Easy Roast Leg of Lamb

20 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must.” - by BOER_S

Ingredients

1 (4 pound) leg of lamb, deboned and tied
1 tablespoon ground black pepper
1 teaspoon salt
5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
1 (15 ounce) can tomato sauce

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Metric US

Original recipe yields 4 servings

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).

Nutrition

Amount Per Serving (4 total)

Calories
500 cal
25%

Fat
28 g
43%

Carbs
8 g
3%

Based on a 2,000 calorie diet

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Reviews (20)

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130

chase

Jan. 1, 2008

"I cooked this leg of lamb exactly as the preparations directions described, even though I question a baking time of 45 minutes @ 375 and then another 15 minutes. The leg of lamb was raw and it ruined..." See more our New Years Day dinner. I was very disappointed as was my family. You need to be a little more specific for baking time"

104

JANINE PERKINS

Jan. 10, 2004

"I'm giving this 5 stars on ease! The flavor is also very good. I doubled the garlic, used finely crush dried rosemary and sprinkled with some garlic salt after pouring on the tomato sauce. I suggest y..." See moreou keep a thermometer in the meat and keep an eye on it. Everyone's oven is a little different. 4 hours would have been way past well done for my roast. This is a fabulous roast for Sunday supper! I'll do it again and again..rave reviews from the family. Garlic, Italian herbs, cayenne, salt and olive oil on baby red potatoes is a great compliment..put into oven last hour of lamb roast. EASY and elegant"