Roast Leg of Lamb

Chef April Bloomfield believes that a great leg of lamb doesn’t need much fuss. Here she rubs it with a simple garlic-and-rosemary paste before roasting until it’s juicy and delicious. Slideshow: More Lamb Recipes 

Roast Leg of Lamb
Photo: Con Poulos
Active Time:
20 mins
Total Time:
2 hrs 30 mins
6 to 8


  • One 4 1/2-pound leg of lamb, tied

  • 3 garlic cloves

  • 1/2 cup rosemary needles, chopped

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt

  • Pepper


  1. Let the lamb stand at room temperature for 1 hour. Preheat the oven to 400°. Using the back of a knife, smash the garlic to a paste. Scrape into a small bowl and whisk in the rosemary and olive oil. Season the lamb generously with salt and pepper and rub the paste all over the lamb. Transfer to a shallow roasting pan.

  2. Roast the lamb for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Transfer the lamb to a carving board and let rest for 15 minutes. Carve the lamb and serve.

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