Roasted Leg of Lamb

Total Time
1 hr 6 min
6 min
1 hr
For the perfect side to the lamb, roast some vegetables.


garlic clove(s)

3 medium clove(s), minced


1 Tbsp

poultry seasoning

2 tsp

table salt

1½ tsp

black pepper

½ tsp

uncooked lamb leg(s)

2¼ pound(s), trimmed

uncooked onion(s)

4 medium, sliced

white wine

¾ cup(s), or dry vermouth


  1. Preheat the oven to 400°F. Lightly spray a roasting pan with nonstick spray.
  2. Stir together the garlic, paprika, poultry seasoning, salt, and pepper in a small bowl. Add enough water to form a thick paste and rub all over the lamb.
  3. Place the lamb in the prepared roasting pan and top with the onions. Pour the wine into the pan. Roast until an instant-read thermometer inserted into the center of the lamb registers 145°F for medium-rare, about 1 hour.
  4. Transfer the lamb to a cutting board and let stand 10 minutes. Cut into 24 slices and serve with the onions. Yields 3 slices lamb and about 1⁄2 cup onion per serving.


Arrange in overlapping rows in a shallow baking dish sprayed with olive oil nonstick spray, 4 zucchini, sliced, and 8 small tomatoes, sliced. Sprinkle with fresh or dried thyme, salt, and pepper; spray lightly with nonstick spray. Bake alongside the lamb.

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