Herb Roasted Leg of Lamb

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1 trimmed boneless leg of lamb (about 5 pounds), rolled and tied or netted
2-1/2 teaspoons SALT FOR LIFE® 75, divided
1 teaspoon freshly ground black pepper
1/4 cup plus 1 tablespoon olive oil, divided
5 cloves garlic, peeled
¼ cup fresh rosemary
1 tablespoon fresh thyme
Zest and juice of 1 lemon


1. Pat lamb dry with paper towels. Cut ½-inch deep slits evenly over the lamb with paring knife. Season lamb with 2 teaspoons SALT FOR LIFE® 75 and pepper. Cover; let stand at room temperature 1 hour.
2. Preheat oven to 325°F. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat. Place lamb in skillet. Sear until well browned on all sides, about 1 minute per side. Transfer lamb to wire rack in large roasting pan. Roast 45 minutes.
3. Meanwhile, blend together remaining ½ teaspoon SALT FOR LIFE® 75, remaining ¼ cup oil, garlic, rosemary, thyme, lemon zest and lemon juice in small food processor.
4. Remove lamb from oven. Brush all sides of lamb with half of herb mixture. Cover loosely with foil. Return to oven; roast an additional 1 hour 15 minutes or until instant-read thermometer registers 135° - 140°F. Remove lamb from oven; place on cutting board. Spoon remaining herb mixture over lamb. Tent with foil; let rest 15 minutes. Carefully remove kitchen twine or netting before slicing.

NUTRITION FACTS: Serving size: 3 oz (85g), Amount Per Serving: Calories 270, Total Fat 21g (32% DV), Cholesterol 65mg (22% DV), Sodium 150mg (6% DV), Potassium 190mg (5% DV), Total Carb. 1g (0% DV), Dietary Fiber 0g (0% DV), Protein 18g, Vitamin A (0% DV), Vitamin C (4% DV), Calcium (2% DV), Iron (8% DV).  Percent Daily Values (DV) are based on a 2,000 calorie diet.