Herb and Garlic Roasted Leg of Lamb

Leg of lamb roasted
Roast leg of lamb with potatoes. Diana Rattray
  • 2 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 2 hrs
  • Yield: 4 to 6 Servings
Ratings (6)

A delicious leg of lamb with garlic, lemon, rosemary, thyme, and other seasonings. Serve this tasty leg of lamb with mashed potatoes and fresh cooked green beans or steamed broccoli.

What You'll Need

  • 1 leg of lamb, about 5 pounds
  • juice of 1 lemon, about 2 tablespoons
  • 1 to 2 cloves garlic, cut in several slivers
  • 1 clove garlic, minced
  • 1 1/2 to 2 teaspoons dried crumbled rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

1. With a small knife, make several tiny slits evenly over the lamb roast and insert slivers of the garlic.

2. Rub the lamb with lemon juice, then combine the minced garlic, herbs, salt, and pepper. Rub the garlic-herb mixture over the lamb.

3. Place leg, fat side up, on a rack in a roasting pan.

4. Insert meat thermometer in the thickest part of the meat, not touching fat or bone. Roast in a preheated 325° oven for about 25 to 30 minutes per pound, or until meat thermometer registers 145° to 165°, depending on how well you like it done.


See Meat Temperature Chart

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