Roast Leg of Lamb Recipe

After posting our Saint Patrick’s Day fest photo I got a lot of messages asking for the recipe. Thank you everyone for the kind words and holiday wishes. Here is then recipe it’s nothing fancy and it’s really easy to make too. I hope you enjoy it with family and friends or even by yourself. It’s a garlic and rosemary spiced leg of lamb using items we grow fresh in our garden.



4 lb/2kg Leg of Lamb

1 Glove Garlic (mashed)

1 Sprig of Young Rosemary (diced) Note this is not fully mature rosemary so it has a lighter flavor.

1 Teaspoons Onion Powder

2 Springs Fresh Parsley Diced

1 Teaspoons Pink Sea Salt

1 Teaspoon Garlic Power (adds a different flavor than fresh garlic)

2 Tablespoons Olive Oil


Step 1 Cover Leg of Lamb with herbs and spices and drizzle on the olive oil. Let sit and marinate in Dutch oven or covered baking pan.

Step 2 Preheat oven to 350°F/176°C and let lamb sit out at room temperature and marinate while the oven heats out. For best results let the leg of lamb get to room temperature before baking.

Step 3 Once the oven is ready place the leg of lamb in the oven with the lip on the Dutch oven for 4 hours or until the meat is tender. You can tell if the meat is tender by trying to pull a little up with the fork and if it is easy to pull some off and flakes easily it is done.

Step 4 Once the meat is tender remove the lid of the Dutch oven and bake lamb for another 30 minutes to brown the top

Tip: I like to brown my leg of lamb by searing it in a large iron skillet before baking it in the oven. This might not be possible for everyone or all the time step 4 is the alternative and easier way to brown it and get a nice crispy coat on the outside. Searing and browning it before baking can help to lock in juices and make it tender, but using the Dutch oven or a covering over the lamp while baking can achieve the same result.


I hope you enjoy this recipe. Please remember to follow this blog to get notifications when I post a new recipes and for plant care information.

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