Roast Leg of Lamb

Roast Leg of Lamb


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

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Roast Leg of Lamb


1 6 Pound Leg of Lamb

5 Large Cloves of Garlic

6 Tablespoons Fresh Mixed Herbs: Rosemary, Parsley, Thyme, Oregano

5 Tablespoons Olive Oil

Salt & Pepper To Taste

Preheat the oven to 425° F.  Slice the garlic cloves into three or four long strips.  With a sharp knife, make 1 inch deep slits into the lamb spaced fairly evenly apart.  Place a piece of garlic into each slit.  Chop the herbs and mix with the olive oil and salt and pepper.  Rub the herb mixture over the outer surface of the lamb.  Place in a roasting pan and cook for 30 minutes.  Reduce the heat to 325° F and cook and additional 10 to 12 minutes per pound.  If you are cooking a roast with the bone in, the roast will require a little longer cooking time than a boneless roast.  Remove the lamb from the oven and cover with aluminum foil and let sit for about 20 minutes before carving.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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