When you buy leg of lamb, talk to your butcher, please shop wisely, no old lamb , ask for the leg to be trimmed.


  • 1 4 to 5 lb leg of lamb, bone-in, fat trimmed
  • Salt and pepper
  • Extra virgin olive oil
  • 9 garlic cloves, peeled and sliced; more for later
  • 2 ½ cups water
  • 4 yellow onion, peeled and quartered
  • 1 tsp paprika; more for later
  • 3 tsp garlic powder
  • Fresh parsley for garnish, optional

For the rub:

  • 15 garlic cloves, peeled
  • 3 tbsp dried oregano
  • 3 tbsp dried mint flakes
  • 3 tbsp paprika
  • ¾ tbsp ground nutmeg
  • ½ cup olive oil
  • 2 lemons, freshly squeezed

Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour.

In a food processor, blend all rub ingredients. Place in a bowl

Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. Then dry the and make a few slits on both sides. Season generously with salt and pepper.

Turn the oven on broil. Place the leg of lamb on a wire rack; place the rack directly on the top oven rack so that it’s only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared.

Remove put oven on  325 degrees F

When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides  rub and place it in the middle of a roasting pan on top of an inside metal rack . Add  the water to the bottom of the  pan.

  • Season the onion wedges with the paprika, garlic powder and a little salt, then add them to the pan.
  • Place foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 1 hour.
  • Remove the foil and return the roasting pan to the oven for another 10 to 15 minutes or until the lamb temperature registers 130 degrees F for medium-rare.
  • Remove the pan from the oven and let the leg of lamb rest for about 15 minutes before serving/slicing.
  • Garnish with parsley & onions

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