Cajun-Style Leg Of Lamb
- 20m Prep Time
- 1h Cook Time
- 2h Ready In
A bone-in leg of lamb marinated in a spicy Cajun blend of onion, garlic, and herbs, then roasted until golden and tender. Perfect for holiday feasts with a kick.
Ingredients
- 1 bone-in leg of lamb
- 1/4 cup extra-virgin olive oil
- 1 small red onion minced
- 6 garlic cloves minced
- 2 tbsp Cajun seasoning
- 2 tsp fresh thyme leaves minced
- 2 tsp paprika
- 1 1/2 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 257 mg
- Iron: 3.07 mg
- Magnesium: 40.6 mg
- Phosphorus: 223 mg
- Potassium: 604 mg
- Zinc: 1.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 bone-in leg of lamb
- 1/4 cup extra-virgin olive oil
- 2 tbsp Cajun seasoning
- 2 tsp paprika
- 1 1/2 tsp kosher salt
Prepare
- Mince 1 small red onion
- Mince 6 garlic cloves
- Mince 2 tsp fresh thyme leaves
Let's Cook
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Step 1.
Place the 3-pound bone-in leg of lamb in a large freezer bag and set aside.
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Step 2.
In a food processor, combine 1 small minced red onion, 6 minced garlic cloves, 2 tablespoons Cajun seasoning, 2 teaspoons minced fresh thyme leaves, 2 teaspoons paprika, 1½ teaspoons kosher salt, and ¼ cup extra-virgin olive oil. Pulse until well combined.
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Step 3.
Pour the oil mixture from the food processor into the bag with the lamb. Seal the bag, pressing out excess air, and massage the marinade into the lamb. Refrigerate for at least 6 hours and up to 12 hours.
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Step 4.
Preheat the oven to 375°F (190°C). Lightly grease a large roasting pan or rimmed baking sheet with olive oil.
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Step 5.
Remove the lamb from the bag and place it in the prepared pan, along with any remaining marinade from the bag. Cover the pan tightly with foil and bake for 1 hour.
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Step 6.
Remove the pan from the oven. Carefully remove the foil and baste the lamb with the pan juices. Return the lamb to the oven, uncovered, and bake for 30 minutes more, or until the lamb develops a golden-brown crust and is cooked to your desired doneness (medium-rare to medium). Let the lamb rest for 10 minutes before slicing. Serve with your choice of sides.