Leg o' Lamb with Lemon and Rosemary

Leg o' Lamb with Lemon and Rosemary

Rosemary Mom 2

"This recipe is great on the grill. Dad uses a grill pan, and cooks according to oven directions. Usually the ham is in the oven so the grill works for us. A wonderful addition for Easter. The lamb and ham taste wonderful together. Source: Mom and Dad. "

Ingredients 2 h {{adjustedServings}} servings 500 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 360 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.
  3. Roast the lamb in the preheated oven for 1 hour.
  4. Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.
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Reviews 15

  1. 17 Ratings


I was curious about the lemonade/soup mix, and it was very nice! However, I did insert little chips of the garlic into the meat with a knife tip, and added some oregano and diced onion to the seasoning. I used a large can of the concentrate. I decided to marinate the roast in a large bag, turned it a few times, and refrigerated it overnight. When ready to cook, I dumped the contents of the bag over the roast before putting it into the oven. When it was done, I scooped out some of the liquid, stirred it in a pan with a bunch of ice cubes, til' the fat congealed, skimmed the fat, and used the result as a wonderful sauce - no need to thicken. Served on a platter rimmed with spinach garnished with a few slices of clementine orange, blueberries, & fresh mint - Easter dinner guests raved!


Thought this recipe came out very tasty indeed. The lemonade helps to create a crusty-goodness of sugar on the lamb. Will definitely do this again!


I loved the flavour of this recipe but 90 minutes cooking didn't get it to medium-well like I wanted at 145 degrees on my thermometer. If you want medium-well, plan for at least another half hour and maybe more. But the seasoning rocked!!