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Garlic and Herb Lamb

Garlic and Herb Lamb

  • Prep

    5 m
  • Cook

    2 h
  • Ready In

    2 h 5 m
DICIA

DICIA

A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
  3. Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.
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Reviews

SpicesRGood
74

SpicesRGood

1/5/2008

This was delicious! I chose it because it was one of the only recipes that did not need to be marinated for at least 4 hours. Since I work full-time, I only had about 2 1/2 hours until mealtime. My husband and son loved it - the coating was tasty and the pan juice was not burned, but just right and also delicious. I did modify the recipe in 2 ways - I seared it at 450 for about 15 minutes, then turned the temp down to 325 and cooked until 150 internal temp, and I added a little evoo to the rub to make it more spreadable and add a little crisp. The lamb turned out perfect - I saved this recipe in my favorites and will DEFINITELY make it again! :)

HAPPY2SCRAP
31

HAPPY2SCRAP

2/10/2008

I MUST give this one 5 stars. This recipe is fantastic. I made it today as an early Valentine's dinner and it was a hit. The only change I made was to press a couple cloves of garlic into the dill/rosemary rub. The dish turned out tender, juicy, and tasty. I served it with seasoned potatoes and corn. Will make again - an easy way to impress dinner guests. Try this one, you definitely won't be disappointed.

CHATNOIR
28

CHATNOIR

12/27/2004

Very tasty lamb roast. I had a 4 lb. boneless roast and I had to cook it an hour longer than the recipe stated and I tripled the garlic, but still is an excellent recipe. I served the lamb with garlic mashed poatoes and mint sauce for the lamb. Thanks.

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