From 2014 Taste of Home Holidays & Celebrations. TRY IT FREE.

Goldern Gouda Mushroom Soup

Roast Leg of Lamb with Rosemary

Garlic and onion add a kick!
"Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub."
—Taste of Home Test Kitchen

8 servings

10 min

2 hrs + standing



  • 1/3 cup olive oil
  • 1/4 cup minced fresh rosemary
  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bone-in leg of lamb (5 to 6 pounds), trimmed



  1. Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan.
  2. Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with pan juices. Let stand 15 minutes before slicing.