A straightforward, excellent comfort food for a long Canadian winter, nothing fancy here. After spending the day skating outside, I used to return home to this steaming hot soup. With bread or crackers, if desired.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 20 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 1 (5 1/2 pound) boneless leg of lamb, tied in netting
- 20 cloves garlic, peeled, or more to taste
- garlic powder, or to taste
- 10 fresh rosemary sprigs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit. Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
- Roast in the preheated oven until pink and juicy in the center for medium, about 2 to 2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 0 g |
| Protein | 36 g |
| Saturated Fat | 8 g |
| Sodium | 93 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Super simple and everybody loved it! In my case, it needed more time in the oven, but that’s what meat thermometers are for.
I made a marinade of olive oil and half a lemon to cook it in as well, it was wonderful!
loved this recipe! but I had to be a bit creative, due to what i had available. I usually wont alter a recipe and then review it but thanks to all who added tips and suggestions, which helped. I used a lamb shoulder roast, which was 7.3 lbs, so i increased the time to 3.5 hours ( per recipe: 150 min divided by 5.5 lbs is 28 min per pound). I had not fresh rosemary, or garlic cloves, so I mixed minced garlic with rosemary, added 2 tsp Hymalyan coarse-ground salt , and 2 Tbs Cavender’s* spiced, cut slits into the roast. this was wonderful, and a huge success, which will be used again!!
I used roasted garlic cloves instead–they melt right into the meat and help create a savory au jus.
My first time making lamb was a success with this recipe. Simple, yet delicious. The meat was super tender and juicy.
This was very easy and tasty. The smell of the rosemary was so good. I added potatoes and roasted them with the lamb.
Thank you for this easy, failproof recipe! Loved it!
Great recipe, but I like well done lamb. So I put it back in for another 40 mins. Perfect!
I added some salt and pepper. It was delicious, my sons ate half of it without even plating it. Savages. I served it with a mint chimichurri that was very easy and tasty.
Super easy! I was concerned about all the clothes of garlic but when they’re fresh they roast and just mellow right out .
For a delicious lamb roast, this recipe is great as a place to start. My grandmother used to prepare lamb a lot and I took a page from her book and brushed olive oil on the roast and added fresh ground pepper and a bit of cumin along with the garlic cloves and garlic pepper. My roast was twice the size so I cooked it longer but the result was still a moist and flavorful roast. Lamb is a staple in our house for some holidays and I will definitely make this in the future.
It was delicious! I used herbes de provence as well as the rosemary to rub on the lamb. It was the best lamb I have eaten. I will make it again.
I followed the directions. It was delicious
It got rave reviews from everyone at my table. I cut my garlic cloves into smaller slivers to stick into the meat. Also, my lamb leg didn’t come with netting so I just laid my rosemary sprigs on top. After the lamb was finished I made a red wine pan sauce with the drippings. I’ll probably be making this every Easter!
Easy and excellent. Added thyme and rosemary rub. Reduced oven withdrawal temp to 122º.
I used 1/2 the quantity of meat and reduced cook time by 30 minutes.
Yum! Came out moist and tender .
This was a delicious and simple way to prepare leg of lamb. I probably didn’t quite use 20 cloves of garlic but I think I used about 10 cut in half lengthwise so it was pretty close. I would definitely make this again. We had green beans, rolls ,a cheesy hash brown casserole and cranberry sauce with this and it made for a wonderful Christmas Day meal.
This is a delicious and flavorful recipe. That I will use over and over again during the winter. I only had a 3lb boneless leg of lamb so I cut the cooking time down to 1 1/2 hours-could have gone with 1 hour-I’ll remember that next time.
This recipe was fantastic! So delicious! Can’t wait to make it again.
It was delicious. My husband who said he doesn’t like lamb loved it. I did not have garlic cloves, so I used chopped garlic from a jar. I spread Dijon on it, sprinkles the chopped garlic, garlic powder, chopped rosemary on and rubbed it in. Sprinkled with powdered garlic, salt and pepper and covered with plastic wrap. Let it sit for several hours and cooked it for two hours in my NuWave oven. Tender, juicy and flavorful.