Recipes and Cooking Roasted Leg of Lamb 5.0 (1) 1 Review Leg of lamb looks much more difficult than it is -- and the end result is so worth the effort. The sweetness of parsley, mint, and rosemary pairs perfectly with the umami of the roasted meat. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 6, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Roast Time: 1 hrs 45 mins Stand Time: 15 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 5 pound bone-in whole leg of lamb, trimmed of fat Lemon juice 2 tablespoon snipped fresh parsley 1 tablespoon snipped fresh mint or basil or 1 tsp. dried mint or basil, crushed 1 tablespoon snipped fresh rosemary or 1/2 tsp. dried rosemary, crushed ½ teaspoon onion salt ¼ teaspoon black pepper 1 cloves garlic, slivered Mint jelly (optional) 1 recipe Creamy Mustard Sauce (optional) Creamy Mustard Sauce ¼ cup dry white wine 2 tablespoon finely chopped shallot 1 tablespoon white wine vinegar 2 tablespoon heavy cream ¾ cup cold unsalted butter, cut into 2-Tbsp. pieces 2 teaspoon Dijon-style mustard Salt and white pepper Directions Preheat oven to 325°F. Cut 1/2-inch-wide slits about 1 inch deep into meat. Drizzle lemon juice over meat and into slits. In a small bowl combine next five ingredients (through pepper). Rub mixture over meat and into slits; insert garlic into slits. Place meat on a rack in a shallow roasting pan. Roast 1 3/4 to 2 1/4 hours for medium-rare (135°F) or 2 1/4 to 2 3/4 hours for medium (150°F). Remove from oven. Cover with foil and let stand 15 minutes. If desired, serve with mint jelly and/or Creamy Mustard Sauce. Creamy Mustard Sauce In a small stainless-steel, enamel, or nonstick saucepan combine wine, shallot, and vinegar. Bring to boiling; reduce heat to medium. Boil gently, uncovered, 7 to 9 minutes or until nearly all of the liquid is evaporated. Stir in cream. Bring to boiling and cook 1 minute to reduce cream slightly. Reduce heat to medium-low. Using a wire whisk, stir in butter, one piece at a time, allowing each piece to melt before adding the next (about 8 minutes). Whisk in mustard. If desired, strain sauce. Season to taste with salt and white pepper. Herb-Rubbed Boneless Leg of Lamb Substitute a 5- to 6-lb. boneless leg of lamb roast for the bone-in leg of lamb. Prepare as directed, except roast 2 to 2 1/2 hours for medium-rare (135°F) or 2 1/2 to 3 hours for medium (150°F).Per 5 oz. meat: 397 cal., 27 g total fat (12 g sat. fat, 0 g trans fat), 129 mg chol., 175 mg sodium, 1 g carb., 0 g fiber, 35 g pro.Exchanges: 5 Medium-Fat Meat Rate it Print Nutrition Facts (per serving) 311 Calories 21g Fat 1g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 311 % Daily Value * Total Fat 21g 27% Saturated Fat 9g 45% Cholesterol 100mg 33% Sodium 151mg 7% Total Carbohydrate 1g 0% Protein 27g Vitamin C 3.5mg 18% Calcium 20.2mg 2% Iron 2.7mg 15% Potassium 395mg 8% Folate, total 32.3mcg Vitamin B-12 3.8mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.