Follow Us On  FacebookTwitterInstagram

Oven Roasted Leg of Lamb


First, get your lamb from this place, Lava Lake Lamb or go down to your local butcher, Whole Foods, or specialty shop and purchase a grass fed bone-in leg of lamb. Now that you have a nice leg of lamb, marinate it right? Nope, I find that marinating actually makes the lamb tougher and it is naturally tender. Since you don’t need to marinate, do take the lamb out about hour before you are ready to cook. Dana likes this medium rare and even though she rather has it without the bone for simpler carving, she appreciates the richness of the meat. This traditional Easter dish will become a regular visitor in the Smith household.

From our kitchen to yours, Bennett


1 Bone-in leg of lamb (5+ pounds)
1 tablespoon olive oil
6 cloves of garlic
Sea salt
Freshly cracked pepper
3 stems of rosemary

Take the lamb out of the refrigerator an hour before cooking
Rub the lamb with olive oil. Set the lamb in a rack inside a roasting pan
Drizzle with olive oil and rub into the fat and meat
Sprinkle liberally with salt and pepper
Broil on each side for 5 minutes
Take the lamb out of the oven
Turn off the broiler and set the oven temperature to 325 degrees
Reposition the oven rack to the middle of the oven. Mince the garlic and rosemary leaves
Flip the lamb leg over again and rub the top with the chopped garlic and rosemary
Tent the pan loosely with foil to keep the garlic and rosemary from burning
Put the lamb back in the oven and cook at 325 degrees for one hour
Cook the lamb until it is medium rare (~135 degrees)
Let the lamb rest for 15 minutes
Carve the lamb by slicing all the way through parallel to the bone

Serves 5-6 people


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $20: Quinta da Manoella Vinhas Velhas (Douro, Portugal)
Moderate $35: Wine & Soul Pintas Character (Douro, Portugal)
Splurge $85:  Wine & Soul “Pintas” (Douro, Portugal)



Leave a Reply

You must be logged in to post a comment.