Roasted Leg of Lamb

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Serving: Serves 10
Prep Time: 30 Minutes
Cooking Time: Marinate 2 Hours, Cook 1 Hour 40 Minutes

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1. Wash hands with soap and water.

2. Rinse all fresh produce items under cold running water prior to prepping.

3. Place lamb in a roasting pan. Poke several slits into each side of lamb with tip of a paring knife; set aside. Wash hands after handling raw lamb.

4. In a medium bowl, combine oil, lemon juice, garlic, herbs, 1 teaspoon red pepper flakes, salt and pepper; whisk until smooth. Rub marinade all over lamb, massaging it into the meat and slits. Wash hands after handling raw lamb.

5. Cover and refrigerate a minimum of 2 hours or overnight.

6. In a small saucepan over medium heat, combine marmalade, vinegar, water and remaining red pepper flakes; bring to a boil for 2 minutes. Remove from heat and strain through a mesh strainer, discarding the orange peel. Allow sauce to cool completely.

7. Once cool, place sauce and mint leaves in a food processor and process until finely chopped; set aside.

8. Remove lamb from refrigerator and bring to room temperature.

9. Preheat oven to 350 degrees Fahrenheit.

10. Remove lamb from roasting pan and wipe pan clean; set rack inside and replace lamb. Roast in the oven for 1 hour 20 minutes or until internal temperature reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer.

11. Remove from the oven, tent with foil and transfer to a cutting board. Let rest for 15 minutes before carving.

12. Serve lamb with mint sauce.


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Nutrition Facts

Nutrition Information Per Serving

Calories: 750

Total Fat: 50g

Saturated Fat: 20g

Cholesterol: 240mg

Sodium: 209mg

Total Carbohydrates: 1g

Dietary Fiber: 0g

Sugars: 0g

Protein: 71g