Leg of Lamb Roast

12 115 1003
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 40 min 6
Leg of Lamb Roast
Health Highlights


1 leg (5lb) Lamb, leg, lean (bone-in preferable though not essential)
1/4 cup Extra virgin olive oil
5 clove(s) Garlic (minced)
3 tbsp Rosemary, fresh
1 pinch Sea Salt
1 dash Black pepper
1 cup Mint, fresh (chimichurri - packed)
1/2 cup Parsley, fresh (chimichurri - flat leaf, packed)
2 clove(s) Garlic (chimichurri - chopped)
1 tsp Hot pepper (chili) flakes (chimichurri)
1/2 cup Extra virgin olive oil (chimichurri)
1/3 cup Apple cider vinegar (chimichurri or half lemon juice)


Preheat the oven to 325 F.

Rub oil all over the lamb. In a hot pan sear all sides for a few minutes. Place lamb roast onto into a roasting pan. Or use the same pot you used for searing.

Rub the garlic and rosemary all over the lamb. Set lamb onto a rack or chop up some onion and carrots and place on that instead. (Make sure you drizzle a bit of oil and salt and pepper onto the veggies, if you do that).

Loosely cover the roast with a piece of foil for the first bit — about an hour. Remove the foil and continue to cook another 40 minutes or so, for a medium-rare roast. The internal temperature should read about 135 F.

Make sure you take time for the lamb to rest — at least 15 to 20 minutes. Slice to the thickness of your liking and serve with chimichurri (recipe below).


Can you tell I’m a huge fan of lamb for this dump? That’s because lamb is wonderfully easy to digest, and easy to find grass-fed. And it’s delicious, of course. Serve with Squash Puree found in Bonus Other section.

This dish definitely serves a family of 4 - 6.


Put parsley, mint, garlic, red pepper flakes, olive oil, vinegar and optional lemon juice in a food processor and pulse 15 to 20 times until blended but not completely pureed (best left a bit chunky).

Pour into a bowl and serve with lamb.

Nutrition Facts

Per Portion

Calories 1003
Calories from fat 508
Calories from saturated fat 128
Total Fat 56 g
Saturated Fat 14.2 g
Trans Fat 0.3 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 33 g
Cholesterol 337 mg
Sodium 287 mg
Potassium 1418 mg
Total Carbohydrate 17.1 g
Dietary Fiber 1.5 g
Sugars 15.5 g
Protein 108 g

Dietary servings

Per Portion

Meat 4.2
Vegetables 0.2

Energy sources


Meal Type(s)