Garlic-Roasted Leg of Lamb

Prep Time:
10 mins
Total Time:
2 hrs 10 mins

A boned roast 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 for a delicious dinner.


  • ½ 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.

    Roast Leg of Lamb with Garlic


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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