

What if I Don’t Need to Feed So Many People?

Our recipe is enough to feed ten or twelve people. That might not work for a couple or a very small family. After all, leftovers are good, but you don’t want to be eating them day after day. Work at around about half a pound of meat for each guest.

Adjust the recipe for the other ingredients accordingly and reduce the cooking time. The internal temperatures should be the same, though, so use that as your guide.

Can You Change Up the Herbs Used?

The recipe that we’ve got has some heat to it. If you prefer something a little milder, take out the chili and add paprika instead. It will also taste good if you leave the chili out together, so if you want something more on the savory side, you’re covered.

Of course, if you love the heat, you might want to add hotter chili powder. If you can’t get your hands on Sumac, you can drizzle some lemon juice on the roast before applying the other spices. Aside from that, we wouldn’t change too much – this roast tastes fantastic as is.  

What do I Serve with It?

Serve it with any veggies that you like. If you’re trying to cut out carbs, you could switch out the souffle for cauliflower rice. We’d suggest that you leave the gravy in, though, it tastes great and only has a small number of carbs in it.

What About Leftovers?

If there are any leftovers, they’ll be great for in a sandwich, wrap, or in a salad. The meat will keep for up to three days if refrigerated. You could freeze the meat for two to three months. However, it will dry out a bit if you do this, so it’s best to eat it fresh.  

The souffle is best when fresh, so don’t make extra of those if you can avoid it. They’ll keep in the refrigerator for up to three days but won’t freeze well.

Tips and Tricks

  • Don’t skip the step of patting the meat dry first. It will help the outer surface form a nice tasty crust.
  • Don’t forget to season the inner surface of the meat as well. Unroll the meat and season on both sides. Roll it up again and tie it closed.
  • Massage the seasoning mixture into the roast evenly to help infuse the flavor of the spices. The leftover seasoning will keep for about three days in the fridge, so if you have too much, use it on something else later on.
  • It’s essential to let the meat marinate for at least two or three hours if you can, marinate overnight in the refrigerator for even more flavor infusion.
  • It must be at room temperature before you start cooking, or it will cook unevenly. Take it out of the refrigerator at least a half an hour or an hour before cooking.
  • When estimating the amount of meat to buy, go bigger rather than smaller. You don’t want hungry faces looking back out you across the table. The leftovers make for an easy lunch or supper the next day, so there’s no waste.
  • Do not skip the step of letting the meat rest before carving it. Keep it warm using a tent of foil but don’t try cutting it before it’s had a chance to rest, or you risk the outside being dry.
  • If you don’t have fresh rosemary, you can use dried instead, but use about half the quantity. The flavor is more intense than fresh rosemary.  
  • Buying a large roast is an economical option if you have to feed a lot of people. A lamb roast is easy to cook and is bound to impress your guests.  
  • The gravy freezes very well, so consider making extra and popping it in the freezer for another meal. It will last two to three months in the freezer.
  • The gravy will taste great the next day and will keep in the refrigerator for up to three days. We love heating it up and serving it on fresh bread. It may not be the most nutritionally balanced meal, but it does taste delicious.
  • Carrots, corn, and peas will all go well as sides for this dish. Is best to choose simpler sides here and let the roast be the star of the show. Besides which, the potato souffle is pretty impressive in its own right.

All that’s left now is to eat and enjoy—rich, flavorful, and nutrient-dense lamb that doesn’t cost you an arm and a leg. It doesn’t get any better than this.

Roasted Leg of Lamb with Yukon Potato Soufle
Roasted Leg of Lamb with Yukon Potato Soufle

Roast Leg of Lamb Recipe with Yukon Potato Soufflé and Onion Gravy


Recipe from Culinary Director, Barcelona Wine Bar Restaurant Group (Washington, D.C.)

  • Prep: 15 mins
  • Cook: 2 hrs 45 mins
  • Yields: 10 to 12 Servings


1 Boneless leg of American Lamb (5 to 6 pounds)

¼ cup kosher salt

3 tbsp coarsely chopped fresh oregano

2 tbsp sumac

2 tbsp ground fennel seed

1 tbsp ground Pasilla chile, or other medium-hot chile such as ancho or mulato

1 tbsp freshly ground pepper

1 tbsp coarsely chopped fresh rosemary

2 tsp ground cinnamon

1 tsp ground cloves

⅓ cup extra virgin olive oil

Onion Gravy

1 cup drippings from roasting pan

1 cup thinly sliced onions

2 tbsp unsalted butter

1 tbsp all purpose flour

1 cup Rioja or other red wine

1 cup chicken stock

Potato Soufflé

3 lbs medium Yukon gold potatoes, washed, peeled, quartered

4 oz. (1 stick) unsalted butter, room temperature, cut in 8 to 10 pieces

½ cup all-purpose flour

8 large eggs

3 tbsp kosher salt

1 tsp freshly ground nutmeg


1Pat the lamb leg dry with paper towels; set aside.

2In a small bowl, combine salt, oregano, sumac, fennel, chile, pepper, rosemary, cinnamon and cloves; stir to combine. Add oil; stir to make a thick paste. Rub the paste over the entire lamb leg, making certain to coat all surfaces.

3Place the rub-coated lamb on a the rack of a roasting pan lined with foil. Refrigerate for 2 to 3 hours, or allow to sit at least 30 minutes at room temperature. Roast on the middle rack of oven at 450°F for 15 minutes. Reduce temperature to 325F; continue to roast until a meat thermometer inserted in the center of the roast registers 140°F for medium-rare. (Plan on 25 to 30 minutes per pound, or a total of approximately 2-1/2 hours for a 5 to 6 pound leg. Begin checking the temperature after 1-1/2 hours, to get a sense of how quickly the meat is cooking.)

4When it reaches 140°F, remove lamb from oven and pour 1/2 cup water in the bottom of the pan. Cover the lamb leg loosely with foil; let stand 15 to 20 minutes before slicing.

Onion Gravy

1In a medium-sized saucepan over medium-high heat, add pan drippings. When drippings and fat are hot, add onions; sauté onions until soft and caramelized, about 10 minutes. Add butter and flour; reduce heat to medium and cook stirring constantly for 3 minutes. Add wine; bring the mixture to a simmer. Reduce total volume of liquid by half; add chicken stock. Bring the mixture to a gentle simmer; cook until it has reduced slightly and thickened to the consistency of gravy.

Potato Soufflé

1Generously butter a round soufflé dish or casserole that is approximately 4 inches deep and 10 inches in diameter; set aside.

2In a large pot filled with cold water, add potatoes; season generously with salt. Bring water to a boil; reduce to a simmer and cook until potatoes are fork tender, about 15 minutes depending on size.

3Pour potatoes into a colander; shake to remove as much moisture as possible. Place potatoes in a food mill or potato ricer; add potatoes back to the pot with the butter, flour and nutmeg. Cook over low heat, stirring constantly with a wooden spoon. The mixture should come together into a single, cohesive mass.

4Transfer the potato mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 30 seconds while the eggs are cracked into a liquid measure. Lightly whisk the eggs; slowly add to the potatoes with mixer running. Increase speed to medium when all eggs are added. Mix 1 minute or until the eggs are fully incorporated and the mixture is smooth.

5Scrape contents of the mixer bowl into the prepared baking dish; place on middle rack of oven. Bake until soufflé has nearly doubled in size and is golden brown, approximately 30 to 40 minutes. Serve immediately.

Recipe and image provided by the American Lamb Board


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