Roasted Leg of Lamb

roasted leg of lamb

prep time: 15 minutes
cook time: 2 hours
ready in: 2 hours 15 minutes

makes: 10 servings, 3 ounces each


  • 1/4 cup Dijon mustard
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoons minced garlic
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 5-6 lbs bone-in leg of lamb

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Trim lamb of the thin membrane (fell) and all fat.
  2. Blend Dijon, oil, lemon juice, garlic, herbs, salt and pepper together in a small bowl. Evenly coat surface of lamb. Loosely cover and return to refrigerator to marinate for 2 hours or overnight.
  3. Place lamb on a rack in a roasting pan coated with cooking spray. Place lamb in a preheated 450°F oven and immediately reduce oven temperature to 325°F. Roast until internal temperature reaches 160°F for medium about 20 minutes per lb.
  4. Transfer to a warm platter and loosely cover with foil. Allow to stand 15 minutes for easier carving.
  5. Slice into thin slices and spoon pan juices over slices.
  6. Garnish with rosemary leaves or other fresh herbs. Portion: 3 oz. per serving.

per serving: 180 calories, 9g total fat, 2g saturated fat, 75mg cholesterol, 270mg sodium, 1g carbohydrates, 0g dietary fiber, 24g protein