How many servings does this recipe make?

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

What ingredients do I need for Victorias Lamb with Rosemary and Olive Oil?

You need 7 ingredients. The key ingredients include: 1/2 cups Garlic Cloves, 1/2 cups Whole Peppercorns (less For Less Spicy), 1 cup Chopped Fresh Rosemary, 1/4 cups Kosher Salt, and more.

Is Victorias Lamb with Rosemary and Olive Oil suitable as meat & poultry?

Yes, Victorias Lamb with Rosemary and Olive Oil falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Victorias Lamb with Rosemary and Olive Oil?

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

Victorias Lamb with Rosemary and Olive Oil Recipe

Name: Victorias Lamb with Rosemary and Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Garlic Cloves; 1/2 cups Whole Peppercorns (less For Less Spicy); 1 cup Chopped Fresh Rosemary; 1/4 cups Kosher Salt; 1 cup Olive Oil, Or As Needed; 1 whole 5-6 Pound Spring Leg Of Lamb, Deboned And Butterflied; 2 cans (15 Oz. Size) Olives, In Juice

Try this homemade Victorias Lamb with Rosemary and Olive Oil recipe the whole family will love. Made with Garlic, Rosemary, Kosher Salt and Olive Oil. E…

This Victorias Lamb with Rosemary and Olive Oil relies on simple, everyday ingredients such as garlic cloves, chopped fresh rosemary, kosher salt and olive oil, or as needed. It comes together quickly and makes 4 servings, at about 842 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1/2 cups Garlic Cloves
1/2 cups Whole Peppercorns (less For Less Spicy)
1 cup Chopped Fresh Rosemary
1/4 cups Kosher Salt
1 cup Olive Oil, Or As Needed
1 whole 5-6 Pound Spring Leg Of Lamb, Deboned And Butterflied
2 cans (15 Oz. Size) Olives, In Juice

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
842 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Victorias Lamb with Rosemary and Olive Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions