Roasted Leg of Lamb


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.

Roasted Leg Lamb
Photo: Blaine Moats
Prep Time:
30 mins
Roast Time:
1 hrs 45 mins
Stand Time:
15 mins
Total Time:
30 mins


  • 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


  1. 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.

  2. 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

  1. 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

Nutrition Facts (per serving)

311 Calories
21g Fat
1g Carbs
27g Protein
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.

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