Roasted Leg of Lamb

Roasted Leg of Lamb is flavored with zippy lemon juice, fresh garlic, rosemary, and is topped with a sauce made from its own pan drippings and herbs. This is the best way to enjoy roast lamb!


• 1 leg of lamb approx. 6 lbs
• 1/4 cup lemon juice freshly squeezed
• 8 cloves garlic minced
• 3 tablespoons fresh rosemary chopped
• 1 tablespoon salt
• 2 tsp pepper

• Pan drippings
• 1 white onion diced
• 1/3 cup fresh rosemary chopped
• 1/3 cup fresh chives chopped
• 1/3 cup fresh parsley chopped
• 1 tablespoon flour.
• 2 cups chicken stock
• 1 cup red grape juice


1️⃣ Preheat oven to 400 degrees.

2️⃣ Put your leg of lamb in a roasting pan and pour lemon juice over it. In a small bowl mix together garlic, rosemary, salt, and pepper. Using your hands, rub the spices all over the lamb.


3️⃣ Roast the lamb for 30 minutes at 400 degrees. After 30 minutes, reduce the heat to 350 degrees. Continue roasting for about 1 hour longer, until your meat thermometer reads 145 degrees.

4️⃣ Remove lamb from oven and let rest for 15 minutes before serving.


1️⃣ While the lamb is resting, make your sauce by pouring all of the drippings from the roasting pan into a medium-sized sauce pan. Get all the little bits, and burned chunks that you can.


2️⃣ Heat the sauce pan over medium-high heat. Add in onions and sauté for 5-7 minutes. Add in herbs and flour and sauté for another minute.

3️⃣ Add in chicken stock and grape juice and bring to a boil. Sauce should begin to thicken.

4️⃣ Remove from heat. Strain out all the herbs and onions (if desired), leaving a pure sauce. Serve the sauce drizzled over the lamb once it is sliced.

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