213 Pierce St rear - Kingston, PA

Roasted Rosemary Garlic Leg of Lamb

The most amazing recipe for a perfect Roasted Rosemary Garlic Leg of Lamb!


The trick is to 1) cook the fat side up so it self-bastes and 2) to cut a TON of slits in the lamb and stick slivers of raw garlic inside …. amazing.  And then add a crust of salt, pepper and rosemary.  Very few ingredients, but they just meld so beautifully together.  An absolute favorite meal of mine!   I know mint jelly is traditional, but I actually prefer this horseradish sauce!



In order to determine how long you need to cook your leg of lamb you need to determine how many pounds your lamb is and how well-done you want it cooked.

For a medium finish you need to cook your lamb approx. 25 minutes per pound; 20 minutes per pound for a medium-rare finish and 30 minutes for a medium-well finish. If you are have something different than a whole leg of lamb, check out this awesome chart that really breaks it down for you!



An absolutely delicious and simple roasted leg of lamb recipe that is always a crowd pleaser at Easter, Christmas or any special occasion!


  • 1 bone-in leg of lamb (picture shows 8lb leg of lamb)
  • 2-3 garlic cloves, cut in thick slices
  • 2-3 Tablespoons dried rosemary
  • salt
  • pepper


  1. Preheat oven to 325
  2. Place leg of lamb in roasting pan, fat side up.
  3. Take a small knife and cut approx. 1 inch deep slits randomly all over the lamb.
  4. Slide a slice of raw garlic into each slit (you really can’t have too many, but the more you have obviously the more garlicky your lamb will be).
  5. Sprinkle a healthy amount of salt and pepper over the entire leg.
  6. Then take the rosemary, 1/2 Tablespoon at a time in your hand, and crush it with your fingers and then sprinkle all over.
  7. Place lamb in oven, uncovered, and cook approx. 25 minutes per pound for a medium finish – 160 degrees internal temp (20 mins per pound for medium-rare – 145 degree internal temp; 30 mins per pound for well done – 170 degree internal temp).
  8. Let rest approximately 20 minutes before carving.




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