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First Roast Leg of Lamb

by Vivian Fleitstra on April 21, 2014

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Hope you all had a wonderful weekend and a Happy Easter!   I had a wonderful day with my family.  I spent the day cooking my first leg of lamb and it came out awesome!   I am so proud of myself.   I have tried cooking lamb before but wasn’t been successful until now.   It is a treat in our house so thought I’d share with you.

Here are the steps:

1.  Rinse lamb and place in shallow dish that you can marinate overnight.

  • 1 leg of lamb, bone in 5-7 pounds

2.  Next mix the following ingredients.   I’m going to admit, I didn’t have fresh so I was definitely getting as creative as possible and my creativity paid off.

  • 2 tbsp olive oil
  • 1 tbsp of balsamic vinegar
  • 2-1/2 tbsp of lemon juice
  • 2 -1/2 tbsp of minced garlic
  • 3 tbsp of spice mixture (McCormick Mediterranean Herb)
  • 1 tbsp mint
  • 1 tbsp salt
  • 1 tsp chives
  • 2 tsp coarsely ground pepper

IMG_6482The marinade texture will be similar to a rub.

  • Poke holes in the lamb with a knife or fork.  This will allow the marinade mixture to penetrate the lamb overnight.
  • IMG_6483Take rub mixture and rub over entire leg of lamb, and allow to marinate overnight.





Next day, I cooked the lamb as follows:

1.  Preheat oven to 450 degrees.

2.  Place lamb on rack in a roasting pan.  I used the same dish I had marinated overnight.

3.  Bake at 450 degrees for 20 minutes, then reduce heat to 400 degrees F and roast for 55 to 60 minutes for medium rare.  The internal temperature should be at least 145 degrees when taken with a meat thermometer.  Let the roast rest for about 10 minutes before carving.


I served with roasted asparagus with garlic and lemon which was a perfect side dish along with a healthy fresh spinach salad.

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Thanks for reading. ~ Vivian.


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