Roasted Leg of Lamb with Garlic & Rosemary

Roasted Leg of Lamb with Garlic & Rosemary


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This roasted leg of lamb recipe produces the most tender and flavorful piece of lamb that I’ve ever had. Try this kosher recipe today!

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Chicago, IL

Time needed

45 min preparation + 1 hour, 35 min cooking

Serving Size / Yield

12 servings


  • 2 whole Lemons, seeded and chopped
  • 2 sprigs fresh Rosemary
  • 6 Garlic Cloves, peeled
  • 1 tbs Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 4 tbs Kosher Extra-Virgin Olive Oil
  • 1 bone-in 8-lb Leg of Lamb

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Begin this recipe for roasted leg of lamb with garlic and rosemary by cleaning up the lamb leg. Use your paring knife to carefully remove about one and a half inches of the flesh from the shank. If your butcher did not remove the fell, you will need to trim it off as well as the fat beneath it. Make many one inch incisions all over the leg.

Next, set the lemon, rosemary, garlic, salt, pepper, and olive oil in your food processor. Pulse the mixture until it is finely chopped. Once ready, rub all over the leg and stuff into the incisions. Let the lamb sit at room temperature for at least 30 minutes before cooking.

When ready, preheat your oven to 425 degrees and roast the lamb with the fat cap up in a large roasting pan for 20 minutes. Adjust the temperature to 325 degrees and continue roasting for about 55 minutes or until the internal temperature reaches 135 degrees. Broil the leg for five minutes on high and remove from the oven.

Let rest for 20 minutes before carving.

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