Leg of Lamb Recipe

Name: Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 clove garlic, pressed; 1 tbsp. rosemary; 1 tbsp. salt; 1 tbsp. pepper; 1 tbsp. garlic powder; 1 tbsp. onion powder; 1/2 tbsp. cumin; 1 tsp. allspice; 1 (20 lb.) leg of lamb

Servings: persons

1
Start with the leg one day in advance.
2
Mix all the ingredients together except the lamb leg.
3
Clean the leg.
4
Stab the leg randomly with a sharp knife, the holes should go down about 1/2 through the leg from the sides.
5
Massage the ingredients into the leg, paying careful attention to make sure the spices get into the holes.
6
(These holes will deliver the spices throughout the leg so that the concentration of flavor will not only be on the surface of the leg.)
7
Wrap the leg in aluminum foil.
8
Wrap the leg at least 4 times to ensure the leg will be insulated properly.
9
Place in a roasting pan or a deep sided sheet pan.
10
Refrigerate overnight to marinate.
11
Preheat oven to 350F for approximately 5-7 hours, depending on your preference for the meat.
12
Remove the leg from oven and let sit for 20-30 minutes before carving.
13
Skim the fat from the pan juices and reduce in skillet for gravy.
14
Serve and enjoy.
15
This is a versatile dish so what you serve with it is your preference.
16
Rice, potatoes, pilafs -- it is your choice.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup olive oil, 1 clove garlic, pressed, 1 tbsp. rosemary, 1 tbsp. salt, and more.

Yes, Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leg of Lamb

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