Lemon-Herb Leg of Lamb Recipe

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Lemon-Herb Leg of Lamb Recipe
Lemon-Herb Leg of Lamb Recipe photo by Taste of Home
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Lemon-Herb Leg of Lamb Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1-3/4 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1-3/4 hours + standing

Ingredients

  • 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

Directions

In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight.
Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 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 for 15 minutes before slicing. Yield: 12 servings.
Originally published as Lemon-Herb Leg of Lamb in Light & Tasty April/May 2007, p24

Nutritional 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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  • 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
  1. In a small bowl, combine the first seven ingredients. Rub over leg of lamb. Cover and refrigerate overnight.
  2. Place lamb on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 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 for 15 minutes before slicing. Yield: 12 servings.
Originally published as Lemon-Herb Leg of Lamb in Light & Tasty April/May 2007, p24

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crankysad User ID: 5474311 126370
Reviewed Oct. 28, 2010

"This was my first attempt at making lamb. I had an internal thermometer which beeps when it is at the right temperature so cooking it was no problem, but what was the best was the compliments on how tasty it was. So simple to throw together too. I stuck everything in a large zipper bag and massaged it then chucked it in the refrigerator till it was time to cook. I added 4 tbls of olive oil to make it coat better. The seasoning was light and let the taste of the lamb shine through, not mask it like some marinaides. My little boy even asked for seconds. That makes it a winner in my book when the kids will eat it without a fight."

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