Easy Leg of Lamb Recipe - Allrecipes.com
Easy Leg of Lamb Recipe
  • READY IN 3 hr

Easy Leg of Lamb

Recipe by  

"Easy leg of lamb! Perfect for Easter dinner! FYI, great boneless leg of lamb can be found at Costco!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    2 hrs 30 mins

    3 hrs


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
  3. Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
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Reviews More Reviews

Aug 04, 2013

Very juicy leg of lamb! My leg was 4.75 lbs. and it took exactly 2-1/2 hours at 325 to reach 130. Perfect! I did rub the leg with a bit of EVOO and vinegar before adding the garlic (I used fresh - inside and out) and rosemary. I threw some potatoes in during the last hour of cooking, and when I took the roast out to rest, cranked up the oven to 425 to crisp up the potatoes a bit. So delicious! This made a really nice Sunday night dinner.

Jan 06, 2013

thank you hkwilkins1!! this was a very very easy recipe and produced a succulent and very flavorful leg of lamb. i used a boneless leg of lamb from costco and it was excellent. i pretty much followed the instructions to a t and was rewarded well for my efforts. i made a sauce to go with consisting of orange marmalade, hot pepper flakes, fresh mint, and red wine vinegar (a recipe that accompanied one of chef johns grilled lamb chop recipes) and it was excellent as everything from him is. i love lamb but i remember my mom's (sorry mom!) well done, kinda dried out lamb, with that green jelly, from easters past. not any more!

Jan 20, 2014

Very good and easy recipe. Followed directions to a T and my 4-1/2 roast came out perfect.

May 19, 2014

JMO, however, while this treatment produces a nicely moist and flavorful piece of lamb, I felt it fell short of the special extra touch which justifies a five star rating. The only thing I did differently was to layer the dish with thinly sliced potato & Vidalia onion, a middle layer of thinly sliced tomato and then another of potato & onion (each layer about 3/4" deep), each treated with some freshly mashed rosemary in EVOO, before placing the lamb on top. Then, like another reviewer, I roasted the veggies at 450 for about 15 minutes while the meat rested. Been preparing lamb this way for several years w/o the rosemary sprigs; this touch is a definite improvement - thanks hkwilkins1. One tip: use large garlic cloves, trimmed into multiple smaller, chisel-tipped spears roughly the size of small cloves to ease insertion and promote flavor transmission.

Apr 22, 2014

Family loved this for Easter. I couldn't find a big roast so used two less than 3lbs each. Reached 130 in just about 2 hours at 325. Keeping garlic cloves whole made it interesting to get the larger ones in, so I cut some of them lenghtwise. Made a jucy roast and scented the whole house as well.

Apr 27, 2014

Couldn't be easier, except getting the rosemary threaded through the netting, but I don't have much patience :) I just laid it on a bed of rosemary sprigs and placed more on top. Came out perfectly! Thank you!

Jul 12, 2015

Wow, that WAS easy. Turned out perfectly. Love this recipe.

Apr 12, 2015

I made this and there was nothing left but the bone of the lamb! This time I am going to try this without the bone!


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  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 3.4 g
  • 1%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 36.4 g
  • 73%
  • Sodium
  • 93 mg
  • 4%

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

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