“An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it's cooking. It's the only recipe I specifically asked for when I moved out on my own.” - by danhubin
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat oven to 300 degrees F (150 degrees C).
- Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
- Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
- Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.
Nutrition
Amount Per Serving (4 total)
- Calories
- 276 cal
- 14%
- Fat
- 17.8 g
- 27%
- Carbs
- 1.3 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
Cazuela
"I used a variation of this rub (without soy sauce and using fresh herbs) as a quick marinade for some thick lamb sirloins. Quickly seared on the stovetop in a cast iron skillet, then finished in a 350..." See more degree oven. So delicious! Thanks for the flavor boost with this rub recipe."
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