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Herb Roasted Leg of Lamb


I love lamb, but I usually only go to it when I am cooking something from the Middle East or India. I was at Costco the other day and saw a two-pack of beautiful lamb leg roasts for only 20 dollars. I grabbed it real quick, my mind spinning with ideas on what to make. I knew I wanted to roast one whole because thats another thing - when I make lamb at home I usually cook it to death and the meat is falling apart. I get plenty of medium rare lamb out at restaurants so why couldn't I make it at home? The result was very tasty, now what should I do with the second one?

Rosemary and parsley from my mom's garden.

In the processor with garlic, olive oil, and salt.

The lamb leg. Since the bone has already been taken out, you can open this thing up like a book.

Slather that herb mix on the inside of the leg.

Then just roll it back up like you found it!

Some butchers twine will help you. I then salt and peppered the exterior.

Yum, over an hour later.

I have to be honest, I actually did NOT cook this thing perfectly. Something weird happened in the oven and the bottom half stayed completely raw! If I could do it over again, I would flip it at some point. During this picture, the raw part is back in the oven.

The parts that cooked, cooked perfectly though. Medium-rare.

I loved this meal.

The potatoes were just mashed potatoes with some garlic, butter, milk and a generous scoop of horseradish. The carrots were blanched, then cooked with butter and brown sugar.

The Lamb was de-boned and butterflied (ask your butcher). Take it home, open it up and smear the herbs on the inside. Wrap it back up and tie it. Cook on 400 for the first 20 minutes, 350 for the next 20 or so, then flip it and cook until the internal temperature is 132. It will raise to 140 as it rests for 15 minutes out of the oven. These times are for a 2 to 3 pound leg.


Hey, random question for you. I have made almost every recipe you have posted, to the delight of my 8 children. and sometimes with their help :)
Never attempted Lamb though. I have never actually eaten it myself, (outside of The Outbacks' lamb chops) but it looks scrumptious! Would I, or they, notice anything funky about the taste?
Thanks!!!! we consider you a culinary genius!.... who helps me feed my family variety, while helping me maintain my creativity :)

this looks great! Me and lamb don't seem to get along, have tried it 3 different times 3 different ways and still just can't get it quite to my liking...

Hey Dan,

I'm a friend of Allie and Matt, and this is the first thing I've made from your blog, but certainly not the first I've oogled. I made this last night and it actually cooked pretty dang perfectly - melt in your mouth medium rare. I took your advice, flipped it and had no trouble getting it to cook all the way through. I've never made anything Lamb before, so my stomach thanks you. I served it with Goat Cheese Mashed Potatoes and a sauteed Asparagus/Portobello Mushroom mix. Leftovers alllllll week - boo yah!

Way to invite me over Blair!

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