• Tina Huggins

Roasted Leg of Lamb


Leg of Lamb is one of my favorite main dishes to cook for Easter. I often marinate lamb chops that I cook on the grill. I found this recipe from Damn Delicious several years ago. It is easy and delicious to fix and doesn't take much time to prepare so anyone can be successful with this dish!


You can serve lamb with roasted potatoes, asparagus or garlic parmesan roasted broccoli for a delicious meal.



Serves: 8-10

Prep time: 20 minutes

Cook Time: 1hr. and 45 minutes

Total time: 2 hrs. and 5 minutes



INGREDIENTS:

1 (5 to 6 pound) trimmed bone-in leg of lamb

4 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme leaves

1 tablespoon Dijon mustard

1 tablespoon kosher salt

2 teaspoons ground black pepper


DIRECTIONS:

  1. Preheat oven to 350º F. Line a roasting pan with aluminum foil.

  2. Pat lamb dry with paper towels. Using a sharp knife, score the top side of the lamb by making shallow cuts all over.

  3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon, salt and pepper.

  4. Place lamb, fat side up, on a rack in the prepared roasting pan. Spread garlic mixture evenly over the lamb, rubbing in thoroughly into the scored cuts.

  5. Place into oven and roast until it reaches an internal temperature of 135 degrees F for medium, about 1 hour 30 minutes to 1 hour 45 minutes, or until desired doneness. Let rest 15 minutes before slicing.

  6. Serve immediately




Leg of Lamb Recipe
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