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Recipe

Roast Leg of Lamb

140 min • 6 to 8 servings •
Andrew Sachs
Roasted lamb leg with garlic and rosemary in a baking pan, cooked to perfection.

This is a delicious and simple recipe that is perfect for special occasions and large family gatherings. The balsamic glaze is outstanding on all cuts of lamb and really sings with this recipe.

Ready

  • 1 leg of lamb (bone in)
  • 5-10 cloves garlic
  • 5-10 sprigs of fresh rosemary (approximately 2 inches in length)
  • Balsamic glaze for lamb, (make a double batch)

    • Set

  • Large roasting pan
  • Roasting rack
  • glazing brush
  • Tin foil for tent, if necessary
  • Meat thermometer

    • Go!

  • Make several small 2 inch deep slits into the lamb. Insert one garlic clove and one rosemary sprig into each slit.
  • Place lamb on roasting rack and using your brush liberally paint the leg with a thick coat of balsamic glaze.
  • Marinate lamb in balsamic glaze for up to one hour prior to cooking (if time allows).
  • When ready to cook, preheat oven to 475°F.
  • Paint the leg with another coat of balsamic glaze.
  • Roast lamb in oven at high heat 475°F for fifteen minutes. Cover the top of the lamb if it begins to burn.
  • Reduce heat to 325°F and cook until the internal temperature reaches 155 F (approximately 20 minutes per pound.)
  • Add an additional coating of glaze every twenty minutes or so.
  • Remove from oven and let sit for at least ten minutes prior to serving.

    • Recommendations

    Be sure to make a double order of Balsamic glaze as the large leg soaks up a lot of the glaze.

    lamb roast

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