Leg of Lamb Recipe
Leg of Lamb Recipe photo by Taste of Home
Publisher Photo
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."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours

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

Directions

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 each: 157 calories, 5g fat (2g saturated fat), 77mg cholesterol, 330mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 22g protein.

  • 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
  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

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MY REVIEW
HEXA User ID: 7635575 242455
Reviewed Jan. 24, 2016

"My husband had 2 enormous plates of this and still asked for more! I used apple cider instead of water (just seemed like a good idea and we happened to have some), and it added a lovely richness to the gravy, but I'm sure water would be good too. The lamb was ultra moist, and I could have pulled it off the bone with a fork, it was so tender. The spices were perfect with the lamb. What more can I say? This is worth a try!"

MY REVIEW
starr186 User ID: 6964402 16952
Reviewed Nov. 25, 2012

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

MY REVIEW
Hannah0418 User ID: 1795891 39602
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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