Succulent Herb-Roasted Leg of Lamb

Succulent Herb-Roasted Leg of Lamb


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Lamb is one of the traditional dishes to have for Easter. Get your apron on and start roasting these mouthwatering herb roasted lamb legs!

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Time needed

30 min preparation + 60 min cooking

Serving Size / Yield

6 servings


  • 1 clove of garlic, minced
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1/2 teaspoon of ground dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried marjoram
  • 1 tablespoon of reduced-sodium soy sauce
  • 1 tablespoon of vegetable oil
  • 2 pounds leg of lamb

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Preheat the oven to 300 degrees.
Next, mix the garlic, salt, pepper, thyme, sage, and marjoram in a bowl. Stir in the soy sauce and vegetable oil into the garlic mixture until it develops a loosely paste-like consistency.
Cut slits into the lamb on all sides. Then rub the herb mixture over the entire surface of the lamb, massaging it into the slits. Then put the lamb in a roasting pan.
Roast the lamb until it becomes browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F. Cover the lamb loosely with aluminum foil and cool about 20 minutes before carving.

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