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Best Leg of Lamb Recipe

Best Leg of Lamb Recipe

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 YIELD:10-12 servings


  • 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


  • 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.

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.

Wine Pairings

Medium-Bodied Red Wine

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