Roast Leg of Lamb

Roast Leg of Lamb

Studded with garlic and thyme, this easy-to-prepare whole Roast Leg of Lamb is perfect for Easter or special occasions.


One leg of lamb, bone in (about 9 pounds)
2 to 4 garlic cloves, cut in quarters or halves
6 to 8 sprigs thyme, cut into smaller sprigs
Olive oil, as needed
Coarse salt and freshly ground black pepper, to taste

Fresh Mint Sauce
1 bunch mint
1 tbsp. sugar
3 tbsp. fresh lemon juice
1/4 cup olive oil
Salt and freshly ground pepper, to taste


Leg of Lamb
Preheat oven to 375 degrees F.

Cut 10 to 12 small incisions into the lamb with a sharp paring knife. Add piece of garlic and a small sprig of thyme to each incision.

Season the lamb with salt and pepper. Drizzle with olive oil.

Transfer lamb to a roasting pan.

Roast until internal temperature reaches 145 to 150 degrees F. for medium, about 1 ½ to 2 hours, depending on size and thickness. Cover loosely in foil and let rest for 15 minutes before slicing.

Carve and serve with Fresh Mint Sauce.

Fresh Mint Sauce
Add mint, salt, sugar, lemon juice, olive oil, and salt and pepper to food processor. Pulse until blended.

Yield: 8 to 10 servings.



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