Roast Leg of Lamb Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

or click here to go to
Bella Rosa Vacation Rental

BikePro Parts & Accessories

iPhone, iPod, iPad
Repair Service

Being Green: staying local, reducing waste and recycling - local, locavore, recycle.

Become a Locavore-
Eat Local Foods

Links

Site Map

Meat
Lamb
Simmered (leftover) Leg of Lamb	E
Lamb Spare Ribs or Breast	E
Lamb Shanks with Wild Mushrooms	E
Oven Braised Lamb Shanks	E
Grilled Lamb	E,Q
Lamb Chili
Lamb Shanks - Slow Cooker
Lamb Stew
Middle Eastern Style Lamb
Roast Leg of Lamb	E
Lamb Stuffed Grape Leaves	E
Greek Lamb Skillet	E
Lamb Pot Pie	E
Turkish Pizza	E
Stuffed Lamb Roll	E
Lamb Koftas
Quickest Lamb Burgers
Pork
Beef
Ground Meat & Sausages

Roast Leg of Lamb

Contributed by: Melinda

In my opinion, lamb cooked rare just tastes like beef, so what's the point? I prefer my lamb cooked medium to well because the lamb flavor is intensified. This recipe comes out medium to well depending on your oven and the size of the leg.

4 - 6 lb leg of lamb
Garlic Powder
Allspice
Salt & Pepper
Rosemary sprigs

Preheat oven to 300
Remove lamb from refrigerator and bring to room temperature
Rub lamb all over with garlic powder, salt & pepper
Place rosemary sprigs in the bottom of a roasting pan, cover with rack and place lamb on top
Roast at 300 for about 3 hours to an internal temp of about 160-170 (30 minutes per pound)

Questions about this recipe?