An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it's cooking. It's the only recipe I specifically asked for when I moved out on my own.

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
20 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.

  • Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.

  • Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.

Cook's Note

Make sure you multiply the rub recipe by half the number of pounds of lamb you have; you'll want enough to put a good coat over the whole leg.

Nutrition Facts

276 calories; protein 26.3g 53% DV; carbohydrates 1.3g; fat 17.8g 27% DV; cholesterol 91.1mg 30% DV; sodium 781.1mg 31% DV. Full Nutrition

Reviews (17)

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Most helpful positive review

Rating: 5 stars
03/06/2013
I used a variation of this rub (without soy sauce and using fresh herbs) as a quick marinade for some thick lamb sirloins. Quickly seared on the stovetop in a cast iron skillet, then finished in a 350 degree oven. So delicious! Thanks for the flavor boost with this rub recipe. Read More
(6)
23 Ratings
  • 5 star values: 22
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/06/2013
I used a variation of this rub (without soy sauce and using fresh herbs) as a quick marinade for some thick lamb sirloins. Quickly seared on the stovetop in a cast iron skillet, then finished in a 350 degree oven. So delicious! Thanks for the flavor boost with this rub recipe. Read More
(6)
Rating: 5 stars
01/26/2016
So easy and perfect for a cold winter night! Substituted worcestershire sauce for Soy sauce due to gluten problems worked perfectly Read More
(3)
Rating: 5 stars
04/28/2013
Easy and delicious. Read More
(2)
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Rating: 5 stars
08/14/2018
Very good and very easy. My family loved it. Made it last week and I'm making it again today. I was looking for a recipe to cook lamb in the crock-pot as it is too hot to turn on the oven. They didn't peak my interest. I came across this recipe and thought it sounded good and it would work. I used coconut aminos instead of soy sauce. Cooked it on high for 4 hours in the crock-pot. It turned out more well done but it was moist and flavorful. Used the leftovers to make a gyro like salad with butter lettuce assorted cherry tomatoes white onion cucumber and my favorite homemade ranch dressing. Will also use this wet rub to use with boneless leg of lamb on the grill. Read More
(2)
Rating: 5 stars
02/16/2019
Excellent recipe. I tripled the quantities for a 5 pound boneless leg of lamb, and that was about right. I cooked the lamb at 325* until it hit 133*, which took just over two hours. It increased to 138* after 20 minutes of resting, and turned out a perfect medium rare throughout. This will now be my go-to leg of lamb recipe. Read More
(1)
Rating: 5 stars
12/27/2016
I did this recipe for Christmas party and everyone love love it. One of my friend she doesn't like lamb try it and she just love it.Thank you danhubin for the recipe. i'll keep it in my cook book.:) Read More
(1)
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Rating: 5 stars
08/21/2017
Rubbed this marinade on a rack of lamb. It was so good. I will be using this recipe from now on for herb crusted rack of lamb. Read More
Rating: 5 stars
12/31/2018
This is the perfect marinade. Great on lamb. Also great on beef (especially prime rib roast)! Been making this recipe (from a 50 year old NY Times Cookbook) but recently lost the book. So glad to have found it here! Read More
Rating: 5 stars
03/28/2016
AWESOME!! Tender juicy and flavorful! Read More