Roast Leg of Lamb

Prep Time
Cook Time
1h 50m
Ready In

"I love a roast dinner with all the trimmings and roast lamb is a particular favorite of mine. Serve this gorgeous lamb with veggies, Yorkshire pudding, roast potatoes, mint sauce and pan juice gravy....Heaven on a plate!"

Original is 5 servings


  • Serving Size: 1 (355.1 g)
  • Calories 1055.4
  • Total Fat - 89.8 g
  • Saturated Fat - 36.1 g
  • Cholesterol - 248.3 mg
  • Sodium - 782.9 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0 g
  • Protein - 56.6 g
  • Calcium - 65.3 mg
  • Iron - 5.5 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Place a roasting rack in a roaster pan and set aside, pre-heat your oven to 350 degrees. Snip or poke small holes in the lamb and insert the garlic slivers all over the roast.

Step 2

Coat the lamb all over with the 3 tablespoons of olive oil, seasoning well with the salt and pepper. Put the rosemary springs on top of roast inserting a few small picked leaves here and there into the holes with the garlic.

Step 3

Place the lamb roast on the rack and bake in the preheated 350 degree oven for 1 hour to 1 hour and 20 minutes.

Step 4

Remove the lamb roast and tent with tin foil letting it rest for 10 to 15 minutes before carving.


No special items needed.

2 Reviews


It is rare to find fresh Lamb, especially Australian but I lucked out! I followed this recipe to the letter. My leg was boneless and a bit over 3 pounds so roasted it for 1 hour 45 minutes. Just pink the way I love it.


review by:
(13 Jun 2016)


Talk about melt in your mouth delicious! I'd never made lamb before, so I tried to find the simplest recipe. Not only is this easy, it's so darn good I have to admit I ate three slices at Christmas dinner even with everything else! Mine was just shy of six pounds, so I used 5 cloves of garlic and let it roast a little over two hours, and it was divine.


review by:
(25 Dec 2011)

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