Easter/Passover/NoRooz Leg of Lamb!


mmmm gaaahhhhhhhh drool

Nothing says “Happy Easter/Passover/NoRooz” like a lovely leg of lamb.  This was my first attempt EVER at lamb leg and I have to say, I impressed even myself, if not several of the neighbors.  The roasted meaty smell wafting down the shared hallway was intoxicating.  Astoundingly easy to prepare, then pop in the oven for 4 hours and forget about it!  Quite a crowd-pleasing receipe!


  • (1) 3-5 lb leg of lamb (with bone)
  • 3 tablespoons olive oil
  • (1) head of garlic, peeled, with each clove (if very large) halved
  • salt & pepper
  • (1) cup white wine
  • (6) bay leaves
  • (6) sprigs rosemary
  • (1) large bunch fresh thyme sprigs


-Preheat your oven to 300 degrees

-Get your butcher (or fearless self/husband) to trim away the sinew, the silver skin, and also clean the area around the bone at the bottom.  Rub the meat with 1 tablespoon of olive oil.  Make tiny slits deep enough for you to push the garlic cloves in so you no longer see them.  Salt and pepper all sides liberally.


garlic insertion shot

-Preheat your roasting pan for searing.  Add the remaining 2 tablespoons of olive oil and once hot, sear the leg on all sides, creating a deep golden crust on the outside.

-Deglaze the pan with 1 cup of white wine.  Lay the rosemary and thyme on and around the leg.  Scatter the bay leaves.


sear it, scatter herbs, roast, eat, collect accolades…

-Roast at 300 for 4 hours, turning once halfway through the cooking time.  Remove from oven and spoon pan juices over top.  I served ours with roasted potatoes and tomatoes.  YUMMMMM.  Happy Easter/Passover/NoRooz!

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