Herbed Leg of Lamb

Herbed Leg of LambMy Granny used to cook a large leg of lamb every year for our large Easter gathering, along with small roasted red potatoes.

She would set the table with a basket centerpiece that displayed her antique collection of hand carved, wooden Ukrainian eggs brought back from her travels around the world.

Serves 4

Herbed Leg of Lamb

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1 leg of lamb

Serving Size: 3/4 pound

Calories per serving: 397 calories

Fat per serving: 9 g fat (3 g saturated)

Herbed Leg of Lamb


  • 1/2 cup chopped mixed fresh herbs, like rosemary, sage, thyme, and lavender
  • 1/4 cup chopped garlic (about 8-10 cloves)
  • 2 teaspoons lemon zest
  • 1 bone-in leg of lamb, 5 to 6 pounds, trimmed of excess fat
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper, to taste
  • 1 tablespoons extra-virgin olive oil


  • Place the herbs, garlic and lemon zest in a food processor. Pulse until a chunky mixture forms. Set aside.
  • Position a rack in the lower third of an oven and preheat to 450°F. Sprinkle the lamb with salt and pepper. Add the lamb and brown, 3 to 4 minutes per side. In a large roasting pan over medium-high heat, warm half the oil. Place a roasting rack in a large roasting pan. Add the lamb and rub with the herb mixture, front and back.
  • Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, about 1 hour. After 30 minutes, cover the lamb loosely with a piece of aluminum foil so that the herb mixture does not burn. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes. Carve the lamb into thin slices and arrange on a warmed platter.

Nutritional Stats Per Serving (3/4 pound): 397 calories, 76 g protein, 0 g carbohydrates, 9 g fat (3 g saturated), 236 mg cholesterol, 0g fiber, 467 mg sodium.

Weight Watchers® Points Plus: 9



  1. Jennifer, This is an excellent news letter. I used to go to my roommate’s home for Easter when I was in grad school. As a Chinese, i truely enjoyed and will always remember the leg of lamb cooked by her Greek mother. I will try to see if i can follow your receipe this Easter. Thanks for your lovely website. Julia Tan

  2. Could it be that the sheep in Argentina are grass fed like they are in Australia as opposed to being grain feed like the cows are in the United States? If the sheep are also being grain fed in the States that could epxialn the difference in the taste between US and Argentinian lamb. Grass fed livestock are actually more healthier to eat than their grain fed counterparts but the grain fed ones yield more meat per kilo and represent a better investment to multinational corporations like the ones who control the United States food supply.

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