Type what you have

Ingredients

• ✓ lamb leg
• garlic
• salt
• black pepper
• rosemary

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper.
3. 3 Place lamb on a roasting pan; arrange several sprigs of fresh rosemary under and on top of the lamb.
4. 4 Roast in the preheated oven for 1 3/4 to 2 hours, or until an instant-read thermometer inserted into the center of the lamb reads at least 135 degrees F (57 degrees C) for medium-rare to medium doneness.
5. 5 Cover lamb with aluminum foil and let rest for at least 10 minutes before carving.
6. 6 Serve with your favorite sides, enjoy!

By MBENHAM

Ingredients

• ✓ lamb leg
• vegetable broth
• raspberry
• raspberry jam
• red wine vinegar
• rosemary

Instructions

1. 1 In the container of a blender or large food processor, combine the vegetable broth, raspberries, raspberry jam, and red wine vinegar. Puree until smooth. Pour into a large bowl, and set aside.
2. 2 Heat a nonstick skillet over medium-high heat. Sear the leg of lamb quickly on all sides, and remove from the pan. Pierce the meat every inch or so with the tines of a fork. Place into a bowl with the raspberry sauce. Cover, and refrigerate for at least 12 hours to marinate. Turn occasionally.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove the lamb from the marinade and pat dry. Place on a roasting rack in a roasting pan.
4. 4 Roast the lamb for 1 hour in the preheated oven, or until a meat thermometer inserted into the meat reads 140 degrees F (62 degrees C). Allow to stand for 10 to 15 minutes before carving. The temperature should go up by another 5 to 10 degrees while it rests for medium rare. If you like it more done, wait until it reaches 145 degrees F before removing from the oven.
5. 5 While the lamb is roasting, transfer the marinade to a saucepan. Bring to a boil, and add the rosemary. Boil over medium-high heat until the sauce has reduced and thickened slightly, about 10 minutes. Carve the lamb, and spoon sauce over it to serve.

By Emma Officer

Ingredients

• ✓ lamb leg
• garlic
• dill weed
• salt
• rosemary
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Puncture leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix dill, salt, rosemary, and black pepper together in a bowl: rub over lamb.
3. 3 Place lamb, fatty side up, on a rack in a shallow roasting pan.
4. 4 Roast in the preheated oven for 2 to 2 ½ hours. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Tent with aluminum foil, and let stand 15 to 20 minutes before carving.

By DICIA

Ingredients

• ✓ lamb leg
• black pepper
• salt
• garlic
• rosemary
• tomato sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rub leg of lamb all over with salt and pepper. Use a small knife to make punctures in lamb about 1 inch apart. Press slivers of garlic into each hole about 1/2 inch below the surface. Place lamb in a roasting pan. You can either remove rosemary from the stalk and sprinkle and rub into lamb on all sides, or you can simply use the string from the lamb to secure it. Pour tomato sauce over lamb.
3. 3 Bake for 45 minutes in the preheated oven. Lower the temperature to 325 degrees F (160 degrees C); continue roasting for about 15 minutes, or until an instant-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C). If you prefer the meat well-done, continue cooking until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C).

By BOER_S

Ingredients

• ✓ lamb leg
• carrot
• garlic
• red wine
• lamb stock
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place carrots and garlic in a roasting pan large enough for the leg of lamb. Place lamb on top. Pour in wine and lamb stock. Place roasting pan on the stove and heat over medium-low heat until liquid is boiling. Cover the roasting pan tightly with aluminum foil, using oven mitts to protect your hands, and place in the oven.
3. 3 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium, about 7 hours. Remove from the oven.
4. 4 Increase oven temperature to 400 degrees F (200 degrees C). Transfer lamb into a second roasting pan.
5. 5 Roast lamb uncovered until skin is crispy, 15 to 20 minutes. Let rest before slicing.
6. 6 While lamb is resting, pour cooking juices from the first roasting pan into a saucepan. Bring to a boil and simmer until reduced into a gravy, about 5 minutes. Season with salt and pepper.

