Roasted Lamb

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IngredientsRoast Lamb - Boneless leg of lamb 2

  • 1 (5-lb.) boneless leg of lamb
  • 2 lemons, halved and divided
  • 1/4 cup chopped fresh oregano
  • 2 1/2 teaspoons salt
  • 2 teaspoons pepper
  • Kitchen string
  • 1 garlic bulb, unpeeled
  • 1/4 cup olive oil
  • 1 cup low-sodium chicken broth

Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leave


  1. Preheat oven to 350°. Unroll lamb, if necessary.
  2. Rub 1 lemon half on all sides of lamb, squeezing juice from lemon.
  3. Stir together oregano, salt, and pepper; rub on lamb.
  4. Roll up lamb, and tie with kitchen string.
  5. Place lamb on a lightly greased rack in a roasting pan.
  6. Separate garlic cloves (do not peel), and place around roast.
  7. Drizzle olive oil over lamb and garlic cloves.
  8. Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
  9. Bake at 350° for 2 hours to 2 hours and 15 minutes or until a meat thermometer inserted into thickest portion registers 140° (medium) or to desired degree of doneness.  We use the Chef Remi Cooking Thermometer Click Here
  10. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes before slicing. Garnish, if desired.
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