Rosemary and Garlic Roast Leg of Lamb

Recipe Summary:

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: approx. 2 hours

Yield: 8-10 servings


1 whole leg of lamb, boneless or bone in

1/4 cup fresh lemon juice

8 cloves of garlic, minced

3 tablespoons chopped fresh rosemary leaves

1 tablespoon salt

2 teaspoons coarsely ground black pepper

1/2 cup Doris’ extra virgin olive oil


1 cup chopped fresh herbs (rosemary, chives, parsley)

2 cups diced onions

2 cups chicken stock

1 cup Red Wine

Preheat oven to 400 degrees F

Mix minced garlic, olive oil, fresh rosemary, salt, & pepper all together.  Using your hands, rub the lemon juice over the lamb.  Using your hands again, rub the garlic, oil, and spice mixture evenly over the surface of the meat and then place the lamb in a roasting pan.  Place the lamb in the oven and roast for 30 minutes.  Reduce the oven temperature to 350 degrees F and continue to cook for about 1 more hour for medium rare or until pop-up timer (exclusively provided free of charge by Doris Markets) pop ups, indicating roast is done.  If you prefer using your own meat thermometer, insert into center of roast until temperature registers 145-150 degrees F. Remove lamb from pan and allow to rest for 10-15 minutes before carving.

Remove the lamb from the roasting pan.  Then position the roasting pan over your stove burners (medium heat).  Add mixed herbs and onions to pan and stir to mix with pan drippings.  Add chicken stock and wine to deglaze the pan, scraping the bottom with a wood spoon to release anything stuck to the bottom of the pan.  Reduce heat and simmer sauce until it has reached your preferred consistency (thickness).  Strain before serving.  Slice lamb and serve with sauce lightly drizzled over the top.

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