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Somerston Estate Priest Ranch
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Roast Leg of Lamb

Roast Leg of Lamb
Recipe Date:
October 14, 2024
Serving Size:
12
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
This garlic-heavy dry rub complements a lean and flavorful leg of lamb. Dried oregano and basil bring an herbaceous fragrance to balance out the Mediterranean Dry Rub and make this the perfect centerpiece for those who avoid pork and beef on the holiday table. The quick and hot roasting method minimizes the fuss, so you have more time to spend with family and friends!
Ingredients
  • 7 lbs Boneless Leg of Lamb (butterflied)
  • Extra Virgin Olive Oil, as needed
  • Mediterranean Dry Rub, as needed
Directions

Set oven to 475 degrees.

Pat lamb dry and place flat on a roasting rack set over a rimmed baking sheet.

Drizzle olive oil over the lamb, then sprinkle with Mediterranean Dry Rub until evenly coated.

Place in oven and roast until an instant-read thermometer reads 130 degrees for medium-rare, about 30-40 minutes.

Remove from oven, tent loosely with foil, and let rest for at least 20 minutes before slicing and serving.

Notes:

When determining the amount of lamb to prepare, plan on serving about ⅓ to ½ pound per person. If you want to ensure leftovers for your guests, budget for ½ pound per person.