1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Herb and Garlic Roasted Leg of Lamb

User Rating 5 Star Rating (1 Review)


Roast Leg of Lamb

Roast Leg of Lamb

Photo: Diana Rattray
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.


  • 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


Rinse lamb with cold water; pat dry with a clean cloth or paper towels. With a small knife, make several tiny slits evenly over the lamb roast and insert slivers of the garlic. Rub lamb with lemon juice, then combine the minced garlic, herbs, salt, and pepper. Rub the garlic-herb mixture over the lamb. Place leg, fat side up, on rack in roasting pan. Insert 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. Serves 4 to 6.

More Lamb Recipes
Roast Lamb Shoulder
Roast Leg of Lamb With Mustard Crust
Irish Stew
Spicy Lamb Stew


Slow Cooker Recipes | Casseroles | Main Recipe Index

User Reviews

Reviews for this section have been closed.

 5 out of 5
The Best Roasted Lamb Ever!!!, Member terridtmd

I followed this recipe for boneless leg of lamb, having three smaller legs. I doubled the recipe for the rub, the lemon juice and the garlic. This was the best leg of lamb I have ever had in my life! My guests were telling me the same, that they've had leg of at a big name restaurant claiming to have the best leg of lamb in the country. This recipe made me proud! Thank you

1 out of 1 people found this helpful.

©2014 About.com. All rights reserved.