3/27/13 - Roast Leg of Lamb

Font Size:
Default font size
Larger font size

Posted: Wednesday, March 27, 2013 12:46 pm | Updated: 2:41 pm, Wed Sep 11, 2013.


1 leg of lamb, bone in (about 6 to 7 1/2 pounds)

1/4 cup fresh lemon juice

8 cloves garlic, minced

1 tablespoon salt

2 teaspoons coarsely ground black pepper

1 cup chopped fresh herbs (combination of rosemary,tarragon, and thyme)

4 shallots quartered


Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice, and Rub the garlic evenly all over the surface of the meat. Purée the herbs in 2TBSP olive to form a paste a rub the lamb with it . Season the meat with the salt and pepper and place the lamb in a roasting pan. Arrange onions and shallots in bottomof the pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F. Glaze lamb in the last twenty minutes of cooking . Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Glaze lamb before serving

Pomegranate balsamic glaze

1 1/2 cups pomegranate juice

1/2 cup balsamic vinegar

1/4 cup sugar

1 cinnamon stick

2 star Anise

2 thyme sprigs

1 tsp butter

In small sauce pan combine juice, vinegar, sugar, cinnamon, anise, and thyme, reduce over medium heat until a thick syrup forms. Finish by whisking in the butter

Rules of Conduct

  • 1 Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
  • 2 Don't Threaten or Abuse. Threats of harming another person will not be tolerated. AND PLEASE TURN OFF CAPS LOCK.
  • 3 Be Truthful. Don't knowingly lie about anyone or anything.
  • 4 Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
  • 5 Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
  • 6 Share with Us. We'd love to hear eyewitness accounts, the history behind an article.

Welcome to the discussion.


  • ruskindwin posted at 10:45 am on Thu, Mar 28, 2013.

    ruskindwin Posts: 5

    Why aren’t you on the food network?

  • pattymiller posted at 10:43 am on Thu, Mar 28, 2013.

    pattymiller Posts: 5

    Chef Judi I know that you personally don’t even like lamb, yet you create a killer recipe- now that is a GREAT chef!

  • cathykindard posted at 4:12 pm on Wed, Mar 27, 2013.

    cathykindard Posts: 2

    Can I use that glaze on turkey?