Perfectly Roasted Leg of Lamb


As a child I looked forward to mom’s perfectly roasted leg of lamb with much anticipation. It has always been the cornerstone of our Easter dinner, served with roasted garlic cloves that just melt in your mouth, roasted baby spring potatoes and steamed fresh Lima beans.   As so many of the foods I treasured growing up, this has become a family traditions my girls look forward to with as much eagerness as I always did.  I’ve replaced the lima beans with fresh green beans, steamed and tossed in raw butter and fresh garlic. Yum!

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Perfectly Roasted Leg of Lamb
Prep time
Cook time
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A mouth watering leg of lamb rubbed with fresh garlic and rosemary served with whole garlic cloves.
Recipe type: Entree
Cuisine: French
Serves: 6-8
  • 1 6 to 8 pounds leg of lamb with bone
  • 3 heads of garlic
  • 1 handful fresh rosemary sprigs
  1. Preheat oven to 375
  2. Wash and pat dry leg of lamb
  3. Separate garlic cloves but do NOT remove skin. Set aside for later use.
  4. Slice 1 or 2 garlic cloves in half and rub on entire surface of lamb
  5. Remove rosemary leaves from sprig -- to do so easily, hold sprig upright and slide two fingers down the sprig against the direction of growth. Coarsely chop rosemary then, with your hands, pat the rosemary onto the lamb, covering as much as possible.
  6. Place lamb in a roasting pan and put in heated oven.
  7. Cook for 1½ hour or 15 minutes per pound for a nice pink lamb (medium rare). If using a meat thermometer, temperature should register at 145 degrees F to 150 degrees F. Be careful not to touch bone with thermometer. Baste lamb occasionally if needed.
  8. About 45 minutes before lamb is done, add whole unpeeled garlic cloves to the roasting pan.
  9. Remove lamb from oven and allow to cool for about 15 minutes to seal in juices before serving.
  10. To de-glaze the juices, remove lamb and garlic cloves from roasting pan and place pan over burner. Add about 1 to 2 cups of boiling water stirring constantly to blend. For a heartier sauce add 1 cup of red wine. Drizzle over lamb when served.

How do you eat the garlic cloves?  Simply press down on the cooked clove with the back of your fork. A beautiful and sweet garlic paste will come out. Spread on your lamb or a piece of bread, close your eyes and savor every delicious morsel!

Bon Apétit and Have a delicious Easter!







About Valerie 

Valerie Remy-Milora is the mother of 3 amazing girls, an author, public speaker, coach and founder of Scrumptious Moms. She is passionate about empowering moms to embrace self care and live a vibrant, joyful life with their loved ones. A health and fitness nut, she is an advocate for chemical-free living, real food and GMO labeling. She believes in the sanctity of life from conception to natural death.


  1. That looks delicious!!!!

  2. Looks and sounds delicious, Valerie! I don’t do lamb very often but I will have to try it out. Happy Easter.

    • We don’t do lamb very often either Lily, and I’m not sure why because it is such a delicious and healthy meat… But when we do, we all savor every delicious bite! Have a splendid and peaceful Easter!

  3. I am fond of cooking and eating.
    This is very very easy recipe , I will try it for sure. Seems very delicious.
    My mouth is watering , believe me 🙂
    thanks for sharing such an easy recipe

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