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Easy Leg of Lamb

Easy Leg of Lamb

  • Prep

    10 m
  • Cook

    2 h 30 m
  • Ready In

    3 h
Hkwilkins1

Hkwilkins1

Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
  3. Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
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Reviews

cathy
8

cathy

1/6/2013

thank you hkwilkins1!! this was a very very easy recipe and produced a succulent and very flavorful leg of lamb. i used a boneless leg of lamb from costco and it was excellent. i pretty much followed the instructions to a t and was rewarded well for my efforts. i made a sauce to go with consisting of orange marmalade, hot pepper flakes, fresh mint, and red wine vinegar (a recipe that accompanied one of chef johns grilled lamb chop recipes) and it was excellent as everything from him is. i love lamb but i remember my mom's (sorry mom!) well done, kinda dried out lamb, with that green jelly, from easters past. not any more!

Kim's Cooking Now!
7

Kim's Cooking Now!

8/4/2013

Very juicy leg of lamb! My leg was 4.75 lbs. and it took exactly 2-1/2 hours at 325 to reach 130. Perfect! I did rub the leg with a bit of EVOO and vinegar before adding the garlic (I used fresh - inside and out) and rosemary. I threw some potatoes in during the last hour of cooking, and when I took the roast out to rest, cranked up the oven to 425 to crisp up the potatoes a bit. So delicious! This made a really nice Sunday night dinner.

bcraig32
3

bcraig32

1/20/2014

Very good and easy recipe. Followed directions to a T and my 4-1/2 roast came out perfect.

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