Leg of Lamb
Perfect Leg of Lamb

This recipe, modified from Bon Appetit, has been our Easter main dish for about 20 years.  It pretty much is Perfect.​


1 6 lb. leg of lamb, fat removed*

2 garlic cloves, minced

1 tablespoon sweet paprika

1 tablespoon fresh rosemary or 1 1/2 teaspoon dried rosemary

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Basting sauce:

3 tablespoons Butter Olive Oil

1 6 oz. can frozen orange juice concentrate, thawed

1/4 cup dry red wine

Let meat come to room temperature.  Preheat oven to 350 degrees or grill to medium high.  Make 12 half-inch slits in the meat with the point of a paring knife.  Combine seasonings and press a little of the mixture into each slit.  

Rub any remaining spice mix onto the meat.  


Simmer basting sauce ingredients for 15 minutes and set aside.  You will baste the lamb with the sauce every 15 minutes after the first hour of roasting.

Insert a meat thermometer into the thickest part of the lamb, but not touching bone.  Roast 12-15 minutes per pound or 130-135 degrees for rare; 18-20 minutes per pound or 140-145 degrees for medium; or 30-35 minutes or 30 minutes per pound for well done.

Remove from the oven or grill and let rest, covered with foil, 15 minutes before carving.

To carve, set lamb on its side and slice across the wide end toward the shank.  This avoids bone and enables you to cut large pieces of meat.

* We always get a boneless leg of lamb and butterfly it ourselves, removing as much fat and waste as reasonably possible.