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Roasted Bone-in Leg of Lamb featuring Herzog Wines

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  • Author: Living the Gourmet
  • Total Time: 2 hours 45 minutes
  • Yield: 1 leg of lamb 1x


  • 8 - 9 lb. bone-in leg of lamb - scored

For the Rub:

  • 1 bunch of Italian parsley
  • 1 head of garlic
  • 4 sun-dried tomatoes
  • 1 tbs. capers plus tbs. of caper juice
  • 1 1/2 inch piece of Romano cheese
  • 1 tsp. black pepper
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 4 tbs. olive oil


  1. Combine all of the ingredients for the rub in a food processor and give a few good chops to form a paste.
  2. Score the fat of the leg of lamb with a sharp knife ¼ inch deep forming diamond shapes.
  3. Rub the lamb under and over with the rub mixture.
  4. Let the lamb rest at room temperature for 1 ½ to 2 hours before cooking.
  5. Preheat Oven 350 degrees F.
  6. For a medium rare leg of lamb cook 20 minutes per pound.
  7. For medium-rare to medium doneness, an instant-read thermometer inserted into the center should read at least 135 degrees F.
  8. Let the lamb rest after it is taken out of the oven for at least 15 minutes before slicing.


Prep Time does NOT include Inactive Prep Time.

  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes


  • Serving Size: 8-10
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