Total:
6 hr 55 min
Prep:
25 min
Inactive:
3 hr 30 min
Cook:
3 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
6 hr 55 min
Prep:
25 min
Inactive:
3 hr 30 min
Cook:
3 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
6 hr 55 min
Prep:
25 min
Inactive:
3 hr 30 min
Cook:
3 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 leg of lamb, 7 to 8 pounds, bone-in, trimmed of fat
  • 8 large cloves garlic, sliced
  • 6 sprigs rosemary, broken into 2-inch pieces
  • 1/3 cup extra-virgin olive oil
  • 2 lemons, juiced
  • Salt and coarsely ground black pepper
  • 1/2 cup combined chopped thyme and parsley leaves

Directions

Watch how to make this recipe.

Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top of the parchment and cut small slits all over the leg meat. Nestle the garlic and rosemary into the slits, letting the rosemary stick out a bit, studding the meat. Whisk the extra-virgin olive oil and lemon juice in a small bowl and rub it all over the lamb. Season, liberally, with salt and pepper, to taste, then rub the lamb with the thyme and parsley. Cover the leg with another sheet of parchment paper, and bring the bottom pieces up to meet with the top piece, forming a packet. Secure with kitchen string and marinate in refrigerator for 3 to 4 hours.

Preheat the oven to 300 degrees F. Put the lamb into a roasting pan and rest the leg bone on 1 corner of the pan to settle juices under the leg as it roasts. Roast the lamb for 3 hours, then remove it from the oven and let it rest for a 1/2 hour. Unwrap and carve 2/3 of the meat. Arrange the lamb on a serving platter and spoon the pan juices over the slices. When you remove the lamb switch oven to 375 degrees F to bake off other make-ahead meals, such as the Stuffed Peppers with Lamb and Eggplant.

Serve roast lamb with Mint Sauce, Roasted Tomatoes and Asparagus alongside, if desired.

After your main meal is carved, cut the remainder of the meat into 1/2-inch slices. Cover and refrigerate.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Crown Roast of Lamb

Recipe courtesy of Alton Brown

Smoked and Roasted Leg of Lamb

Recipe courtesy of Boat Street Kitchen|Renee Erickson

Slow Roast Lamb with Mint Mustard Gravy

Recipe courtesy of Siba Mtongana

Lamb Bolognese

Recipe courtesy of Michael Symon

Wood-Fired Leg of Lamb

Recipe courtesy of Debi Mazar and Gabriele Corcos

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Slow-Roasted Boar Leg

Recipe courtesy of Chris Bournakas

Juicy, Tender Lamb Chops

Recipe courtesy of Cooking Channel

Sunday Roast Lamb Pie

Recipe courtesy of Pacific Pie Co.

On TV

Simply Laura

7:30am | 6:30c

Simply Laura

8:30am | 7:30c

Simply Laura

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here