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Garlic-Roasted Leg of Lamb


A boned leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, March/April 2003


  • 1/2 cup olive oil
  • 10 garlic cloves
  • Salt and pepper
  • 1 boned, rolled, and tied leg of lamb (about 7 pounds)
  • Lamb Pan Sauce


  1. Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.

  2. Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.

  3. Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.


On a cutting board, chop together 5 garlic cloves, 1/3 cup fresh parsley, and 2 tablespoons of mixed dried herbs, such as rosemary and thyme. Add a pinch of salt. Rub over the lamb before roasting.

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