Easter Leg of Lamb

Linda Kauppinen


The fond memories of spending Easter at my grandparents house! This is the way my grandmother always prepared her leg of lamb for Easter. The only changes made were the addition of the rosemary and mint jelly courtesy of my late British husband who incorporated those into the recipe.


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30 Min
2 Hr


  • 1
    leg of lamb (i use bone in up to 7 lbs)
  • 4 clove
  • 2 tsp
    rosemary, dried
  • ·
    salt & fresh ground pepper
  • 1/2 Tbsp
    garlic powder
  • ·
    mint jelly (i use ballymaloe)

How to Make Easter Leg of Lamb


  1. Preheat your oven to 450°F.
    Prepare your leg of lamb by rinsing in cold water and patting dry. Place in a deep roasting pan, fat side up.
  2. Peel and slice your garlic into long thin slices. Pierce your lamb with long thin sharp knife to make spots to insert your garlic. (I like a lot of garlic, so I make pierces about every 2 inches). Insert garlic slices into spots you pierced with the knife.
  3. Take your dried rosemary and grind between fingers as you scatter it on top of the roast. Add your ground pepper and lightly add garlic powder & salt to the top of the roast.
  4. Place in preheated oven and roast for 20 minutes.
    Now lower your oven temperature to 325°F and continue roasting until done to your liking.
    I cook mine at 25 to 30 min./lb. for Medium and your meat thermometer should read 160°F
    NOTE: You will NOT want to over cook your lamb!!
    I find it has the best flavor when cooked to Medium.
  5. Lamb Leg, bone in
    5 to 7 lbs. Roast 325°(165º C)
    20 to 25 min./lb. Medium rare 145°F / 43.5°C
    25 to 30 min./lb. Medium160°F /56.9°C
    30 to 35 min./lb. Well done170°F / 62.4°C
    7 to 9 lbs. Roast 325°
    15 to 20 min./lb. Medium rare 145°F / 43.5°C
    20 to 25 min./lb Medium160°F / 56.9°C
    25 to 30 min./lb. Well done170°F / 62.4°C
  6. I serve with mashed potatoes and a vegi.. usually steamed carrots and mint jelly for the lamb.. YUM!! The drippings from the lamb make an awesome gravy too! When making the gravy be sure to use some of the potato water you used to boil your potatoes in!
  7. NOTE: Most people have never eaten lamb and of those who have, many have had a bad experience. There are at least two reasons for this. First, they have eaten mutton, an older sheep.
    Second, lamb must be served very hot for the best flavor.

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