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Making a leg of lamb recipe might seem intimidating, but believe it or not, it's one of the easiest parts of the lamb to make!

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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

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

Directions Preheat the oven to 400 degrees F

  • Sauce:
  • Ingredients
  • 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
  • 1/4 cup fresh lemon juice
  • 8 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon salt
  • 2 teaspoons coarsely ground black pepper
  • 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
  • 2 cups diced onions
  • 2 cups chicken stock
  • 1 cup red wine
5/5 (2 Votes)

By

Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan

  • 1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
  • 1 small onion, chopped
  • 3/4 cup chopped peeled carrots
  • 1 1/2 cups beef broth
  • 1/2 cup Guinness Extra Stout
  • 1/2 cup Harp lager beer
  • 2 tablespoons honey mustard
  • Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan
  • 1/3 cup balsamic vinegar
  • 1 tablespoon granulated garlic
  • 3 tablespoons lemon pepper seasoning
  • 2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
  • 1 teaspoon (or more) honey
  • Read More http://www.epicurious.com/recipes/food/views/Leg-of-Lamb-Black-and-Tan-235345#ixzz2NLKZ01Di
5/5 (2 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 (2 Votes)

By

Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to com...

  • Ingredients
  • 1/2 onion
  • 4 cloves garlic, peeled
  • 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
  • Zest of 1 lemon
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 1 boneless leg of lamb, 5 to 6 pounds, butterflied
5/5 (1 Votes)

By

Cut five slits in the meat; insert garlic

  • 1/2 leg of lamb (3 to 4 lbs.)
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour
5/5 (1 Votes)

By

1. Preheat oven to 450 degrees

  • 4 oz. pancetta, thinly sliced and finely chopped
  • Steamed garlic cloves
  • 1/2 cup finely grated parmesan cheese
  • 1/2 cup plain fresh breadcrumbs
  • 1/4 cup fresh mint, finely chopped
  • 3 tbsp fresh lemon juice
  • Coarse salt and freshly ground pepper
  • 8 artichoke hearts, finely chopped
  • 1 7 to 8 lb leg of lamb, bone removed, butterflied
  • Extra-virgin olive oil, for rubbing
  • 2 cups of water
  • Fresh mint sauce
5/5 (1 Votes)

By

From Rachael Ray

  • 1 leg of lamb, 7 to 8 pounds, bone-in, trimmed of fat
  • 8 large cloves garlic, sliced
  • 6 sprigs rosemary, broken into 2-inch pieces
  • 1/3 cup extra-virgin olive oil
  • 2 lemons, juiced
  • Salt and coarsely ground black pepper
  • 1/2 cup combined chopped thyme and parsley leaves
5/5 (1 Votes)

By

This a good Leg of Lamb recipe - I am still searching for the perfect one!

  • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
  • 8 garlic cloves
  • 1 cup flat-leaf parsley
  • 1/4 cup fresh mint leaves
  • 2 teaspoons lemon zest
  • 2 lemons, juiced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 16 oz carrots ( or baby carrots) cut in 1/2 inch pieces
  • 1 large onion cut in 1/2 inch pieces
  • 2 large parsnips cut in 1/2 inch pieces
  • 3-4 red or yellow potatos cut in 1/2 inch pieces
  • 2 medium turnips cut in 1/2 inch pieces
  • 2 tablespoons olive oil
  • salt and pepper
5/5 (1 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)

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