Recipe Details

Roast Leg of Lamb

Number of Servings: 10

Serving Size: 1 5-oz. slice

Roast Leg of Lamb

Name: Amount:
boneless leg of lamb, trimmed and tied 3
salt 1 tsp
pepper, ground black 2 tsp
orange peel, grated 1 ea
garlic clove, minced 1 Tbsp
sprigs fresh rosemary 2 ea
olive oil 1 Tbsp

Season the lamb with the salt, black pepper, grated orange rind, and minced garlic. Place the two rosemary sprigs beneath the butcher's twine so that they rest against the meat. Rub the olive oil over the lamb.


Preheat the oven to 350 degrees F. Place a large pan over medium heat, and place the lamb into it. Cook the lamb on all sides until it is a golden brown. Place the lamb into a roasting pan or dish and put it into the oven. Cook for 1-1/2-2 hours, or to an internal temperature of 160 degrees F. When the lamb is done, allow it to rest for 5-10 minutes out of the oven before serving.

Nutritional Information (per serving)
Calories 266
Calories from Fat 104
Total Fat 12g
Saturated Fat 4g
Cholesterol 116mg
Sodium 322mg
Potassium n/a
Carbohydrates 1g
Dietary Fiber 0g
Sugars 0g
Protein 37g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 5 Very Lean Meat2 Fat