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Roast Rosemary Leg of Lamb

Total Time

Prep: 10 min. Bake: 2 hours + standing

Makes

8 servings

Roast lamb is perfect for Easter time or any special occasion. This succulent rosemary leg of lamb recipe calls for a flavorful rosemary, garlic and onion rub. —Suzy Horvath, Milwaukie, Oregon
Roast Rosemary Leg of Lamb Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. Preheat oven to 325°. 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, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
Rosemary Leg of Lamb Tips

Can you use dried rosemary instead of fresh rosemary in this leg of lamb recipe?

Although, we prefer cooking with fresh herbs whenever possible, you can use dried rosemary instead of fresh in this leg of lamb recipe. Instead 1/4 cup fresh rosemary leaves, use 4 teaspoons dried. To release the flavor from the dried leaves, rub them between your hands before combining with the other ingredients. Check out our collection of recipes calling for rosemary.

How do you cut a leg of lamb?

To cut a leg of lamb, position the lamb on the cutting board with the bone facing towards you. Starting on the outside edge, cut a few slices from the lamb until the leg sits flat when it rests on the cut side. Turn the lamb so the bone is perpendicular to your knife. Starting at one end, cut the leg against the grain, making 1/4- to 1/2-inch slices perpendicular to the bone until you’ve sliced through the entire leg. Cut all the way down to the bone. (Keep in mind that most of the slices will still be attached to the bone at this point.) When you reach the end, turn your knife parallel to the bone and make a long slice along the top of the bone to free the perpendicular slices.Turn the leg over and do the exact same thing to the other side. Here's more on buying and cooking lamb.

Can you make this rosemary leg of lamb recipe ahead of time?

This leg of lamb can be marinated ahead of time. In fact, the longer it marinates (up to 24 hours), the more flavorful it will be!

Julie Schnittka, Taste of Home Senior Editor

Nutrition Facts

5 ounces cooked lamb: 316 calories, 18g fat (5g saturated fat), 128mg cholesterol, 206mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 36g protein.

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