Roast Leg of Lamb Recipe

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

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"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 5 min. Bake: 2 hours + standing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 5 min. Bake: 2 hours + standing

Ingredients

  • 1 leg of lamb (6 to 9 pounds), trimmed
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil

Directions

Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture.
Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done 170°;). Let meat stand 15 minutes before slicing. Yield: 10-12 servings.
Originally published as Roast Leg of Lamb in Taste of Home October/November 1997, p53

Nutritional Facts

8 ounce-weight: 190 calories, 8g fat (3g saturated fat), 102mg cholesterol, 95mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 28g protein.

  • 1 leg of lamb (6 to 9 pounds), trimmed
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil
  1. Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture.
  2. Bake, uncovered, at 325° for 2-3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done 170°;). Let meat stand 15 minutes before slicing. Yield: 10-12 servings.
Originally published as Roast Leg of Lamb in Taste of Home October/November 1997, p53

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