Convection oven roasted lamb leg is a recipe that utilizes the innovation of the convection oven. This will cook a lamb leg evenly, quickly producing a fail-proof result.

Sealing in the juices, resulting in a crispy exterior and a tender, juicy interior. The lamb leg is infused with a combination of fresh rosemary, crushed garlic, Maldon sea salt, and freshly ground black pepper.

The combination of rosemary and garlic adds a burst of flavor to the lamb leg while keeping it moist and tender. This recipe is easy to follow and will produce consistently delicious results, making it perfect for both convection and regular conventual ovens.

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The recipe is versatile and can be adjusted to your taste and it can be served with a variety of side dishes. Like sautéed asparagus, roasted baby carrots, or roasted buttercup pumpkin. This recipe is suitable for both novice and experienced cooks.

By following my method to cook my convection oven roasted lamb leg you’ll learn my fail-proof method, which you can use every time you cook roast lamb. This works for boneless and bone-in lamb leg or lamb shoulder.

Convection Oven Roasted Lamb Leg A Fail-Proof Recipe

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Convection Oven Roasted Lamb Leg Ingredients And Equipment Needed

The key to this convection oven roasted lamb leg recipe is using the right cut of meat. Bone in lamb leg as the bone imparts flavor into the meat when roasting. Also, one of the best parts is scraping out the bone marrow.

However, you can use a boneless shoulder or tunnel-boned leg. Be mindful that this will come at a cost. Not as flavorful as the bone-in option and will be more expensive.

Bone in lamb leg is the ideal choice for this dish, as it has enough fat to keep the meat moist and flavorful, while still being easy to carve and present.

Look for a piece that weighs between 2.26-2.72 Kilograms (4.5-6 pounds) as this will be the perfect size for a family meal or dinner party.

The Ingredients You’ll Need

The most obvious ingredient you’ll need is a lamb leg. The lamb I’m using is from Pure South which is from the South Island of New Zealand.

What is special about Pure South lamb? Well, it is free-range, grass-fed, and wild thyme grows in the South Island like grass which makes up part of the lamb’s diet. Add rosemary and garlic, you can imagine the flavor.

Vegetables I’m Adding

Potatoes — Agria potatoes that I’ve peeled and poached before I skillet-roast them with freshly chopped herbs.
Fresh Green Beans — I’m also using green beans which I’m going to blanch and sauté with fresh herbs as well.
Fresh Herbs — I’m using to flavor the potatoes are fresh rosemary, thyme, sage, and mint.
- When these herbs are finely chopped and mixed together and added to vegetables they infuse a herbaceous hit that would inspire anyone to cook.
- All these herbs grow like crazy in my garden, especially thyme and mint.

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Equipment You’ll Need

Convection Oven — The most obvious is a convection oven. However, if you don’t have a convection oven don’t worry the recipe will work in a regular conventual oven. Your cooking time will be a little longer, maybe 20 minutes more.

A convection oven is like a regular oven but with a special fan inside. That blows hot air around the food you’re cooking.

This hot air helps cook the food faster and more evenly. Think of it like blowing on your food to cool it down but in reverse. Instead of cooling it down, the hot air is heating up your food.

And because the hot air is always moving, your food cooks more evenly. So you don’t end up with some parts of your food overcooked and some undercooked.

Other Pieces Of Equipment You’ll Need

Mortar And Pestle — For crushing the garlic and rosemary, and a shallow baking tray for roasting the lamb.
Wooden Cutting Board — Chopping fresh herbs, and carving the convection oven roasted lamb leg.
Sharp Chef’s Knife — For carving our convection oven roasted lamb leg and any other cutting needs.
2 Skillets Or Pans — For sautéing the green beans and skillet roasting the Agria potatoes.

*^{Rosemary and Garlic In Mortar and Pestle}*

Preparing The Lamb Leg For Roasting

One of the techniques that make my convection oven roasted lamb leg recipe so special is the flavorful rub that I use to season the lamb. It’s a mixture of smashed garlic, fresh rosemary, avocado oil, Maldon sea salt, and freshly ground black pepper.