By cornishbird

Ingredients

• ✓ lamb leg
• potato
• baby carrot
• garlic
• salt
• pepper
• brown mustard
• beer

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of water to a boil. Add potatoes and carrots; cook in boiling water for about 3 minutes. Drain and set aside.
3. 3 Rinse leg of lamb, pat dry, and place in a roasting pan. Season generously with salt and pepper; rub into meat. Use a small knife to make incisions big enough for a garlic clove to fit all over lamb. Stuff garlic cloves into the holes. Spoon mustard over lamb; rub into meat.
4. 4 Roast, uncovered, in the preheated oven for about 30 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Add potatoes and carrots to the roasting pan. Baste lamb with beer, reserving the rest for basting at 20-minute intervals.
5. 5 Continue to roast lamb until the internal temperature reaches at least 140 degrees F (60 degrees C) for medium rare, about 1 hour 30 minutes more.
6. 6 Remove from the oven and allow to rest for at least 5 minutes before carving. Spoon pan drippings over meat and vegetables to serve.

By Priyanka

Ingredients

• ✓ lamb leg
• limeade concentrate
• white wine
• garlic
• butter
• salt
• pepper
• thyme

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
3. 3 Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

By Larry Stephenson

Ingredients

• ✓ lamb leg
• orange
• brown mustard
• olive oil
• oregano
• salt
• pepper
• yukon gold potato
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In large bowl, whisk together the orange juice, mustard, olive oil, oregano, salt, and pepper. Stir the potatoes into the bowl to coat with orange juice mixture. Remove potatoes with a slotted spoon, and place them into a large roasting pan.
3. 3 Cut slits into the lamb meat, and stuff the garlic cloves into the slits. Rub remaining orange juice mixture from bowl all over the lamb, and place the lamb on top of the potatoes in the roasting pan. If there's any remaining orange juice mixture, pour it over the lamb.
4. 4 Roast in the preheated oven until the potatoes are tender and the lamb is cooked to medium, about 1 hour. A meat thermometer inserted into the thickest part of the meat should read 140 degrees F (60 degrees C). Check every 30 minutes while roasting, and add 1/4 to 1/2 cup of hot water if you find the potatoes are drying out. If the lamb finishes cooking before the potatoes, remove the lamb to a cutting board or serving platter and cover with foil while the potatoes continue to bake in the oven.

By Diana Moutsopoulos

Ingredients

• ✓ lamb leg
• olive oil
• lemon juice
• red wine vinegar
• oregano
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl.
3. 3 Add cubed lamb and stir until lamb is coated with marinade. Cover and refrigerate 3 hours, or overnight.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread marinated lamb onto skewers, reserving any remaining marinade.
5. 5 Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.
6. 6 Serve and enjoy!

By Kim's Cooking Now

Ingredients

• ✓ lamb leg
• garlic
• rosemary
• salt
• black pepper
• butter
• red potato
• garlic
• olive oil

Instructions

1. 1 Combine 6 cloves peeled garlic, rosemary, salt, and black pepper in the bowl of a food processor; pour in melted butter with processor running until finely minced and combined. Coat top and sides of lamb with rosemary paste; set aside at room temperature for 1 hour.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Toss potatoes, 6 cloves unpeeled garlic, and olive oil together in a bowl. Place lamb in center of a roasting pan; arrange potatoes and garlic around lamb.
4. 4 Roast in the preheated oven for 75 to 90 minutes. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Rest before slicing, 20 minutes.

