Recipes Ingredients Meat & Poultry Lamb Recipes Garlic-Roasted Leg of Lamb 3.9 (17) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 21, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings: 12 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. Ingredients ½ cup olive oil 10 garlic cloves Salt and pepper 1 boned, rolled, and tied leg of lamb (about 7 pounds) Lamb Pan Sauce Directions 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. 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. Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving. Variations 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. Rate it Print