This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1½ hrs

Easy Roast Leg of Lamb

Read Reviews (20)

"This is an easy leg of lamb recipe that has been a family tradition for years around the holidays. Very little prep work required, however patience is a must." — BOER_S

Ingredients Edit and Save

Watch video tips and tricks

Marie's Easy Slow Cooker Pot Roast

Lamb Meatballs in Spicy Eggplant Tomato Sauce

Roasted Rack of Lamb

Mint-Crusted Rack of Lamb

Lamb Meatballs & Sauce

Pistachio-Crusted Rack of Lamb

Roast Leg of Lamb

Roast Leg of Lamb with Rosemary

Roast Lamb with Root Vegetables

How to Peel, Seed, and Dice Tomatoes

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

Garlic: Fresh Vs. Powdered

Original recipe makes 4 servings Change Servings

1 (4 pound) leg of lamb, deboned and tied
1 tablespoon ground black pepper
1 teaspoon salt

5 cloves garlic, cut into slivers
2 sprigs fresh rosemary
1 (15 ounce) can tomato sauce

Check All Add to Shopping List

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.
Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr
READY IN 1 hr 30 mins

ADVERTISE WITH US

I'm giving this 5 stars on ease! The flavor is also very good. I doubled the garlic, used finely crush dried rosemary and sprinkled with some garlic salt after pouring on the tomato sauce. I suggest you keep a thermometer in the meat and keep an eye on it. Everyone's oven is a little different. 4 hours would have been way past well done for my roast. This is a fabulous roast for Sunday supper! I'll do it again and again..rave reviews from the family. Garlic, Italian herbs, cayenne, salt and olive oil on baby red potatoes is a great compliment..put into oven last hour of lamb roast. EASY and elegant

—JANINE PERKINS

See full review »

Most Helpful Critical Review

Jan 01, 2008

I cooked this leg of lamb exactly as the preparations directions described, even though I question a baking time of 45 minutes @ 375 and then another 15 minutes. The leg of lamb was raw and it ruined our New Years Day dinner. I was very disappointed as was my family. You need to be a little more specific for baking time

—chase

See full review »

23 Ratings

Jan 03, 2004

Easy and turned out fabulous! Family enjoyed. Added small red potatos to roasting pan. Will repeat again and again.

—SURFWENCH

See full review »

Jan 26, 2004

This lamb does not cook in 1 hour. It takes about 2 1/2 hours to cook.

—jack0711

See full review »

Oct 07, 2003

rarely have I had such a treat for my taste buds. I made this dish on a whim and now my family wants med to make it atleast twice a month

—Eric

See full review »

Mar 13, 2004

Very good, first time to eat lamb, was a little nervous but it turned out very good. I cooked it longer than the recipe suggests (2lb. roast in a crook pot for 4 hours).

—DEANSCOTT

See full review »

Jun 22, 2004

This really is a special dish. It made my apartment smell so good, and I had my mother-in-law asking for the recipe.... that's how cooking should be!

—MRS. F.

See full review »

Feb 10, 2008

So easy and soooo tasty. I added some potatoes and sweet potato into the pan along with some water and extra tomato sauce an hour before the lamb was ready. This allowed the sauce to soak into the potatoes and tasted wonderful.

—cj

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Roast Leg of Lamb with Rosemary

Holiday Leg of Lamb

Leg of Lamb

Roast Leg of Lamb

Lime Glazed Leg of Lamb

Roast Leg of Lamb with Orange Juice and White Wine

Easy Leg of Lamb

Awesome Herb Roast Leg of Lamb

Leg of Lamb with Raspberry Sauce

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

ADVERTISE WITH US

Nutrition

Calories
500 kcal
25%

Carbohydrates
8 g
3%

Cholesterol
201 mg
67%

Fat
28 g
43%

Fiber
2 g
8%

Protein
52.2 g
104%

Sodium
1220 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Roast Leg of Lamb

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 500
Calories from Fat: 252

% Daily Value *
Total Fat 28g 43 %
Saturated Fat 13.5g 67 %
Cholesterol 201mg 67 %
Sodium 1220mg 49 %
Potassium 723mg 20 %
Total Carbohydrates 8g 3 %
Dietary Fiber 2g 8 %
Protein 52.2g 104 %
** Sugars 4.2g
Vitamin A 8 %
Vitamin C 15 %
Calcium 6 %
Iron 59 %
Thiamin 32 %
Niacin 201 %
Vitamin B6 26 %
Magnesium 22 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.