Rosemary Garlic Leg of Lamb

1 leg of lamb, about 3-5 lbs
4 garlic cloves, chopped
½ c fresh lemon juice
2 tsp dried rosemary
1 ½ tsp black pepper
1 cup stock or water
Salt to taste


Preheat oven to 375 F. Make a number of small slits in the meat and insert chopped garlic. Rub leg with lemon juice, and then pat with rosemary and pepper. If you replace dried rosemary with fresh sprigs, simply insert them in slits along with the garlic. Sprinkle with salt.

Place lamb, fat size up in an uncovered, ovenproof pan. Roast 30 minutes per pound or until the internal temperature reaches 145 F (or less if you prefer it rare). When finished cooking, tent with foil and let rest 20 minutes before slicing.

To make a quick gravy with the drippings, remove lamb and add 1 cup chicken, beef or lamb stock (or just water). Bring to a simmer over medium heat. Make sure to scrape sides and bottom of pan and whisk well. Reduce to desired consistency and serve along with lamb.
Rosemary Garlic Leg of Lamb with Gravy.doc
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Interested in purchasing a leg of lamb? Visit us at one of our markets or order a whole lamb!