By Lisa Wain

Ingredients

• ✓ lamb leg
• lemon juice
• brown sugar
• dijon mustard
• soy sauce
• olive oil
• garlic
• ginger root
• salt
• black pepper

Instructions

1. 1 Mix the lemon juice, brown sugar, Dijon mustard, soy sauce, oil, garlic, ginger, salt, and pepper together in a medium bowl. Place lamb in a shallow container. Pour lemon juice mixture over lamb. Cover, and marinate in the refrigerator 8 hours or overnight.
2. 2 Preheat an outdoor grill for medium heat. Transfer marinade to a small saucepan and bring to a boil. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.
3. 3 Lightly oil the grill grate. Over indirect heat, grill lamb, turning occasionally, until cooked to a minimum internal temperature of 145 degrees F (63 degrees C), 40 to 50 minutes. Cool slightly, slice, and serve with marinade.

By JMHUEBB

Ingredients

• ✓ lamb leg
• basmati rice
• garlic
• vegetable oil
• onion
• carrot
• barberry
• cumin seed
• coriander seed
• black peppercorn
• salt

Instructions

1. 1 Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
2. 2 Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
3. 3 Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.

By SarahandtheCity

Ingredients

• ✓ lamb leg
• garlic
• olive oil
• lemon juice
• rosemary
• bacon
• onion
• red wine
• beef stock
• tomato paste
• salt
• black pepper

Instructions

1. 1 Trim excess fat and thin membrane from leg of lamb; place into a roasting pan. Cut slits in meat and insert garlic slivers into slits. Mix together olive oil, lemon juice, and rosemary in a small bowl until well combined; brush mixture over lamb. Lay bacon slices over meat. Let roast stand at room temperature for 30 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Roast lamb in the preheated oven until an instant-read meat thermometer inserted into the thickest part of leg, not touching bone, reads 145 degrees F (65 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium, 1 hour 30 minutes to 1 hour 45 minutes. Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make sauce.
4. 4 Skim and discard excess grease from pan drippings left in the roasting pan; place roasting pan over medium heat. Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine, scraping up and dissolving brown bits of food stuck on the bottom of the pan. Pour in stock, bring sauce to a boil, and reduce heat to low. Stir tomato paste into sauce, bring to a simmer, and cook until sauce has reduced to about 1 cup. Season with salt and black pepper. For a smoother sauce, strain before serving.

By France Cevallos

Ingredients

• ✓ lamb leg
• olive oil
• garlic
• salt
• pepper
• cumin
• oregano
• lemon
• parsley
• cilantro
• mint

Instructions

1. 1 Mix oil, garlic, salt, pepper, cumin, and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
2. 2 Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
3. 3 Place lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Stick a meat thermometer into the thickest portion of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees F (60 degrees C). Check lamb several times after 30 minutes.
6. 6 As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ lamb leg
• yogurt
• ginger-garlic paste
• lemon juice
• red chile pepper
• chaat masala
• garam masala
• salt
• red pepper flake
• turmeric
• black pepper
• cumin
• coriander
• vegetable oil

Instructions

1. 1 Cut deep slashes about 2 inches apart across the lamb.
2. 2 Mix yogurt, ginger-garlic paste, lemon juice, ground red chile, chaat masala, garam masala, salt, red pepper flakes, turmeric, black pepper, cumin, and coriander together in a bowl. Whisk until well combined. Apply marinade generously all over the lamb in a dish; turn over and apply more marinade. Cover and refrigerate for 3 hours to overnight.
3. 3 Heat oil in a large cast-iron pot over medium heat. Place the lamb leg gently into the bottom of the pot. Cover and place a heavy weight on top of the lid. Reduce heat to low and cook for 1 hour. Turn leg over and cook for another hour.
4. 4 Continue cooking lamb until liquid is mostly evaporated and meat is tender and golden, about 15 minutes more. Oils should start collecting at the edges of the lamb. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Transfer meat to a serving dish.

