Herb-Roasted Leg Of Lamb

Prep Time:
15 minutes (plus 12 to 24 hours curing time)
Cook Time:
3 to 3 1/2 hours minutes
12 - 16 servings

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16 to 7 poundleg of lamb, trimmed to 1/8 inch of fat,

1/4cupolive oil,

8 to 10clovescrushed garlic,

1tablespoonlemon zest (1 lemon),

2tablespoonschopped fresh oregano leaves,

2tablespoonschopped fresh thyme leaves,

2teaspoonskosher salt,

2teaspoonscoarse-ground black pepper,


1Combine rub ingredients in a small bowl; blend well.

2Place lamb on a clean surface, fat-side up. Spread rub over lamb. Wrap tightly with plastic wrap and refrigerate overnight to "cure."

3Heat oven to 325 degrees. Remove plastic wrap from lamb.

4Place lamb on a rack in a shallow pan, fat-side up. Roast 25 to 35 minutes per pound. Remove when a meat thermometer inserted in center (not touching bone) reads 135 to 145 degrees for Medium-Rare doneness. Let stand 15 minutes; carve and serve

Nutritional Information

No Nutritional Information Available

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