Roast Leg of Lamb with Garlic and Rosemary #SundaySupper

Today Sunday Supper is sharing some of their favourite Passover and Easter ideas. As with any holiday time cooking can sometimes be stressful because you are often juggling a lot of activities with meal prep. So having to follow a complicated recipe can sometimes just make things harder. I wanted to share with you my easiest roasted lamb recipe that I use a lot. The thing about this recipe is it isn’t about following a recipe, all ingredients are eye balled and it can easily be adjusted for how many people are you cooking for.

Roast Leg of Lamb with Garlic and Rosemary

Boneless leg of lamb size will vary depending on how many you are serving (225g/8oz per person)
Garlic cloves, thinly sliced
Dried or fresh Rosemary, chopped
Salt and pepper
New potatoes (150g per serving)

Cut slits into the lamb large enough so you can stick one slice of garlic into it. I use enough garlic to have a slice every two finger space. Sprinkle the top of the lamb with rosemary, salt and pepper. I gently sprinkle the amounts but you will want appropriately 1 tsp of dried rosemary for every 500g of lamb.

Toss new potatoes in a small amount of butter with some freshly cracked salt and pepper. I also sprinkle a little bit of rosemary on them.

Place roast in the middle of your roasting pan and surround with the new potatoes.

Put roast into a pre-heated 180C (350 F) oven and cook until the lamb is cooked to medium well; about 30 minutes per 500g. The flavour is best if meat is still slightly pink. Serve lamb with your favourite side dishes. We love pairing it with roasted parsnips, carrots and beets.


Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes




Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

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22 thoughts on “Roast Leg of Lamb with Garlic and Rosemary #SundaySupper

  1. I have to confess that I have never tried cooking lamb meat. It’s such an exotic meat type in central Europe. Sure some folks know how to prepare it but one has to find them and here in India it’s commonly cooked by Muslims. Anyhow I am happy that I came across your recipe, I certainly learned a few tips here and there. =)

  2. Love this recipe! So beautifully presented, and adore that it uses real flavors, prepared simply. In my book, that’s always a winner! 😉

  3. THANK YOU for this post! Instead of our usual ham, I ordered a leg of lamb for Easter. I was going to stud it with rosemary and garlic, but that’s as far as my plans have gotten. Perfectly done!

  4. I *love* roast leg of lamb! This is very similar to how our family prepares it (and other roasts)–stuffing slivers of garlic into the slits makes all the difference. I also jab fresh rosemary into those slits too, then roast the whole thing in white wine. Your dish looks perfect!

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