Roasted Leg of Lamb

Leg of Lamb Recipe

In this easy leg of lamb recipe, I use a 4-pound, semi-boneless leg of lamb, imported from New Zealand, that I buy in my local supermarket. Lamb is by far my favorite meat, especially New Zealand or Australian lamb, which tends to be gamey and very flavorful.

Leg of Lamb Recipe
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 8 servings
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • Bone-in leg of lamb, about 4 lb. total weight
  1. In a small bowl, mix together the olive oil, garlic, salt, rosemary, thyme and black pepper.
  2. Rub the olive oil mixture all over the lamb. Place the leg of lamb, flat side down, in a roasting pan on an oiled rack. Allow to rest on the counter for 1 hour, to get to room temperature.
  3. Preheat oven to 425 degrees F.
  4. Roast the leg of lamb for 15 minutes in the 425-degree oven.
  5. Lower the oven temperature to 375 degrees F and continue roasting 1 hour and 20 minutes (about 20 minutes per pound), or until an instant-read thermometer inserted in the thickest part of the leg and not touching the bone registers 135 degrees F for medium-rare.
  6. Remove the leg of lamb from the oven, cover loosely with foil and allow to rest for 15 minutes before carving. Once you're done carving the lamb, don't discard the bone - use it to make rich, flavorful bone broth.
Nutrition info is from, calculated for "New Zealand Lamb, whole leg, separable lean and fat, roasted."
Nutrition Per Serving
Serving size: 6 oz cooked meat; Calories: 418; Fat: 26g; Carbohydrates: 0g; Sugar: 0g; Sodium: 73mg; Fiber: 0g; Protein: 42g;

Leg of Lamb Recipe

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