35 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 1 star values: 1

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Directions

  • Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.

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  • Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.

  • Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.

  • Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.

  • As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

336 calories; 22.8 g total fat; 106 mg cholesterol; 494 mg sodium. 2.2 g carbohydrates; 29.5 g protein; Full Nutrition


Reviews (33)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/03/2010
I always cringed whenever I heard we were having lamb for dinner - I hated lamb - period - so I avoided eating it at all costs while growing up and well into my adult life. However my husband loves it so I decided to give it a try. I found this recipe right here online and gave it a go. I ABSOLUTELY loved it. LOVED it! The recipe was fabulous (although I added plenty more garlic to mine). I took this photo of my first ever pride and joy lamb roast and have served it to guests three times now. They all raved about how delicious juicy and tender it was. So I thought I'd share my photo with all of you. I threw the potatoes and carrots in just to add some color to the photo. Enjoy!
(45)

Most helpful critical review

Rating: 1 stars
12/02/2004
I followed the directions perfectly. This recipe turned out to be an excellent way to ruin a good piece of meat from my favorite butcher. It turned out tasting like chicken liver.
(43)
35 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 1 star values: 1
Rating: 5 stars
03/03/2010
I always cringed whenever I heard we were having lamb for dinner - I hated lamb - period - so I avoided eating it at all costs while growing up and well into my adult life. However my husband loves it so I decided to give it a try. I found this recipe right here online and gave it a go. I ABSOLUTELY loved it. LOVED it! The recipe was fabulous (although I added plenty more garlic to mine). I took this photo of my first ever pride and joy lamb roast and have served it to guests three times now. They all raved about how delicious juicy and tender it was. So I thought I'd share my photo with all of you. I threw the potatoes and carrots in just to add some color to the photo. Enjoy!
(45)
Rating: 1 stars
12/02/2004
I followed the directions perfectly. This recipe turned out to be an excellent way to ruin a good piece of meat from my favorite butcher. It turned out tasting like chicken liver.
(43)
Rating: 5 stars
03/25/2007
A wonderful dish! Even the kids liked it. I rubbed the "gloop" into the meat the night before and it was wonderful. A great preparation for even a cheap cut of lamb (I was using a leg from Sam's club so not the best quality and this recipe made it taste like 15 a pound lamb!) Tender and juicy - the searing keeps the juices in. I served it with new potatoes and asparagus and got rave reviews from my picky crowd.
(32)
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Rating: 4 stars
10/13/2005
I prepared the recipe according to the directions and ended up enjoying it very much. The lemon juice / broth mixture lightened the earthy taste of the lamb which some in my family find overpowering.
(16)
Rating: 5 stars
12/29/2010
I made this few days ago it was the best leg of lamb I have ever had and I have been eating lamb all my life. My whole family loved it they said it was very flavorful. I used a whole head of garlic because we all love garlic and also threw in some baby yellow red and purple potatoes and some parsnip in the bottom of the pan they absorbed some of the juice and so much flavor from the roast. Great recipe I will deffinetly make again and again. Thank you... I give it five stars
(12)
Rating: 5 stars
06/16/2011
This lamb recipe is great. I did the seasoning mixture as directed except for adding more garlic. I pierced the lamb several times and rubbed the blend into the cuts in hopes of getting the flavor to permeate better as per another reviewer's observations. In the end the cumin wasn't overbearing at all and the flavors went nicely with the meat. It was salty and savory but not overly so. My range's broiler is broken so I had to modify the cooking a little but it wound up taking less time. (I used 'bake' at 550F for 8 min/ side in place of broiling and then turned the temp down to 325F. My meat thermometer said it was done after only 30 minutes but I was using a somewhat smaller leg- just shy of 4lb instead of 4-1/2 to 5 lb.)
(11)
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Rating: 5 stars
04/15/2008
Very tasty. My guests loved it. I seared the lamb on the BBQ then roasted it in the BBQ with the hood down. Very easy.
(11)
Rating: 5 stars
10/05/2009
Absolutely delicious! I was fearful that the rub was going to be too salty but I followed the recipe exactly. Since my roast was smaller I used only half of the rub. I cooked to 145 degrees and it was perfect! We will definitely be making this again.
(10)
Rating: 5 stars
11/03/2009
I haven't made Lamb before because my husband doesn't like it. After making this recipe he said he really liked this particular recipe.. so we'll be making it again!!
(10)