Roasted Leg of Lamb

Roasted Leg of Lamb


1/4 cup olive oil
1/2 cup fresh thyme leaves
8 cloves garlic, minced
1/4 cup rosemary, roughly chopped
3 tbs juniper berries, crushed
1/4 cup kosher salt
1/4 cup cracked black peppercorns
1 bone-in roast, 12-15 lbs
3 tbs vegetable oil
4 cups beef stock
This recipe is very versatile. It may be used for beef, pork, or venison.

  • Make the rub by combining the olive oil, thyme garlic-rosemary, juniper berries, salt, and pepper until it resembles a coarse paste. Add a little more olive oil if needed to make it goopy enough to spread.
  • Rub the mixture onto the meat, wrap in plastic wrap and refrigerate overnight.
  • Remove the meat from the refrigerator several hours before cooking. It should be at room temperature when it goes on the oven or on the grill.
  • Preheat the oven to 350 degrees or make an indirect charcoal fire,
  • Drizzle the meat with vegetable oil and pat it lightly to coat it evenly. 
  • Place the meat on a roasting rack and roast it undisturbed for 1 hour.
  • Heat the stock to a low simmer on the stovetop, then baste the meat and roast for another hour.
  • Turn the roast and repeat the basting.
  • After 15 minutes, check the meat in its thickest part with an instant-read thermometer.
  • The cooking time will depend on the size of the roast.
  • Remove the roast when the thermometer reads 120 degrees for rare, or 130 for medium-rare. Keep in mind that the meat will keep cooking after it is removed from the heat.
  • Remove the roast to a large cutting board and allow it to rest for about 30 minutes, tented with aluminum foil.
  • Carve and serve.




20 min


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