This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must.

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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 the oven to 375 degrees F (190 degrees C).

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  • Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.

  • Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).

Nutrition Facts

500.4 calories; 52.2 g protein; 8 g carbohydrates; 200.7 mg cholesterol; 1220.4 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
I'm giving this 5 stars on ease! The flavor is also very good. I doubled the garlic, used finely crush dried rosemary and sprinkled with some garlic salt after pouring on the tomato sauce. I suggest you keep a thermometer in the meat and keep an eye on it. Everyone's oven is a little different. 4 hours would have been way past well done for my roast. This is a fabulous roast for Sunday supper! I'll do it again and again..rave reviews from the family. Garlic, Italian herbs, cayenne, salt and olive oil on baby red potatoes is a great compliment..put into oven last hour of lamb roast. EASY and elegant Read More
(119)

Most helpful critical review

Rating: 1 stars
01/02/2008
I cooked this leg of lamb exactly as the preparations directions described even though I question a baking time of 45 minutes @ 375 and then another 15 minutes. The leg of lamb was raw and it ruined our New Years Day dinner. I was very disappointed as was my family. You need to be a little more specific for baking time Read More
(144)
30 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
Rating: 1 stars
01/01/2008
I cooked this leg of lamb exactly as the preparations directions described even though I question a baking time of 45 minutes @ 375 and then another 15 minutes. The leg of lamb was raw and it ruined our New Years Day dinner. I was very disappointed as was my family. You need to be a little more specific for baking time Read More
(144)
Rating: 5 stars
01/10/2004
I'm giving this 5 stars on ease! The flavor is also very good. I doubled the garlic, used finely crush dried rosemary and sprinkled with some garlic salt after pouring on the tomato sauce. I suggest you keep a thermometer in the meat and keep an eye on it. Everyone's oven is a little different. 4 hours would have been way past well done for my roast. This is a fabulous roast for Sunday supper! I'll do it again and again..rave reviews from the family. Garlic, Italian herbs, cayenne, salt and olive oil on baby red potatoes is a great compliment..put into oven last hour of lamb roast. EASY and elegant Read More
(119)
Rating: 5 stars
01/03/2004
Easy and turned out fabulous! Family enjoyed. Added small red potatos to roasting pan. Will repeat again and again. Read More
(81)
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Rating: 1 stars
01/26/2004
This lamb does not cook in 1 hour. It takes about 2 1/2 hours to cook. Read More
(46)
Rating: 5 stars
10/07/2003
rarely have I had such a treat for my taste buds. I made this dish on a whim and now my family wants med to make it atleast twice a month Read More
(41)
Rating: 5 stars
03/13/2004
Very good first time to eat lamb was a little nervous but it turned out very good. I cooked it longer than the recipe suggests (2lb. roast in a crook pot for 4 hours). Read More
(34)
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Rating: 5 stars
06/22/2004
This really is a special dish. It made my apartment smell so good, and I had my mother-in-law asking for the recipe.... that's how cooking should be! Read More
(26)
Rating: 5 stars
02/10/2008
So easy and soooo tasty. I added some potatoes and sweet potato into the pan along with some water and extra tomato sauce an hour before the lamb was ready. This allowed the sauce to soak into the potatoes and tasted wonderful. Read More
(21)
Rating: 5 stars
05/28/2009
I agree with another reviewer that cooking times "are never exact" as the meat and your own oven can vary by many minutes; always use a meat thermometer and cook lamb to 13-135 letting rest about 15 minutes out of the oven. Lamb shhoud be "crusty" on the outside and slightly pink in the middle. I thought this was a great basic recipe. I do like to roast lamb on a rack over a pan which adds a "convection effect" on a standard oven. Even using true convestion this meathod has turned out best for me. Again nice recipe. Read More
(21)