Garlic and Herb Lamb

Garlic and Herb Lamb

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"A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb."
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2 h 5 m servings 235 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
  3. Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 55 Ratings

Most helpful positive review

This was delicious! I chose it because it was one of the only recipes that did not need to be marinated for at least 4 hours. Since I work full-time, I only had about 2 1/2 hours until mealtime...

Most helpful critical review

First time I ever tried lamb...I did not care for this.

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Least positive

This was delicious! I chose it because it was one of the only recipes that did not need to be marinated for at least 4 hours. Since I work full-time, I only had about 2 1/2 hours until mealtime...

I MUST give this one 5 stars. This recipe is fantastic. I made it today as an early Valentine's dinner and it was a hit. The only change I made was to press a couple cloves of garlic into the di...

Very tasty lamb roast. I had a 4 lb. boneless roast and I had to cook it an hour longer than the recipe stated and I tripled the garlic, but still is an excellent recipe. I served the lamb with ...

Excellent. Best lamb recipe I've found. I actually use it on lamb chops as opposed to the whole roast, and fry them in hot oil just to sear the outsides and keep it nice and pink on the inside.

I prepared the Lamb using the recipe last night. My wife who is from England and they eat lamb all the time has mentioned that this was the best Lamb she has eaten in a very long while. Very e...

I modified this slightly - I had a 4.5 lb leg of lamb and used 20 cloves total. I cut them in half and inserted them all over. This recipe doesn't call for nearly enough (I'm a huge fan.) I d...

Wonderful easy recipe. I brought a gorgeous boneless lamb joint (I am one of those people who hates bones in anything) and followed the recipe exactly. The only changes was that I used sea sal...

WOW!!!!! this is sooooooo good. i didnt change one hair on this little recipes head. enjoy the pure taste of well seasoned meat......yum

I probably doubled the garlic since the cloves were small. You definitely do not want to skimp on the garlic. Serve with green tail onions.

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