Margarita's International Recipes


Roast Leg of Lamb

I was hesitant about making a roast leg of lamb as it seems too simple a dish and one that wouldn't really extend my culinary horizon. However, one of my dinner guests is a big fan of roasted meats and I figured that pleasing my guests was just as important as pleasing me. With this recipe I actually pleased all of us.

I must say that this was the best leg of lamb I had ever roasted. It was succulent, tender and very savory throughout. The spices combined very well so as to enhance the flavor of the lamb rather than cover it. We were all very pleased with the meat, and I would certainly serve it again.

The leg of lamb I cooked was Australian and I bought it at Costco - I very much recommend you try it.

Roast Leg of Lamb


  • 1 leg of spring lamb
  • 1 tsp. garlic, crushed
  • 1 tsp. fresh basil, minced
  • 1 tsp. fresh mint, minced
  • Salt and pepper to taste
  • Dried Rosemary to taste
  • 1 yellow onion, sliced


    Mix garlic, basil and mint. Cut deep slits into the lamb and fill them with the mixture. Salt and pepper the lamb. Sprinkle with dried rosemary and top with the sliced onions. Cover with aluminum foil and roast in a 350F oven, about 1/2 hour per pound of lamb. Remove the foil for the last 1/2 hour of cooking.

    Adapted from: Dining at Noah's Table.

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