This is all you need to create this delicious and herbaceous coating for your lamb. Simply smash everything together in a mortar and pestle.
- Then using your hands rub the mixture all over the lamb leg. Make sure the smashed garlic and rosemary are evenly spread over the lamb leg.
- Add a final sprinkle of Himalayan pink salt. This will add another layer of savoriness that will bring out the natural flavor and subtle sweetness of the lamb.

Chefs Pro Tip — When salt is added to garlic and then crushed, it helps to extract the garlicky flavor and aromatic oils from the rosemary. The garlic will become sticky and fragrant that is how you know the salt is working its magic.

Crushed Rosemary and Garlic In Mortar and Pestle — *^{Crushed Rosemary and Garlic}*

Cover the lamb with plastic wrap and let sit at room temperature for 20-30 minutes. I wouldn’t leave it any longer as you could run into food safety issues.

Preheat the convection oven to 200°C (392°F). For a regular conventual oven 220°C (428°F).

I make a trivet with onion wedges and mix in the thyme stalks and leaves. Now sit the lamb leg on the trivet in the shallow baking tray.
- The trivet has two purposes it lifts the lamb slightly off the baking tray to help the heat circulate under the lamb leg. The trivet will become part of the gravy after the lamb has been roasted.

Chefs Pro Tip — The secret to this convection oven roasted lamb leg is the 2 stag roasting process and the resting time. This is how you get your roasted lamb leg tender and juicy.

*^{Rosemary and Garlic Rubbed Lamb Leg}*

Place the lamb into the oven and cook for 20 minutes at 200°C (392°F) for a convection oven or 220°C (428°F) for a regular conventual oven. This seals the meat and locks in those all-important juices and flavors.
- After 20 minutes turn the heat down to 175°C (347°F) for a convection oven or 185°C (365°F) for a regular conventual oven.
- Roast for 1 hour, and 45 minutes in a convection oven. If you’re using a regular conventional oven roast the lamb leg for 2 hours. This is for a 2.26 Kilograms (4.98 pounds) lamb leg.

Chefs Pro Tip — As a guide, you can roast your lamb leg for 20 minutes per 500 grams (1 pound). There are a couple of factors that can affect cooking times.

The internal temperature of the lamb leg or if you live at a high altitude. Your cooking time will need to be increased by about 10-15 minutes per 500 grams (1 pound).

You want the internal temperature of the cooked lamb to be between 58–61ºC (136–141ºF). You can use a meat thermometer and insert it into the middle of the lamb without touching the bone.

When the convection oven roasted lamb leg is done remove it from the oven and baking tray. Place it onto a sheet of aluminum foil and wrap it up, leave it in a warm place to rest for 20-25 minutes. Resting your roasted lamb is a critical step and will pay off in tenderness and juiciness.

*^{Rosemary and Garlic Convection Oven Roasted Lamb Leg}*

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Preparing And Making The Gravy

Now the pan juices and onion trivet are left. Strain them through a sieve into a pot and pass the onions through the sieve.

The pan juices are like gold to a chef, it has fat and intense flavor from the lamb. This will be the base for your gravy, sit it to one side.

You can also make a basic vegetable stock, this can be made ahead of time and frozen until needed. The vegetable stock will help to add flavor to the gravy.

To make a roux for this delectable gravy, start by adding 2-3 tablespoons of plain flour to the pan juices. Cook the roux out over low heat for 3-4 minutes, stirring every 30 seconds to ensure it doesn’t stick or burn.
- Next, heat up your desired amount of vegetable stock in this case about 2 cups should do. Gradually whisk the stock into the roux.
- The key to avoiding a lumpy gravy is to continuously whisk as you pour in the stock. The ideal consistency of the gravy is when it evenly coats the back of a spoon and holds a clear line when you run your finger through it.
- Lastly, season the gravy with salt and a little pepper. Let the gravy simmer on very low heat for 5-6 minutes, stirring every minute or so, so that the top of the gravy doesn’t form a skin.

By following these simple steps, you’ll have a delicious and silky gravy that will elevate your convection oven roasted lamb leg. A well-made gravy can take any meal from good to great. So don’t hesitate to experiment with different stocks and seasonings.

Prepping And Cooking The Vegetables

As a professional chef, I understand the importance of time management in the kitchen. That’s why, while the convection oven roasted lamb leg is cooking you need to start preparing the accompaniments.

