Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.

  • Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Editor's Note:

For medium-rare to medium doneness, an instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). The meat will continue to cook slightly after it is removed from the oven.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

381.8 calories; 35.8 g protein; 0.4 g carbohydrates; 136.1 mg cholesterol; 136.3 mg sodium. Full Nutrition

Reviews (110)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2006
This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven. Better than dinner with Tom Cruise! (re old lamb TV ad...) Read More
(587)

Most helpful critical review

Rating: 2 stars
12/26/2002
Didn't turn out like I thought it would but it could just be that I stink at cooking meat. Will try again. Read More
(8)
139 Ratings
  • 5 star values: 105
  • 4 star values: 27
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/04/2006
This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven. Better than dinner with Tom Cruise! (re old lamb TV ad...) Read More
(587)
Rating: 5 stars
04/04/2006
This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven. Better than dinner with Tom Cruise! (re old lamb TV ad...) Read More
(587)
Rating: 5 stars
05/31/2006
very easy I made this leg of lamb (aprox 5 lbs) for a French Soiree party. I roasted my piece of lamb on 400 for one hour to brown, then added about 3 cups of water and covered the lamb, turned down the temp to 275 and let it slow cook for about 3 hours. 45 mins before it was done I added small new potatoes and 1 large onion sliced. I let it rest for about 20 mins before slicing. It was so tender you could cut it with a fork. I made a corn starch gravy out of the juices that were left. Read More
(295)
Advertisement
Rating: 5 stars
05/22/2007
I made this tonight for dinner and it was just wonderful! I rubbed olive oil on the lamb before adding the spices and used dried rosemary instead of fresh. I also cut slits in both the top and bottom of the leg of lamb for the garlic and used more garlic. For a 5 pound leg of lamb, I roasted it uncovered at 350 for 2-1/2 hours. Read More
(278)
Rating: 5 stars
05/20/2003
This was my first time making lamb roast and it turned out great, if I say so myself. My husband always orders lamb at restaurants and he LOVED it. I served it with mint sauce and have enough left over for another meal or two. I added fresh lemon juice and used dried rosemary. Thanks for the recipe! Read More
(75)
Rating: 4 stars
06/18/2003
I made this recipe in a electric rotisserie(Ron Popals) instead of a conventional oven at 20 minutes a pound, checking the temperature after 1 and 1/2 hours (165 degrees). The roast was very tender and crisp on the outside. Delicious! Read More
(58)
Advertisement
Rating: 5 stars
12/26/2006
Best lamb I've ever eaten. Followed the recipe exactly except I rubbed a little olive oil on it before I salted and peppered it. Will always use this recipe for leg of lamb. Thanks Read More
(58)
Rating: 5 stars
12/26/2014
Simple and quick - my favorite kind! No prepping in advance. Here's a summary of my notes from various sources: - Remove lamb from fridge 1 hour before cook time to avoid hot and cold spots - Preheat oven 325 15 minutes before placing the lamb in - Consider a processor to chop garlic and rosemary before putting into lamb for better mouthfeel - Oil the lamb before coating it with salt and pepper - Add about 2+ cups water to the pan (lamb elevated) to catch the drippings for gravy, avoid smoke - Option: add potatoes or vegetables to roast on the side. Roast time depends on weight and preferred done-ness. "Official" USDA recommendations are geared to avoiding gastrointestinal mishaps and liability, so their numbers run high. Medium to medium rare seems to equate to internal temperature of 130-135 or 25-30 minutes per pound at 325. Mine was boneless leg of lamb and next time, I'll undo the netting, put the processed garlic, rosemary and salt mixture into the meat and re-roll it and tie it with string. Why? For crispy skin in the last 15 minutes I raised the temp to 400 but the result was drier (grey) meat on the outside and lamb with a crust stuck in the netting. For me, 325 all the way~ or 300 over a longer period of time. The rosemary and garlic are powerful and no marinating is necessary. You can add whatever additional flavor to the gravy afterwards - re Read More
(41)
Rating: 5 stars
12/02/2007
I had made this last spring and forgot to rate it. That was the first time I made a roast of any kind and it was delicious. Very easy to do and the meat was moist tender and flavorful. I've done it again a couple of times. Quite a lot considering we do not eat big meals often. I took the other reviewers' advise and rubbed the roast with olive olil before cooking. I am going to do it again for Christmas. Thank you for a wonderful and easy recipe. Read More
(37)
Rating: 5 stars
04/24/2005
Wonderful simple and simply delicious. The fat on the lamb gets so yummy and crispy that it's hard not to resist nibbling on it. The drippings make a fantastic gravy too. Great Mikell! Read More
(29)
Rating: 2 stars
12/26/2002
Didn't turn out like I thought it would but it could just be that I stink at cooking meat. Will try again. Read More
(8)