Lamb Leg Roast

READY IN: 2hrs 5mins
Recipe by Darlene Summers

Well it is that time of year again. Many of us will be making a Passover Dinner with a leg of lamb. For those who have never roasted a leg of lamb, here is a very easy recipe.

Top Review by waynejohn1234

Thank you for a wonderful recipe for roast leg of lamb. Because one of our guests mentioned that lamb should have a "Greek" flavor I added 1/2 tsp of oregano and the result was amazing. I also had fresh rosemary which am sure added to the wonderful smells coming out of the oven. On the side I had Tzatziki and a tomato salad with black olives and feta. Everyone said it was one of the best meals they have ever had....so success all around. So, again, thank you for a memorable meal. Oh, I did marinate overnight.......

Ingredients Nutrition

Directions

  1. Combine mustard, garlic, rosemary and pepper.
  2. Rub all over the leg of lamb (lamb may be covered and refrigerated to marinate up to 24 hours before roasting).
  3. Place roast in foil-lined roasting pan.
  4. (Insert Meat Thermometer into thickest part of the roast). (Temperature desired is 150° for medium well done).
  5. In preheated 400° oven, roast for 15 minutes and then reduce oven temperature to 325° for 1 hour and 20 minutes for 4 pound medium well done roast. If well done roast is desired, cook longer to your desired doneness.
  6. Remove roast to cutting board and let stand 10 minutes before slicing.
  7. Serve with mint jelly if desired.

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