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Leg of lamb recipes - 17 recipes

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By Treebs

Rate this recipe 4.6/5 (10 Votes)
Stuff Leg of Lamb w/Balsamic-Fig-Basil Sauce 1 Picture
Details

Preparation time 50
Cooking time 120

  • 1/2 cup prunes, coarsely chopped
  • 1/4 cup currants
  • 2 tbsp creme de cassis liquer
  • 1 1/2 tbsp fresh rosemary, minced
  • 1 1/2 tbsp fresh thyme, minced
  • 1/2 tsp coriander, grounded
  • 1 1/4 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 (4 lb) boneless leg of lamb, rolled and tied
  • 1/2 cup chopped roasted and salted almonds
  • 2 tbsp fresh mint, chopped
  • 3 cloves garlic, cut into thirds
  • 2 tbsp olive oil
  • 1/2 cup balsamic vinegar
  • 5 tbsp butter
  • 3 tbsp honey
  • 1/3 cup stemmed Calimyrna figs, thinly sliced
  • 5 tsp fresh basil, chopped
  • 6 leaves of mint
  • 6 leaves of basil

See this recipe

1.) Preheat oven to 400 degree F (200 degree C)

Top rated Leg of lamb recipes

By

Finely grate the zest from the orange

  • The zest of 1 orange
  • 2 tsp fresh rosemary, finely chopped
  • 4 cloves garlic, crushed
  • 1 tsp Himalayan or unrefined sea salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp whole grain mustard
  • 2 tsp unpasteurized liquid honey
  • A boneless leg of lamb (6-7 lbs)
  • The juice and peel of the orange you previously zested
0/5 (0 Votes)

By

Rub the oil all over the lamb and either brown it in a hot pan or throw it on the grill to get some colour

  • olive or canola oil, for cooking
  • 1 bone-in leg of lamb
  • 4-5 medium Yukon Gold potatoes, chopped into chunks
  • 1 head garlic, peeled
  • salt
  • a few sprigs of rosemary
  • about a wineglass full of red wine
4.5/5 (6 Votes)

By

This roasted leg of lamb quickly became a family favorite

  • Garlic Rosemary Sweet Potatoes:
  • 1 entire bulb of organic garlic - leave all but three cloves whole {reserve those for the lamb}
  • Organic extra virgin olive oil
  • 2 tsp organic dried rosemary {or 2 TB fresh}
  • 3.5 lbs organic sweet potatoes, quartered
  • Leg of Lamb:
  • 1 organic lemon, zested
  • 3 reserved cloves of organic garlic, pressed or grated
  • 2 tsp organic dried rosemary {or 2 TB fresh}
  • Organic extra virgin olive oil
  • Leg of lamb {about 4.5 lbs}
  • Real salt or Himalayan sea salt
  • Optional mint sauce:
  • 4 tablespoons organic mint leaves, chopped
  • 2 pinches Real salt or Himalayan sea salt
  • 1 TB hot water
  • 3 TB organic white wine vinegar
4.6/5 (8 Votes)

By

From "The Feast Nearby" by Robin Mather

  • 1.5 cups Olive oil
  • Juice of 3 lemons
  • 1/2 cup dry red wine (cheap is OK)
  • 1 large onion, peeled, quartered
  • 6-8 large cloves garlic, peeled
  • 1/4 cup Dijon mustard
  • 1 TBL each dried oregano, dried basil, dried rosemary
  • 2 tsp each ground cumin, kosher salt, freshly ground black pepper
  • 1 butterflied, boneless leg of lamb, about 7 lbs, or 2 butterflies legs, 304 lbs each
4.5/5 (40 Votes)

By

This year treat your family to a delicious leg of lamb for Easter

  • For the Leg of Lamb:
  • 6 Shallots (minced)
  • 4 Garlic Cloves (minced)
  • 1/4 cup Fresh Rosemary
  • 1/4 cup Fresh Oregano
  • 2 tablespoons Sugar
  • 2 tablespoons Coriander Seeds (toasted and crushed)
  • 1 tablespoon Crushed Red Pepper Flakes
  • 1 1/2 tablespoon Kosher Salt
  • 1 6-pound Bone-in Leg of Lamb
  • For the Roasted Potatoes:
  • Nonstick vegetable cooking oil spray
  • 4 pounds Unpeeled Fingerling Potatoes (rinsed and halved lengthwise)
  • 1/2 cup Olive Oil
  • 1 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Lemon Juice
  • 6 tablespoons Fresh Chopped Dill
  • 4 teaspoons Finely grated Lemon Peel
  • 24 Garlic Cloves (sliced)
  • Kosher salt and black pepper
  • For the Tzatziki Sauce:
  • 2 cups Greek Yogurt
  • 1 Cucumber
  • Kosher Salt
  • Juice and Zest of 2 Lemons
  • 2 tablespoons Chopped Fresh Mint
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Minced Shallot
  • Freshly Ground Black Pepper
5/5 (3 Votes)

By

In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt

  • 1/2 cup plus 2 tablespoons fresh lemon juice
  • Kosher salt
  • One 6-pound bone-in leg of lamb
  • 2 cups plain whole-milk yogurt
  • 1/2 cup vegetable oil
  • 2 garlic cloves, minced
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons dry mustard
  • 2 teaspoons ground cumin
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • 2 medium sweet onions, thinly sliced
  • 1/2 cup chopped cilantro
  • 4 tablespoons unsalted butter, melted
  • Lemon wedges, for serving
5/5 (2 Votes)

By

from Rachael Ray

  • 1 bone-in leg of lamb, about 7 pounds, trimmed of excess fat
  • 8 large cloves of garlic, sliced
  • 1/3 cup EVOO – Extra Virgin Olive Oil
  • Juice of 2 lemons
  • Lots of coarse black pepper and salt
  • 1/2 cup mixed chopped herbs: thyme, rosemary, parsley, dill
5/5 (1 Votes)

By

A full elegant meal of rich slow-cooked leg of lamb, bright cabbage, savory rosemary noodles, sweet squash, and cri...

