Roast Leg of Lamb Recipe - Allrecipes.com
Roast Leg of Lamb Recipe

Roast Leg of Lamb

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"Cooking peeled potatoes in the pan around the roast is yummy. The only other things you need are gravy made from the pan drippings and a fresh vegetable."

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Ingredients Edit and Save

Original recipe makes 1 leg of lamb Change Servings
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Directions

  1. Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
  2. Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2006

This simple way of roasting lamb is pretty much an institution in Australia.. its THE special family meal and there's nothing to compare. One important point though, unlike roasting a chicken,it's important to turn the leg over approx. half way through the cooking time (trust me on this, I have probably done this hundreds of times over 35 years). So, its a good idea to put the slits (stuffed with slivers of fresh garlic and sprigs of fresh rosemary) on both sides of the leg. Rub lightly with olive oil and throw in the oven. Better than dinner with Tom Cruise! (re old lamb TV ad...)

 
Most Helpful Critical Review
Oct 05, 2012

They do not say what the temperature should be using a meat thermometer, nor does the recipe say how many minutes per pound. This recipe is far too vague for a beginner.

 
May 22, 2007

I made this tonight for dinner and it was just wonderful! I rubbed olive oil on the lamb before adding the spices and used dried rosemary instead of fresh. I also cut slits in both the top and bottom of the leg of lamb for the garlic and used more garlic. For a 5 pound leg of lamb, I roasted it uncovered at 350 for 2-1/2 hours.

 
May 31, 2006

very easy I made this leg of lamb (aprox 5 lbs) for a French Soiree party. I roasted my piece of lamb on 400 for one hour to brown, then added about 3 cups of water and covered the lamb, turned down the temp to 275 and let it slow cook for about 3 hours. 45 mins before it was done I added small new potatoes and 1 large onion sliced. I let it rest for about 20 mins before slicing. It was so tender you could cut it with a fork. I made a corn starch gravy out of the juices that were left.

 
May 19, 2003

This was my first time making lamb roast and it turned out great, if I say so myself. My husband always orders lamb at restaurants and he LOVED it. I served it with mint sauce and have enough left over for another meal or two. I added fresh lemon juice and used dried rosemary. Thanks for the recipe!

 
Jun 18, 2003

I made this recipe in a electric rotisserie(Ron Popals) instead of a conventional oven at 20 minutes a pound, checking the temperature after 1 and 1/2 hours (165 degrees). The roast was very tender and crisp on the outside. Delicious!

 
Dec 26, 2006

Best lamb I've ever eaten. Followed the recipe exactly except I rubbed a little olive oil on it before I salted and peppered it. Will always use this recipe for leg of lamb. Thanks

 
Dec 02, 2007

I had made this last spring and forgot to rate it. That was the first time I made a roast of any kind and it was delicious. Very easy to do and the meat was moist, tender and flavorful. I've done it again a couple of times. Quite a lot considering we do not eat big meals often. I took the other reviewers' advise and rubbed the roast with olive olil before cooking. I am going to do it again for Christmas. Thank you for a wonderful and easy recipe.

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 136 mg
  • 5%

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

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