By Asim Saeed

Ingredients

• ✓ lamb leg
• lemon
• garlic
• rosemary
• thyme
• parsley
• olive oil
• salt
• black pepper
• onion powder
• vegetable broth

Instructions

1. 1 Grate lemon zest into a mortar; reserve zested lemon. Add garlic, rosemary, thyme, parsley, olive oil, sea salt, black pepper, and onion powder to the mortar; grind into a paste using a pestle.
2. 2 Pat lamb dry; rub herb mixture all over lamb. Place into a 3-quart slow cooker; squeeze juice of reserved lemon over lamb. Add broth and cover slow cooker.
3. 3 Cook on Low for 6 to 8 hours.

By Kristin88

Ingredients

• ✓ lamb leg
• olive oil
• lemon juice
• white wine
• garlic
• salt
• black pepper
• oregano
• rosemary
• bay leaf
• onion
• green bell pepper
• mushroom
• tomato

Instructions

1. 1 Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
2. 2 Position oven rack to its top setting and set oven to broil.
3. 3 Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
4. 4 Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
5. 5 Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
6. 6 Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

By chefmarkmarcarian

Ingredients

• ✓ lamb leg
• olive oil
• balsamic vinegar
• honey
• garlic
• rosemary
• black pepper
• red pepper flakes
• bay leaf
• salt
• carrot
• baby turnip
• potato
• beet
• yam
• olive oil
• salt

Instructions

1. 1 Allow leg of lamb to rest at room temperature for 1 hour before cooking.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
3. 3 Whisk together 1/2 cup olive oil, vinegar, honey, garlic, rosemary, black pepper, red pepper flakes, and bay leaf in a small bowl until well combined. Rub all over lamb, then season with 2 tablespoons coarse salt. Set aside.
4. 4 Place carrots, turnips, potatoes, beet, and yam in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt until evenly coated. Place lamb on top of vegetables.
5. 5 Roast in the preheated oven for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and continue roasting to desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center of lamb should read 130 degrees F (54 degrees C).
6. 6 Transfer lamb to a cutting board and loosely tent with aluminum foil for 30 minutes before carving. Place vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

By DarlisJ

Ingredients

• ✓ lamb leg
• vegetable oil
• carrot
• potato
• cooking spray
• salt
• white pepper
• ginger
• cinnamon
• nutmeg
• rosemary
• thyme
• marjoram
• oregano
• mint
• garlic
• lime juice
• lemon juice
• olive oil

Instructions

1. 1 Whisk olive oil, lemon juice, lime juice, garlic, mint, oregano, marjoram, thyme, rosemary, nutmeg, cinnamon, ginger, white pepper, and salt together in a bowl. Cover bowl with plastic wrap; refrigerate marinade at least 1 hour.
2. 2 Pierce lamb in multiple places evenly over the lamb; place into a gallon-sized freezer bag. Pour marinade over the lamb, squeeze excess air from the bag, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Prepare a shallow roasting pan with cooking spray.
4. 4 Remove lamb from marinade; shake to remove excess liquid. Reserve 2 tablespoons marinade; discard remainder.
5. 5 Place lamb in the middle of the prepared roasting pan.
6. 6 Combine potatoes and carrots in a large bowl. Pour vegetable oil and reserved marinade over the vegetables; toss to coat. Arrange vegetables around the lamb. Cover the roasting pan with aluminum foil.
7. 7 Roast lamb in preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 80 minutes. Remove foil and continue cooking until firm and meat is hot and slightly pink in the center, about 10 more minutes. Rest lamb 10 minutes before cutting to serve.

By Robertjm

Ingredients

• ✓ lamb leg
• garlic
• rosemary
• bay leaf
• salt
• eggplant
• zucchini
• red onion
• potato
• olive oil
• sea salt
• cucumber
• mint leaves
• oregano
• salt
• greek yogurt
• tomato
• cucumber
• red onion
• black olive
• olive oil
• red wine vinegar
• feta cheese
• oregano

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions on the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the cuts. Season well with salt all over.
3. 3 Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
4. 4 Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
5. 5 Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
6. 6 Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
7. 7 Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
8. 8 Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

By Try This Recipe!