Rating: 4.5 stars 4.7
65 Ratings
  • 5 star values: 50
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.

Recipe Summary

prep:
5 mins
cook:
2 hrs
total:
2 hrs 5 mins
Servings:
10
Yield:
1 leg of lamb
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.

  • Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

Nutrition Facts

235 calories; protein 25.3g; carbohydrates 0.6g; fat 13.9g; cholesterol 100.2mg; sodium 393.4mg. Full Nutrition
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