Roast Leg of Lamb

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Roast Leg of Lamb

Roast Leg of Lamb

Inspired by the healthfulness and delicious simplicity of rustic Greek cooking.

Serves 8

Prep Time 15 min

Total Time 105 min.


  • 1 4- to 5-pound bone-in leg of lamb, shank portion, trimmed of fat
  • 3 cloves garlic, sliced
  • 1 1/2 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme leaves
  • Kosher salt & freshly ground pepper, to taste
  • 3/4 cup water

Cooking Directions

Step 1

Preheat oven to 350°F. Place a wire rack in a shallow roasting pan.

Step 2

Make short, deep slits all over lamb with a sharp knife and fill with garlic slices. Rub the lamb with oil and sprinkle with oregano, thyme, salt and pepper. Transfer to the prepared pan.

Step 3

Roast the lamb for 1 hour. Add water to pan and roast until an instant-read thermometer inserted into the center registers 135°F for medium-rare, 15 to 20 minutes more. Transfer the lamb to a serving platter, tent with foil and let rest for 15 minutes before carving.

Step 4

Meanwhile, skim off any fat from pan juices and pour juices into a small saucepan. Reheat gently over low heat. Carve the lamb into thin slices and serve with pan juices.