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Roast Leg of Lamb with Rosemary Recipe

Roast Leg of Lamb with Rosemary Recipe

Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.
TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing YIELD:8 servings


  • 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


  • 1. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan.
  • 2. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with pan juices. Let stand for 15 minutes before slicing. Yield: 10-12 servings.

Nutritional Facts

5 ounces cooked lamb: 318 calories, 18g fat (5g saturated fat), 128mg cholesterol, 206mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 36g protein.

Reviews for Roast Leg of Lamb with Rosemary

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Reviewed Apr. 13, 2017

"I have made this for company and it was well received. Rosemary and lamb are such a nice pairing. The second time I made this I served it with a quick balsamic vinegar reduction. This is definitely a dish you will be proud to serve."

Reviewed Mar. 20, 2016

"easy and flavorful. A 7-pound leg cooked to medium rare in 2-1/2 hours."

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