Simple Roasted Leg of Lamb

Becky Luigart-Stayner

This large roast is great as a Sunday dinner centerpiece, and the mild seasonings encourage leftovers to blend into a variety of dishes. For a nice accompaniment, toss halved fingerling potatoes with olive oil and sea salt. Place them on the broiler pan with the lamb during the last half-hour of cooking.

This recipe goes with Cavatappi Salad with Roast Lamb, Greek Lamb and Potato Salad, Roast Lamb Pitas with Spicy Sesame Yogurt Sauce, Barley-Mushroom Salad with Lamb and Goat Cheese, Lamb Sandwiches with Green Pea Spread and Herbed Mayo, Roast Lamb and White Bean Salad, Tabbouleh with Roast Lamb, Curried Noodle Salad with Roast Lamb, Lamb, Roasted Tomato, and Artichoke Sandwiches with Olive Spread, Lamb and Couscous Salad

Yield: 17 servings (serving size: about 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 47%
  • Fat: 9.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.2g
  • Carbohydrate: 0.4g
  • Fiber: 0.1g
  • Cholesterol: 78mg
  • Iron: 1.8mg
  • Sodium: 74mg
  • Calcium: 9mg

Ingredients

  • 1 cup thinly sliced onion
  • 1/3 cup fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons grated lemon rind
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, crushed
  • 1 (5-pound) boneless leg of lamb, trimmed
  • Cooking spray

Preparation

  1. Place first 10 ingredients in a food processor; pulse until finely chopped. Place onion mixture and lamb in a large zip-top plastic bag. Seal bag; rub onion mixture into lamb. Marinate in refrigerator for 4 hours to overnight, turning occasionally.
  2. Preheat oven to 450°.
  3. Remove lamb from bag; discard marinade. Place lamb on a broiler pan coated with cooking spray. Bake at 450° for 15 minutes. Decrease oven temperature to 350° (do not remove lamb from oven). Bake at 350° for 1 hour and 20 minutes or until a thermometer inserted in thickest portion of the lamb registers 145° (medium-rare). Place lamb on a cutting board. Cover loosely with foil; let stand for 15 minutes.
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