Roast Leg Of Lamb
A simple combination of extra-virgin olive oil, coarse salt, and ground black pepper combines to make an exceptionally flavorful leg of lamb. This recipe only requires an hour of your time, making for an ideal weeknight meal. Get the recipe for Roast Leg Of Lamb. James Baigrie

For a smaller leg of lamb, reduce cooking time, checking internal temperature with a meat thermometer.

Roast Leg of Lamb Roast Leg of Lamb
This garlic infused lamb pairs wonderfully with a mint sauce and makes for a great spring meal.
Yield: serves 8-10


  • 2-3 garlic cloves
  • 7-8 lb. leg of lamb
  • handful of extra-virgin olive oil
  • coarse salt
  • freshly ground black pepper


  1. Preheat oven to 450°. Peel and slice 2–3 garlic cloves.
  2. Make small incisions all over a 7 – to 8 – lb. leg of lamb with the tip of a paring knife, inserting a piece of sliced garlic in each slit as you go.
  3. Rub lamb with a handful of extra-virgin olive oil, some coarse salt, and freshly ground black pepper.
  4. Put lamb in a heavy roasting pan, meatier side up, and roast in oven for 30 minutes. Reduce heat to 325° and continue roasting until internal temperature reads 130° for medium rare, about 30 – 40 minutes more.