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

Best Leg of Lamb Recipe

Read Reviews (2)
4.5 2
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.

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

Reviews for Best Leg of Lamb(2)

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   (2)
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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.

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