Monday, June 20, 2016

Roasted Leg of Lamb

I made this Roasted Leg of Lamb for Father's Day. It's my husband's favorite. The lamb in my picture was a big beast, so I doubled the ingredients. The herbs don't even need to be measured if you know how to just sprinkle it according to the size of your roast. I love the herbs, so I put extra. I marinaded my roast since Friday night, so it could have extra time to get soaked in. It was super savory. We like to have it with seasoned potatoes, sweet peas, and sauteed mushrooms. Red wine is usually our go to with this recipe, but this time we felt like having Pink Moscato. Wine is a must with this meal! 


4 pounds leg of lamb (washed/drained)

7 garlic cloves, minced

1 small-med onion chopped (1 extra large onion for 8 lbs and up)

1/2 teaspoon dried thyme (I used fresh thyme, I love it)

1/2 cup white wine

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 teaspoon black pepper + chilli+ cayenne

3 teaspoon olive oil


  1. Mix all the ingredients together aside from the lamb. 
  2. Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast or as I like to stab the roast and pour the marinade all over it. 
  3. Marinade overnight or longer if your roast is larger. 
  4. Bake, covered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;). Let stand 10-15 minutes before slicing. My roast was huge, about 9 lbs and I left that baby in the oven for 5 hours. We were getting hungry so we cut off a piece in slices and turned up the oven to 400 degrees for the last hour.