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READY IN ABOUT 2¼ hrs

Garlic and Herb Lamb

Read Reviews (42)

"A quick and easy rosemary rub that truly draws out the succulent flavor of lamb. Works on chops or leg of lamb." — DICIA

Ingredients Edit and Save

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Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 1 leg of lamb Change Servings

1 (5 pound) leg of lamb
3 cloves garlic, cut into slivers
3 teaspoons dried dill weed

1 1/2 teaspoons salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon ground black pepper

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Directions

Preheat the oven to 325 degrees F (165 degrees C).
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.
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.

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PREP 5 mins
COOK 2 hrs
READY IN 2 hrs 5 mins

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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. My husband and son loved it - the coating was tasty and the pan juice was not burned, but just right and also delicious. I did modify the recipe in 2 ways - I seared it at 450 for about 15 minutes, then turned the temp down to 325 and cooked until 150 internal temp, and I added a little evoo to the rub to make it more spreadable and add a little crisp. The lamb turned out perfect - I saved this recipe in my favorites and will DEFINITELY make it again! :)

—SpicesRGood

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Most Helpful Critical Review

Jun 25, 2012

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

—suth3rng1rl

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49 Ratings

Feb 10, 2008

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 dill/rosemary rub. The dish turned out tender, juicy, and tasty. I served it with seasoned potatoes and corn. Will make again - an easy way to impress dinner guests. Try this one, you definitely won't be disappointed.

—HAPPY2SCRAP

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Dec 27, 2004

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 garlic mashed poatoes and mint sauce for the lamb. Thanks.

—CHATNOIR

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Mar 31, 2007

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.

—kerrip

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Jun 26, 2006

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 easy to prepare. Thank you.

—Mrg

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Apr 15, 2009

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 didn't realize I was out of dill, so I just made a rub of 3 tsps dried rosemary, a little olive oil and some salt/pepper (not sure on amounts...just to "taste"). I started it at 400 degrees for 30 minutes and then turned it down to 350-375 (my oven is not reliable). When I turned the heat down, I added some red potatoes & carrots to the pan. I basted the lamb with a cup of beer (hefe). The temperature & beer are based off the recipe "Dragon's Leg of Lamb with Garlic and Beer" on this site. I took it out after about 1 1/2 hours total because my temperature was 150. And I loved the flavor I got on the potatoes/carrots due to the basting I did with the beer/juices at the bottom. I wish I would have added more veggies to my pan.

—Diyeana

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Apr 05, 2010

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 salt chunks rather than ordinary salt. The lamb was just so tender, loved the rosemary garlic taste. Will certainly be making this again.

—TheBritishBaker

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Nutrition

Calories
235 kcal
12%

Carbohydrates
0.6 g
< 1%

Cholesterol
100 mg
33%

Fat
13.9 g
21%

Fiber
0.1 g
< 1%

Protein
25.3 g
51%

Sodium
393 mg
16%

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

Nutritional Information

Garlic and Herb Lamb

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 235
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 6.7g 34 %
Cholesterol 100mg 33 %
Sodium 393mg 16 %
Potassium 185mg 5 %
Total Carbohydrates 0.6g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 25.3g 51 %
** Sugars 0g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 23 %
Thiamin 12 %
Niacin 96 %
Vitamin B6 9 %
Magnesium 8 %
** Folate < 1 %

* 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.