Roast Leg of Lamb

Roast Leg of Lamb

58 Reviews 7 Pics
MBENHAM
Recipe by  MBENHAM

“Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable.”

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Ingredients

Adjust Servings

Original recipe yields 1 leg of lamb

Directions

  1. Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
  2. Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.

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Reviews (58)

Rate This Recipe
Sammy L
339

Sammy L

This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven. Better than dinner with Tom Cruise! (re old lamb TV ad...)

baylam
227

baylam

I made this tonight for dinner and it was just wonderful! I rubbed olive oil on the lamb before adding the spices and used dried rosemary instead of fresh. I also cut slits in both the top and bottom of the leg of lamb for the garlic and used more garlic. For a 5 pound leg of lamb, I roasted it uncovered at 350 for 2-1/2 hours.

dawnbakescakes@msn.com
198

dawnbakescakes@msn.com

very easy I made this leg of lamb (aprox 5 lbs) for a French Soiree party. I roasted my piece of lamb on 400 for one hour to brown, then added about 3 cups of water and covered the lamb, turned down the temp to 275 and let it slow cook for about 3 hours. 45 mins before it was done I added small new potatoes and 1 large onion sliced. I let it rest for about 20 mins before slicing. It was so tender you could cut it with a fork. I made a corn starch gravy out of the juices that were left.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 0.4 g
  • < 1%
  • Protein
  • 35.8 g
  • 72%
  • Cholesterol
  • 136 mg
  • 45%
  • Sodium
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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