  • 5 pounds organic boneless leg of lamb
  • 3 cups water
  • 1 teaspoon dried organic mint
  • 1 teaspoon dried rosemary
  • Salt, pepper and garlic powder
  • 1 head organic green cabbage
  • 6 cups water
  • 1/2 cups organic cane sugar
  • 1/2 cups organic apple cider vinegar
  • 1 tablespoon dill seed
  • 2 ounces organic salt pork, sliced thin
  • 1/4 cup organic white flour
  • 1 package extra wide egg noodles
  • 2 sticks organic grass fed butter
  • 2 sprigs organic Rosemary, remove stem
  • 1 cup organic gluten free bread crumb
  • Salt, pepper and garlic powder, to taste
  • 1 large organic butternut squash
  • 2 tablespoons organic grass fed butter
  • 1 tablespoon organic light brown sugar
  • 1 tablespoon organic maple syrup
  • 1 bunch organic asparagus
  • 1 quart organic strawberries, rinsed, trimmed and quartered
  • 1 pint organic blackberries, rinsed
4.9/5 (7 Votes)

By

Patience is really a virtue when it comes to certain dishes

  • For roasted leg of lamb:
  • 2 to 2.2 kg whole leg of lamb
  • 2 cloves garlic, sliced into thick long strips
  • 7 to 8 sprigs fresh rosemary
  • Salt and black pepper to taste
  • For sauce:
  • 100 ml dry white wine
  • 500 ml chicken stock
  • 1 tbsp wholegrain mustard
  • For roasted summer vegetables:
  • 3 potatoes
  • 1 yellow zucchini
  • 1 beetroot, skin removed
  • 3 carrots
  • 1 green bell pepper
  • 2 sprigs rosemary
  • 6 cloves whole garlic
  • Salt and black pepper to taste
  • Olive oil
  • 2 tbsp honey
4.8/5 (8 Votes)

By

http://www.allyskitchen.com/2013/08/09/red-curry-grilled-leg-of-lamb/

  • http://www.allyskitchen.com/red-curry-grilled-leg-of-lamb/
4.7/5 (6 Votes)

By

Red currant jelly, pomegranate molasses, apples, onion, and fennel make this roast leg of lamb stand out as a rusti...

  • 1 (5-pound) bone-in leg of lamb, shank bone exposed
  • Kosher salt and freshly ground black pepper, to taste
  • 10 cloves garlic, peeled and halved crosswise
  • 1/3 cup rosemary leaves
  • 6 small, firm, tart apples, such as Fuji, Gala, or Granny Smith, left
  • whole and cored with an apple corer
  • 1 small yellow onion, quartered
  • 1 medium bulb fennel, trimmed and cut into 3/4-inch wedges
  • 1 cup red currant jelly, plus more for serving
  • 1 cup apple juice
  • 1/2 cup pomegranate molasses (available from Market Hall Foods)
  • Zest and juice of 1 lemon
  • Mint leaves, to garnish
4.3/5 (15 Votes)

By

Family recipe passed down from Anna Clancy Barnes to Catherine Barnes Hastie to Beth Martino Hastie

  • 4-6 lb leg of lamb
  • 3 cloves garlic, quartered
  • 6 baking potatoes, peeled and quartered
  • 1 c beef bouillon
  • salt and pepper
4.5/5 (10 Votes)

By

This dish is based on a French 7-hour braised lamb

  • BEANS:
  • 1 (6 to7-pound) leg of lamb (see note)
  • Good olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 (750-ml) bottle dry white wine
  • 2 cups chicken stock, or water
  • 2 heads of garlic, broken apart but not peeled
  • 15 large sprigs fresh rosemary
  • 15 large sprigs fresh thyme
  • 1 onion, peeled and cut in half (my adaptation, to add more flavor to the broth)
  • 6 bay leaves
  • 14 ounces dried Great Northern beans
  • 1 quart homemade chicken stock or canned broth
  • 1 tablespoon kosher salt
  • 1/4 cup good olive oil
  • 2 cups yellow onions, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1/4 cup fresh parsley, chopped, plus extra for garnish
  • 1 tablespoon garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • 1/3 cup Parmesan cheese, freshly grated
3.9/5 (58 Votes)

By

Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequentl...

  • For Moroccan Spice Rub:
  • 1 tablespoon cumin seeds [or 1 tablespoon ground cumin]
  • 1 tablespoon coriander seeds
  • 1 teaspoon black peppercorns [or 1 teaspoon freshly ground black pepper]
  • 1 tablespoon sweet paprika
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 20 threads saffron, finely broken
  • 4 cloves garlic, minced
  • 1/3 cup minced parsley
  • zest of 1 lemon
  • 1/3 cup olive oil
  • 1 leg of lamb, 5 to 6 pounds
4.3/5 (12 Votes)

More Leg of lamb recipes

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