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Ronco-Boneless Leg of Lamb


Dijon-Garlic-Rosmary Rubbed Lamb Roast

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  • Rotisserie oven directions
  • 1 clove garlic, cut into slivers
  • 1/2 cup Dijon mustard
  • 2 tablespoons soy sauce
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon ground ginger
  • 2 tablespoons olive oil
  • 1 leg of lamb (4 1/2 – 5 pounds), boned and tied


Adapted from


Step 1

Combine the garlic, Dijon mustard, soy sauce, rosemary, ginger and olive oil in a small bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to 1 day turning meat over several times.

For best results use a rotisserie oven to prepare the lamb roast. Rotate the lamb on the spit rods for 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches 135° to 140° degrees for medium on the thermometer, basting several times during the last 10 minutes. Untie, slice and serve!

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