Garlic-Roasted Leg of Lamb

Here's a great winter recipe.

Garlic-Roasted Leg of Lamb

Here’s a great winter recipe.

-Courtesy of The Entertaining Encyclopedia by Denise Vivaldo

Garlic-Roasted Leg of Lamb

There are few things as elegant and easy as roasted leg of lamb. Ask your butcher to bone and butterfly a leg of lamb for you if it isn’t available in the meat aisle of your grocery store.

Tips: As the lamb rests after cooking, the internal temperature will continue to rise by about 5°F (3°C), so remove it from the oven when it is slightly less than the desired doneness. If you have a large roasting pan, you can double the recipe. Also, lamb can be seasoned and tied a day ahead if wrapped tightly in plastic wrap and refrigerated.

Makes 6 Servings (can be doubled)


 3 lb boneless leg of lamb, butterflied 1.5 kg

 8 cloves garlic, minced 8

 1⁄4 cup olive oil 50 mL

 Grated zest of 1 lemon

 1⁄4 cup freshly squeezed lemon juice 50 mL

3 tbsp chopped fresh rosemary 45 mL

2 tbsp chopped fresh flat-leaf (Italian) parsley 25 mL

1 tbsp chopped fresh oregano 15 mL

1 tbsp fennel seeds (optional) 15 mL

1 tsp salt 5 mL

1⁄2 tsp freshly ground black pepper 2 mL

Kitchen Twine

The Entertaining EncyclopediaPreparation: 

1. Preheat oven to 450°F (230°C). Lay lamb flat on a clean work surface. In a small bowl, combine garlic, oil, lemon zest, lemon juice, rosemary, parsley, oregano, fennel seeds (if using), salt and pepper. Rub generously over both sides of lamb. Starting at the narrowest end, roll lamb up, smooth side out, and tie in several places with kitchen twine.

2. Place lamb in a roasting pan or large baking dish, sprayed with nonstick cooking spra,y in the preheated oven. Immediately reduce oven temperature to 325°F (160°C) and roast for about 2 hours, until a meat thermometer inserted in the thickest part registers 135°F (57°C) for medium-rare, or until desired doneness.

3. Untie lamb, tent with foil and let rest for 10 to 15 minutes before slicing.

Is lamb your favorite? Check out more lamb recipes here.

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