Roast Leg of Lamb

This dish can be made Kosher for Passover, by using lamb shoulder instead of the leg.

Featured Ingredients

This tasty spice blend, full of the flavors of the sunny Mediterranean, is a wonderful choice for any cut of lamb. Tangy herbs including... Size Options
$5.49 Glass jar, 1/2 cup (wt. 1.75 oz)
We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.0 oz)

Roast Leg of Lamb Recipe

Preparation Instructions

With a whisk, blend all the ingredients (except the lamb) until emulsified. Place the lamb in a brining bag, large Ziplock, or some other large air tight container. Pour the marinade over the lamb, and seal. Refrigerate over night. Preheat oven to 450 degrees. Roast the lamb at 450 for 20 minutes, then reduce the heat to 400 degrees. Continue to cook for about an hour (about 12 minutes a pound for medium). Let the meat rest for 10 minutes before carving.


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1 Comment

David P

Roast the lamb at 450 for 20 minutes, then reduce the heat to 400 degreed.


Editor's been sampling the Kim Crawford 2009 Marlborough Sauvignon Blanc a bit much there. But it's a great wine, which compliments the lamb & seasoning well.