Best Leg of Lamb Recipe
Best Leg of Lamb Recipe photo by Taste of Home

Best Leg of Lamb Recipe

Publisher Photo
When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared leg of lamb using these ingredients. She didn't give the amounts, but I've come close to recreating the recipe.
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/2 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 2-1/2 hours + standing
MAKES: 10-12 servings

Ingredients

  • 1/3 cup minced fresh rosemary
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 8 garlic cloves, minced
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bone-in leg of lamb (7 to 9 pounds), trimmed
  • 1 cup chicken broth

Nutritional Facts

1 slice equals 246 calories, 11 g fat (4 g saturated fat), 120 mg cholesterol, 320 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

Directions

  1. In a small bowl, combine the first seven ingredients; rub over leg of lamb. Cover and refrigerate overnight.
  2. Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
  3. Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 10-12 servings.
Originally published as Best Leg of Lamb in Taste of Home April/May 2008, p51

Nutritional Facts

1 slice equals 246 calories, 11 g fat (4 g saturated fat), 120 mg cholesterol, 320 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Best Leg of Lamb

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 22, 2013

This was a fabulous recipe, though I would sear the meat at high heat first and cook it one to a half hour less to get a medium cut. I also added 1 Tbl more mustard and 1/2 cup Cabernet Sauvignon to the marinade and it was fabulous!! I served this with an amazing pilaf and braised French green beans!

MY REVIEW
Reviewed Jan. 23, 2010

i followed instructions and recipe was very good. i think i would have like to have a more crunch or crusted lamb though.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT