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Leg of Lamb


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


Servings 6
Preparation time 20mins
Cooking time 21mins
Adapted from


Step 1

Cut 5 slits in the meat; insert garlic. Combine salt, thyme and garlic powder; rub over meat. Place on a rack in a roasting pan. Broil 5 to 6 inches from the heat until browned; turn and brown the other side.
Turn oven to 350 degrees. Add 1/2 cup water to pan. Cover and bake 25 minutes per pound or until internal temperature reaches 160 degrees for medium or 170 degrees for well-done. Remove to carving board and keep warm. Pour pan drippings into a large measuring cup, scraping brown bits. Skim fat; reserving 1/4 cup in a saucepan; add flour. Add water to drippings to equal 2 cups; add all at once to flour mixture. Bring to a boil; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Slice lamb and serve with gravy.

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