Rating: 4.5 stars
134 Ratings
  • 5 star values: 102
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

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.

Recipe Summary

cook:
1 hr 45 mins
additional:
10 mins
total:
2 hrs 10 mins
prep:
15 mins
Servings:
12
Yield:
1 leg of lamb
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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).

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  • 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.

Nutrition Facts

382 calories; protein 35.8g; carbohydrates 0.4g; fat 25.3g; cholesterol 136.1mg; sodium 136.3mg. Full Nutrition
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