Roasted Leg of Lamb with a Sweet Garlic Parsley Rub

I recently stumbled upon Dino’s Bakery and Mediterranean Market.  It just opened up a new world of flavors.  If you haven’t done it already, Google the specialty markets near your home.  Another market worth finding is an Asian market ~ that’s where I find my adorable quail eggs.  It is such a treat and a diversion from the same ole, same ole that your traditional grocers offer.  You will discover new meats, spices, and even produce that aren’t in your typical purchase list for the week.
Roasted Leg of Lamb with Sweet Garlic Parsley Rub

Roasted Leg of Lamb with a Sweet Garlic Parsley Rub


  • leg of lamb (mine was about 8-10 pounds)
  • 1 bunch of fresh parsley
  • juice of 1 lemon
  • sea salt and ground pepper
  • 1/4 cup avocado oil (or preferred oil)
  • 1/4 cup raw honey (optional)
  • 6-8 cloves of garlic
  • 2 red onions


  1. In food processor, blend the parsley, lemon juice, a litle salt & pepper, oil, honey, and 3-4 cloves of garlic.  Blend until smooth.  You want to be able to spread it over the meat, so if it is still not spreadable, just add a little more oil until preferred consistency.
  2. The next trick is finding a baking dish large enough to house this little monster.  I didn’t have one, so I purchased a disposable aluminum pan at my grocery store.
  3. Place your lamb in the pan.  Spread the food processor mixture all over the lamb.  Refrigerate for 1-3 hours.
  4. Preheat oven to 250 degrees F.
  5. Remove lamb from refrigerator.  Roughly chop one of the onions and scatter around the leg.  Add remaining cloves of garlic. Pour about 1/4 cup of water in the bottom of the pan.  Season the top of the leg again with additional salt.  Cover with aluminum foil creating a little “smoker tent”.
  6. Cook for 1 hour.  Increase oven temperature to 300.  Cook for an additional 30 minutes.  Increase oven temperature to 350 and cook uncovered until done.  The remaining cooking time will depend on how large your piece of meat is and how done you like your lamb cooked.  I like mine to reach 145 degrees F as the internal temperature.  Let rest for 15 minutes before slicing (this step is crucial to that nice, juicy meat).
  7. The lamb is fantastic any way you cut it, but my favorite way is sliced as thin as possible so make sure you have a sharp or electric knife.
  8. Thinly slice the remaining red onion.  Serve with sliced lamb.  It is also great on a bed of greens.
  9. Enjoy!

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One Comment

  1. Pingback: Jalapeño-Pesto Minty Rack of Lamb

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