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+ servings

Roast Leg of Lamb

Prep Time40 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Servings: 8 - 10 servings


  • 1 boneless short leg of lamb rolled & tied (about 4 lb.)
  • 2 sprigs fresh rosemary chopped
  • 2 cups plain yogurt
  • salt & pepper
  • ½ cup red wine


  • Chop the rosemary and roll and tie the boneless leg of lamb unless you have your butcher do it for you.
  • Combine lamb, yogurt and rosemary in a large bowl and let marinate covered in the refrigerator.
  • Just prior to cooking, preheat oven to 475°F.
  • Remove lamb from marinade, season with salt and pepper, and place in your roasting pan.
  • Place roasting pan on your oven's middle rack, and cook for 10 minutes at 475°F.
  • Reduce heat to 400°F and continue cooking for another 40 minutes or until the roast reaches an internal temperature between 140°F - 150°F depending how you like it.

Deglaze Pan and Make the Gravy

  • Remove roast from pan and place on platter. Cover with tin foil to keep warm.
  • Tilt the pan to one side and spoon off the excess fat.
  • Place the roasting pan over medium heat, add wine, and bring to a boil.
  • Scrape the bottom of the pan with a wooden spoon to release the brown pieces stuck to it.
  • Reduce the liquid by half and add any juices accumulated on the platter holding the roast.
  • If so desired, add a tab of butter for a little more richness.
  • Cut the lamb into ¾ inch slices, plate with side dishes and serve with gravy on the side.