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Lemon-Herb Leg of Lamb

Total Time

Prep: 10 min. + marinating Bake: 1-3/4 hours + standing


12 servings

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


  • 2 teaspoons lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 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


  1. In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight.
  2. 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 thermometer should read 135°; medium, 140°; medium-well, 145°).
  3. Let stand 15 minutes before slicing.

Nutrition Facts

4 ounce-weight: 198 calories, 8g fat (3g saturated fat), 92mg cholesterol, 225mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 4 lean meat.

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