Roast a Leg of Lamb

Roast a Leg of Lamb

Katie Rhodes |

Lamb is a tradition in Ireland. Whether it’s a wedding feast, a holiday, or an elegant, intimate dinner with friends, it’s a meat of choice for special occasions. It’s a particular favorite for Easter as well. The story of the Passover and the sacrificial lamb often lead chefs to choose a leg of lamb as the meat of choice for the day’s meal. Here, we’re sharing a simple recipe that celebrates the flavorful taste of the lamb without overpowering it. Visit a local butcher or specialty store to find a choice leg of lamb and then prepare to enjoy a feast.


1 (4 lb) leg of lamb
5 cloves of garlic, thinly sliced
3 tablespoons fresh rosemary, chopped
4 tablespoons butter
salt and pepper to taste


Preheat oven to 350°F. Cut two large sheets of aluminum foil and place them in a plus or X pattern on a work surface.

Using a sharp knife, cut slits into the meat deep enough to allow you to push the garlic into the meat. Do the same with half of the rosemary. Melt the butter and cover the outside of the meat. Sprinkle the remaining rosemary on the exterior. Cover with salt and pepper to taste.

Place the lamb on the aluminum foil and wrap to cover. Place in a deep roasting pan and cook for one hour. Remove from the oven, open the foil, and spoon the juices over the meat. Return to the oven to cook (uncovered) for an additional 20 minutes. Remove from the pan, check to see that it is done, and allow to rest in a separate pan or tray for 10 minutes before cutting and serving.