Easter – Roast Leg of Lamb Recipe

April 15, 2014

Easter – Roast Leg of Lamb Recipe

Lamb is something I could eat almost all the time. One of the best parts of making a boneless leg is having leftovers, a roast lamb sandwich, a delicious curry or even a lamb Shepherd’s pie. So stop reading and start cooking!

Sam the Cooking Guy


  • Prep Time: 5 minutes
  • Cook Time: 90 minutes
  • Yield: Makes one 3-5 pound leg of lamb


Leg of Lamb

  • 5 cloves garlic
  • 2 Tablespoons fresh rosemary
  • 2 Tablespoons fresh parsley
  • 1 Tablespoon Kosher salt
  • 1/2 Tablespoon fresh ground pepper
  • 1 Tablespoon Dijon mustard
  • Juice of 1/2 lemon
  • 2 Tablespoons olive oil
  • One 3-5 pound boneless leg of lamb, tied

Yogurt Sauce

  • 1 cup plain non-fat yogurt
  • 2 cloves garlic, minced fine
  • 2 tablespoon chopped fresh mint
  • Pinch Kosher salt


  1. Preheat oven to 400 degrees F.
  2. In a processor, mortar & pestle or by hand, combine garlic, rosemary, parsley, salt, pepper, Dijon, lemon juice and olive oil. Mix well into a thick paste. Rub all over lamb, place on a roasting rack, and cook about an hour and a half, or until 140 degrees F for medium rare.
  3. While it cooks, combine sauce ingredients, mix well and refrigerate.
  4. When lamb is done, remove from oven, tent with foil and let rest 20 minutes before slicing.
  5. Serve with yogurt sauce.

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