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Roasted Leg of Lamb Recipe

Yields6 Servings


 1 leg of lamb
 2 tbsp olive oil
 3 garlic cloves, sliced
 68 sprigs of rosemary
 salt and freshly ground black pepper to taste
 Mixed vegetables, peeled and chopped

Preheat the oven to 400 ° F (200 ° C).


Use a sharp knife to make a few small incisions in the outside of the leg of lamb.


Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination of lamb.


Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.


Place the lamb in a large aluminum foil pan and surround with a selection of peeled and chopped vegetables. Drizzle the vegetables with the remaining oil.


Roast the lamb in the oven for an about 1 hour, maybe a bit longer. Approximately every 20 minutes coat the lamb with the juices which develop at the bottom of the aluminum foil pan.


Remove from the oven, cover and allow to cool down before carving. Keep the vegetables warm until ready to serve.


You can make a gravy using the pan juices, which is a great accompaniment for the leg of lamb to pack it with flavor.

Suggested Handi-Foil Products:
20399 – Cook-n-Carry Roaster/Baker Pans w/Lids
2106 – Ultimates® Roaster/Baker Pans
2200 – Ultimates® Oval Baker

Nutrition Facts

Servings 6