Roast Leg of Lamb

Yield: Makes 6 to 8 servings
Recipe from Southern Living

More From Southern Living


  • 1 (5- to 6-pound) leg of lamb, trimmed
  • 6 garlic cloves, sliced
  • 6 fresh rosemary sprigs


  1. Cut 1-inch-deep slits, 2 to 3 inches apart, into leg of lamb. Insert a garlic slice and a small piece of rosemary into each slit. Place lamb on a rack in a roasting pan.
  2. Bake at 450° for 5 minutes. Decrease oven temperature to 350°, and bake 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Remove lamb from oven, and let stand 15 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roast Leg of Lamb Recipe at a Glance
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy