Best Leg of Lamb

Total Time Prep: 15 min. + marinating Bake: 2-1/2 hours + standing
Yield 12 servings
Test Kitchen Approved
When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared a leg of lamb recipe using these ingredients. She didn't give the amounts, but I've come close to recreating them. —Karen McAshan, Kerrville, Texas

Ingredients

  • 1/3 cup minced fresh rosemary
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 8 garlic cloves, minced
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bone-in leg of lamb (7 to 9 pounds), trimmed
  • 1 cup chicken broth

Directions

  1. In a small bowl, combine the first 7 ingredients; rub over leg of lamb. Cover and refrigerate overnight.
  2. Place lamb, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours.
  3. Add broth to pan; cover loosely with foil. Bake 1 to 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing.

Nutrition Facts

1 slice: 246 calories, 11g fat (4g saturated fat), 120mg cholesterol, 320mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 33g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

When Julia Child visited my cousin's winery 20 years ago for a TV segment, she prepared a leg of lamb recipe using these ingredients. She didn't give the amounts, but I've come close to recreating them. —Karen McAshan, Kerrville, Texas
Recipe Creator

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