Roast Leg of Lamb With Rosemary Recipe
Serve this featured entree at a fancy dinner party or around the holiday season!

Roast Leg of Lamb With Rosemary Recipe

How to Wow Guests With a Leg of Lamb Recipe

When hosting a dinner party or a celebration for some milestone in a person’s life, it's important to wow friends and family with the dishes you create and the food you serve. One of the ways to do this is by perfecting a standard dish that is made on a regular basis for these occasions, such as green bean casserole, prime rib or a hearty stew. The other way you can delight your guests is by creating a dish that is slightly less common than the usual entrees and appetizers that appear at a get-together. One such dish is leg of lamb. Lamb is an exceedingly savory meat that goes well with practically anything and is the perfect dish to serve to your guests. It's a simple dish that only requires the right seasoning to properly bring out the full and delicious taste.

As is clear in the name of the dish, the primary component is a leg of lamb, which is typically 5 lbs. Once you have found the right leg of lamb, the thing that comes next is the seasoning. The right seasoning will turn a dry leg of lamb into a mouth-watering one full of flavor. The many different seasonings used within this delectable recipe include black pepper, garlic cloves and lemon juice, as well as a touch of rosemary. This specific leg of lamb recipe calls for it to be roasted. Once served, the dish will have everyone at your table asking for your secret. 

Roast Leg of Lamb With Rosemary Recipe

Prep time:
Cook time:
Servings: 6-8


1 5 lb. leg of lamb
1 1/2 tsp. of rosemary, dried
1 1/2 tsp. of black pepper, ground
1/2 cup lemon juice
3 slivered garlic cloves


Before beginning the preparation, make sure to take the leg of lamb out of the refrigerator about 1 hour before cooking it. The oven should be preheated to 400 degrees. As the oven is being preheated, make tiny slits within the leg of lamb in order to fit the slivers of garlic within. Distribute them evenly throughout the leg. Place the garlic inside.

Rub the lemon juice over the entirety of the lamb. Place the black pepper and rosemary over the entire surface of the meat. Throw on a dash of salt as well. If you use sprigs of rosemary instead of dried rosemary, these can be placed instead within the slits that the garlic was distributed into.

Place the lamb in a pan, uncovered, and then into the oven. The side with the fat should be facing upwards. Roast until the temperature inside reaches 180 degrees Fahrenheit, which should take around two hours or possibly more if the size is larger than five pounds. For a slightly less well done lamb, cook to a temperature of 160 degrees Fahrenheit. Once done, remove it from the oven, cover with foil and wait 20 minutes before serving. 

  • Donna

    This recipe is pretty nice. I used a full cup of lemon juice for extra flavor :)