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Roast Leg of Lamb with Rosemary

 Roast Leg of Lamb with Rosemary
Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.
8 ServingsPrep: 10 min. Bake: 2 hours + standing


  • 1/3 cup olive oil
  • 1/4 cup minced fresh rosemary
  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bone-in leg of lamb (5 to 6 pounds), trimmed


  • Preheat oven to 325°. Combine the oil, rosemary, onion, garlic,
  • salt and pepper; rub over lamb. Place fat side up on a rack in a
  • shallow roasting pan.
  • Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired
  • doneness (for medium-rare, a thermometer should read 145°;
  • medium, 160°; well-done, 170°), basting occasionally with
  • pan juices. Let stand 15 minutes before slicing. Yield: 8 servings.
Nutritional Facts: 5 ounces cooked lamb equals 318 calories, 18 g fat (5 g saturated fat), 128 mg cholesterol, 206 mg sodium, 1 g carbohydrate, trace fiber, 36 g protein.

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Roast Leg of Lamb with Rosemary (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.