Rating: 3.94 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
  • 17 Ratings

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.

Everyday Food, March/April 2003

Gallery

Read the full recipe after the video.

Recipe Summary

total:
2 hrs 10 mins
prep:
10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

17 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0