Ingredients1 h 20 m servings 276
- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 276 calories; 17.8 1.3 26.3 91 781 Full nutrition
ReviewsRead all reviews 14
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...
So easy and perfect for a cold winter night! Substituted worcestershire sauce for Soy sauce due to gluten problems, worked perfectly
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. The...
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 ...
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 increa...
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 t...