This Roasted Leg of Lamb Is a Spring Feast

A savory rosemary leg of lamb recipe that's ideal for your Easter dinner.

Looking to impress your guests this spring? Give this foolproof leg of lamb recipe a try. Roasted in fresh garlic, fragrant rosemary and olive oil, this savory meal is sure to satisfy your guests.

What You'll Need:

(Serves 6)

  • 5 to 7 pound leg of lamb (bone in)
  • 3 tablespoons olive oil
  • 5 cloves of garlic, microplaned or minced
  • salt and freshly cracked black pepper
  • 4 fresh rosemary stems, leaves only, minced


Step 1: Preheat oven to 400 degrees. Position your cut of lamb on the rack of your roasting pan and generously season with salt and freshly ground black pepper. In a small bowl, combine the olive oil, minced garlic and rosemary and spread the garlic-herb mixture evenly over the entire lamb. Then, transfer the roasting pan into the pre-heated oven.


Step 2: Cook the leg of lamb undisturbed for 90 minutes. Once the cooking time is up, remove the lamb from the oven and tent the meat with foil, allowing it to rest for 15 minutes.


Step 3: Carve against the grain and serve.

Tip: If you prefer your meat pink on the inside, cook for only 1 hour and 15 minutes.

All photography by Karen Biton-Cohen

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