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+ servings

Roasted Leg of Lamb

A tender, juicy, succulent roasted leg of lamb.
Prep Time 10 mins
Cook Time 3 hrs
Resting time 15 mins
Total Time 3 hrs 25 mins
Course Main Course
Servings 6


  • 1 6-7 lb. leg of lamb (bone-in, untrimmed)
  • 2 Tbsp. coriander seed (freshly ground)
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 medium onions (roughly cut, skin on)
  • 4 cloves garlic (whole, unpeeled)
  • ½ cup water


  • In a small bowl, combine the ground coriander, salt, and pepper. Blend well and set aside.
  • Place the oven rack as close to the center as possible, then preheat to 350° F.
  • Line the bottom of a roasting pan with heavy-duty foil.
  • Spread the cut onions, garlic, and ½ cup of water on top of the foil. This will impart a lively flavor and fragrance to the recipe during roasting.
  • Place a roasting rack over the onion mixture.
  • Place the lamb on the rack, fat-side up. Leaving the fat on will flavor and moisten the meat.
  • Sprinkle the coriander, salt and pepper on the surface of the lamb, gently rubbing them in.
  • Roast the lamb for about 2 1/2 to 3 hours, basting periodically with the juices from the bottom of the pan. (There is no need to turn the meat during roasting.)
  • Remove the roast to a carving board, allowing the meat to rest for about 15 minutes before slicing.
  • Serve with pan juices that have been skimmed of fat.


Special Note: Do Not discard the juices at the bottom of the pan! When cooled, strain the juices into a food storage container, discard the onion & garlic. Cover.
Refrigerate overnight. Remove the layer of fat which hardens on the top. What’s left is a flavorful broth to use as a base for soup or sauces.
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