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Roast Leg of Lamb

Total Time

Prep: 5 min. Bake: 2 hours + standing


10 servings

"A simple herb mixture on this roast provides irresistible flavor," relates Sharon Cusson of Augusta, Maine.
Roast Leg of Lamb Recipe photo by Taste of Home


  • 1 bone-in leg of lamb (6 to 8 pounds), trimmed
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil


  1. Preheat oven to 325°. Place lamb on a rack in a shallow roasting pan, fat side up. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture.
  2. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2 to 2-1/2 hours. Let meat stand 15 minutes before slicing.

Nutrition Facts

5 ounces cooked lamb: 227 calories, 9g fat (4g saturated fat), 122mg cholesterol, 114mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat.

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