Ingredients2 h 25 m servings
- In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a large resealable plastic bag; add lamb. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325 degrees F for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a meat thermometer should read 160 degrees F; well-done, 170 degrees F), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.
ReviewsRead all reviews 13
This was the first time I cooked a Leg of Lamb so I don't know a lot about Lamb. My husband has had lamb a lot and he gave the recipe 4 stars. I thought it was very good :)
This was my first time cooking a leg of lamb and it came out great! Only change was to add some chopped fresh rosemary to the marinade (I was going back and forth between this and another recipe...
I'd give it more stars if I could. All I can say is fabulous!!! I couldn't stop eating it. It was just perfect the way it was, didn't change a thing.
Good starter recipe, I added an itailian herb blend to the marinade and it kicked up the flavor nicely. But cook till instant read thermometer reads 130-135 for medium rare (as lamb should be), ...
A great recipe. I didn't marinate it. I cut slits all over it and stuffed garlic cloves in them. Far enough that they don't fall out. Brush olive oil over the leg and sprinkle pepper and crushed...
Excellent flavor and juicy and tender. Followed the recipe exactly. A nice Zinfandel compliments this very well.