Lemon Garlic Leg Of Lamb

Oxmoor House
8 servings


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1 (7- to 7 1/2-pound) leg of lamb
1 1/2 tablespoons lemon juice
3 cloves garlic, sliced
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon paprika
Mint or red currant jelly


Remove the fell (tissue-like covering) from lamb with a sharp knife. Place lamb, fat side up, in a shallow roasting pan. Rub surface of lamb with lemon juice. Make several small slits on outside of lamb, and stuff with garlic slices.

Combine flour, salt, pepper, and paprika; mix well. Sprinkle flour mixture over lamb, coating well. Insert meat thermometer, if desired.

Bake, uncovered, at 400° for 15 minutes; reduce heat to 325°. Continue baking until desired degree of doneness: about 1 hour and 40 minutes or 140° (rare); about 2 hours or 160° (medium); about 2 1/2 hours or 170° (well done).

Transfer lamb to a warm serving platter. Let stand 10 minutes before slicing. Serve lamb with mint or red currant jelly.

Created date

February 2010