Roasted Leg of Lamb

Roasted Leg of Lamb Recipe
Photo: Ryan Benyi
This succulent, affordable entree of Roasted Leg of Lamb  will make your special gathering memorable. If you can't find a 5-pound leg of lamb (they're often larger), look for a half leg. Ones from the shank end have better flavor and texture.


Serves 10

Cost per Serving:

Total time: 2 Hours, 20 Minutes

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 45 Minutes
Rest: 20 Minutes
Total: 2 Hours, 20 Minutes

Nutritional Information

Calories 367
Fat 18 g
Satfat 6 g
Protein 47 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 143 mg
Sodium 305 mg


1 boned leg of lamb, about 5 lb., rolled and tied
2 cloves garlic, thinly sliced lengthwise
3 sprigs fresh rosemary
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper
1 cup low-sodium chicken broth


1. Bring lamb to room temperature. Preheat oven to 450°F. Using the point of a sharp knife, make 1-inch deep incisions over surface of lamb. Fill each incision with a piece of sliced garlic and a few rosemary leaves, pushing them completely into the meat. Rub lamb all over with olive oil and lemon juice. Season generously with salt and pepper.

2. Place lamb on a rack set inside a large roasting pan. Roast lamb, uncovered, for 15 minutes. Reduce oven temperature to 350°F. Continue roasting lamb until a meat thermometer inserted into center reaches 135°F for medium, about 18 minutes per pound (about 90 minutes for a 5-lb. roast).

3. Transfer lamb to a carving board and cover loosely with foil; let rest for 15 to 20 minutes. Skim excess fat from roasting pan and place pan over 2 burners on stovetop. Pour in broth and bring to a boil over medium-high heat, scraping up any browned bits on bottom of pan. Cook until liquid has reduced and slightly thickened, about 5 minutes. Taste; season with salt and pepper, if desired. Thinly slice lamb and serve with pan juices.

March 2012
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