Agria potatoes are known for their full flavor, creamy texture, and versatility, making them a great choice for your lamb dish.
Green beans, on the other hand, are a classic and healthy option that temper the rich flavors of the roasted lamb leg perfectly.

Skillet Roasted Agria Potatoes

For the skillet roasted potatoes simply peel, wash, and cut them into your desired shape and size. Then poach them in salted simmering water until they are just cooked. They should be a little firm when you prick them with a knife.
- Drain the potatoes into a sieve and let them sit for 15-20 minutes the steam from the potatoes will help to dry them out. This will make them easier to crisp up when they are skillet roasted.
- Finely chop fresh thyme, rosemary, sage, and mint. Next, heat a skillet or pan and add a drizzle of rice bran oil. Once the oil is hot and just starts to smoke, add the cooked potatoes and sauté for 2-3 minutes.
- Then, transfer the skillet to the oven set at 175°C (347°F) for a convection oven or 185°C (365°F) for a regular oven. After 20-25 minutes, your potatoes will be caramelized and crispy, now add in the freshly chopped herbs.

The combination of the crispy potatoes with the fragrant and flavorful herbs is nothing short of magic. The aroma that fills your kitchen will be intoxicating, and the taste will be simply irresistible. These herbaceous potatoes are the perfect accompaniment for your convection oven roasted lamb leg.

*^{Herb Infused Skillet-Roasted Potatoes}*

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Sautéed Green Beans

To start, I remove the stalky tops of the green beans and blanch them in boiling salted water for 30 seconds. This process brings out the bright green color and locks in the bean’s natural flavor. I then immediately cool them in iced water to preserve their crunch and vibrant color.
- Next, I heat a skillet or pan over medium heat and add a drizzle of rice bran oil. I add the green beans, season with a little Himalayan pink salt into the pan, and sauté them for 2-3 minutes until they start to slightly caramelize.
- I then sprinkle in the finely chopped herbs of rosemary, thyme, sage, and mint, and continue to sauté for an additional minute, allowing the flavors to meld together.

Chefs Pro Tip — The process of blanching green vegetables preserves their color and flavor. They will also still have a healthy crunch to them without the raw vegetable flavor. They can be reheated by sautéing them or served cold in a salad.

Plating Your Roasted Leg Of Lamb

As a seasoned chef, I have a keen understanding of the importance of the plating technique this requires both skill and precision to execute properly.

When it comes to slicing the convection oven roasted lamb leg lamb, I start by carefully cutting against the grain, starting at the top of the leg and going lengthwise. This helps to ensure that the slices are tender and easy to eat, as cutting against the grain helps to break down the fiber strands in the meat.

Sliced Beautiful Roasted Leg Of Lamb — *^{Sliced Convection Oven Roasted Lamb Leg}*

Next, I arranged the herb skillet roasted potatoes and sautéed green beans onto the plate, creating a base for the lamb to rest on.

I then carefully place the sliced roasted lamb on top, taking care to arrange the slices in an aesthetically pleasing way.

To finish the dish, I drizzle the gravy over the lamb, allowing it to pool around the meat and potatoes.

Finally, I add a garnish of fresh thyme leaves, adding a pop of color and a touch of fresh flavor to the plate. Convection oven roasted lamb leg is a fail-proof recipe.

Ingredient Substitutions

Sometimes, it can be a challenge to find exactly what you need at the local supermarket. However, there are always alternatives.

Lamb — In the event that a leg of lamb is not available, a boned and rolled lamb shoulder can be a suitable replacement. This recipe is designed so it works with both cuts of lamb.
Fresh Herbs — While fresh herbs are always preferred, in some cases they aren’t available, dried herbs can be used. However, it’s important to keep in mind that dried herbs have a stronger flavor than fresh ones, so you should use less of them.
- A teaspoon or less of each herb should suffice. With these ingredient substitutions, you can still create a delicious and mouth-watering convection oven roasted lamb leg.

You could also cook a roasted vegetable salad of sweet potato, baby carrots, and bell peppers. These would work well with the flavors of the lamb.

Helpful Resources

Cooking Is A Science And A Skill

Cooking Without Guesswork Know Your Conversions

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome.

So, to help you here is a handy little unit converter tool for cooking without guesswork.