Recipe By danhubin
Rating
Published Apr 2nd
Prep 10m Cook 50m Additional 20m Ready In 80m
Servings 4 servings Calories 276.1

An herb rub makes this leg of lamb so good! I always knew it was Easter when my mom made it, and the whole house smells awesome when it’s cooking. It’s the only recipe I specifically asked for when I moved out on my own.

Recipe Ingredients

  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon ground dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon dried marjoram
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 1 bay leaf
  • 2 pounds leg of lamb

Cooking Directions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Mix garlic, salt, pepper, ginger, thyme, sage, add marjoram in a bowl. Stir soy sauce and vegetable oil into the garlic mixture until loosely paste-like; add the bay leaf.
  3. 3 Cut slits into the lamb on all sides. Rub herb mixture over entire surface of lamb, massaging it into the slits. Put lamb in a roasting pan.
  4. 4 Roast lamb until browned on the outside and red in the center, about 50 minutes for rare. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Cover lamb loosely with aluminum foil and cool about 20 minutes before carving.

Nutrition Facts

  • Calories 276.1
  • Carbohydrate 1.3 g
  • Cholesterol 91.1 mg
  • Fat 17.8 g
  • Fiber 0.4 g
  • Protein 26.3 g
  • Saturated Fat 6.4 g
  • Sodium 781.1 mg
  • Sugar 0.1 g

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Chef's Notes

Make sure you multiply the rub recipe by half the number of pounds of lamb you have; you'll want enough to put a good coat over the whole leg.

Reviews

  1. Excellent recipe. I tripled the quantities for a 5 pound boneless leg of lamb, and that was about right. I cooked the lamb at 325* until it hit 133*, which took just over two hours. It increased to 138* after 20 minutes of resting, and turned out a perfect medium rare throughout. This will now - Read more ...
  2. This is the perfect marinade. Great on lamb. Also great on beef (especially prime rib roast)! Been making this recipe (from a 50 year old NY Times Cookbook) but recently lost the book. So glad to have found it here!
  3. Very good and very easy. My family loved it. Made it last week and I'm making it again today. I was looking for a recipe to cook lamb in the crock-pot as it is too hot to turn on the oven. They didn't peak my interest. I came across this recipe and thought it sounded - Read more ...
  4. Rubbed this marinade on a rack of lamb. It was so good. I will be using this recipe from now on for herb crusted rack of lamb.
  5. I did this recipe for Christmas party and everyone love love it. One of my friend she doesn't like lamb try it and she just love it.Thank you danhubin for the recipe. i'll keep it in my cook book.:)
  6. AWESOME!! Tender juicy and flavorful!
  7. So easy and perfect for a cold winter night! Substituted worcestershire sauce for Soy sauce due to gluten problems worked perfectly
  8. Easy and delicious.
  9. I used a variation of this rub (without soy sauce and using fresh herbs) as a quick marinade for some thick lamb sirloins. Quickly seared on the stovetop in a cast iron skillet, then finished in a 350 degree oven. So delicious! Thanks for the flavor boost with this rub recipe.
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