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Lemon-Herb Leg of Lamb

 Lemon-Herb Leg of Lamb
Patricia Crandall shares her lamb recipe that would be perfect for Easter or any other festive gathering. Writes Patricia, “I created this recipe from a combination of several others. It's the only lamb recipe my daughter would eat when she was young.” —Patricia Crandall, Inchelium, Washington
12 ServingsPrep: 10 min. + marinating Bake: 1-3/4 hours + standing


  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 1 teaspoon garlic salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon ground mustard
  • 1 boneless leg of lamb (4 pounds), rolled and tied


  • In a small bowl, combine the first seven ingredients. Rub over leg of
  • lamb. Cover and refrigerate overnight.
  • Preheat oven to 325°. Place lamb on a rack in a shallow roasting
  • pan. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches
  • desired doneness (for medium-rare, a meat thermometer should read
  • 145°; medium, 160°; well-done, 170°).
  • Let stand 15 minutes before slicing. Yield: 12 servings.
Nutritional Facts: 4 ounces cooked lamb equals 198 calories, 8 g fat (3 g saturated fat), 92 mg cholesterol, 225 mg sodium, trace carbohydrate, trace fiber, 28 g protein. Diabetic Exchange: 4 lean meat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Lemon-Herb Leg of Lamb (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.