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    You are in: Home / Recipes / Roast Leg of Lamb Recipe
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    Roast Leg of Lamb

    Roast Leg of Lamb. Photo by kiwidutch

    1/12 Photos of Roast Leg of Lamb

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    -Sylvie-'s Note:

    A simple recipe with sensational flavor! I've adopted this recipe as it didn't have a loving owner. I have made it myself though and must say it makes an impressive sunday roast! Instead of using dried rosemary, you can also use fresh sprigs and insert them into the cuts with the garlic slivers.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove lamb from refrigerator 1 hour before roasting.
    2. 2
      Preheat oven to 400°F/200°C/Gas 6.
    3. 3
      Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
    4. 4
      Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.
    5. 5
      Place lamb, fat side up on a rack in an uncovered pan.
    6. 6
      Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
    7. 7
      When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.
    8. 8
      If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.

    Ratings & Reviews:

    • on November 09, 2002

      55

      What a fantastic leg of lamb this was! I squeezed the lemon over it, then, instead of putting the lamb on a rack, I lay it on the lemon shells, and sprigs of rosemary. Oh, I used fresh rosemary rather than dried.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2010

      55

      A very good and easy dish to make! I used all of the ingredients as listed below. I baked my 4 pound lamb at 375 degrees for 1 1/2 hours to about 158 degrees. The temperature rose upon resting. I did not have a rack so I put the lamb in the pan, but still poured 1 cup of water in. I thickened the gravy as directed below and it tasted great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2012

      55

      Super easy to make and totally yummy. Have saved this as a roasting favourite.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (73)

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    Nutritional Facts for Roast Leg of Lamb

    Serving Size: 1 (19 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 9.0
     
    Calories from Fat 1
    11%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.7 mg
    0%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.5 g
    2%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    leg of lamb

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