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

Leg of Lamb Recipe

Publisher Photo
"MY MOTHER'S baked leg of lamb, served with gravy and mint jelly, was a masterpiece! Our family always looked forward to having it on Easter Sunday."
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours
MAKES: 6-8 servings

Ingredients

  • 1/2 leg of lamb (3 to 4 pounds)
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour

Nutritional Facts

1 serving (1 each) equals 157 calories, 5 g fat (2 g saturated fat), 77 mg cholesterol, 330 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein.

Directions

  1. Cut five slits in the meat; insert garlic. Combine salt, pepper, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5-6 in. from the heat until browned; turn and brown the other side. Turn oven to 350°. Add 1/2 cup water to pan. Cover and bake for 25 minutes per pound or until internal temperature reaches 160° for medium or 170° for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equals 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy. Yield: 6-8 servings.
Originally published as Leg of Lamb in Reminisce March/April 1995, p47

Nutritional Facts

1 serving (1 each) equals 157 calories, 5 g fat (2 g saturated fat), 77 mg cholesterol, 330 mg sodium, 4 g carbohydrate, trace fiber, 22 g protein.

Medium-Bodied Red Wine

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

Reviews for Leg of Lamb

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 25, 2012

this recipe is quick and easy. doesnt dry out the lamb either. will make i again

MY REVIEW
Reviewed Apr. 26, 2012

This was the first time i made a lamb roast - turned out lovely. Will definately be using this simple recipe again next time

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