New This Month

Country Style Leg of Lamb

A leg of lamb studded with aromatic herbs and garlic makes a wonderful dish for a group.

  • Servings: 8

Source: Martha Stewart Living, September/October 1991


  • 1 6-to 8-pound leg of lamb, bone in
  • 6 garlic cloves, peeled and sliced
  • Fresh rosemary
  • Fresh thyme
  • Salt and freshly ground pepper
  • 2 bunches parsley
  • 1 1/2 cups balsamic vinegar


  1. Heat oven to 400 degrees. Trim fat on lamb to 1/4-inch thickness. Cut small, random incisions in the fat and insert garlic and herbs. Sprinkle with salt and pepper. Put lamb fat side up in a roasting pan, place in oven, and cook for 30 minutes.

  2. Using a mortar and pestle, crush the parsley, then combine with vinegar. Pour over lamb and continue to cook, 1/2 hour more for very rare, or longer to taste.

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