Herb and Garlic Rubbed Roasted Leg of Lamb

6-8 servings


4 pound leg of lamb bone in or out
1 1/2 tablespoon of Kosher salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of paprika
2 teaspoons of cumin
1 tablespoon of coriander seeds
3 tablespoons of olive oil
Cracked pepper to taste
1 Large Onion
5-6 Celery Stalks
3-4 Large Carrots


In a food processor, process together the herbs, spices, oil, salt and pepper until it becomes a paste.

Next, truss the lamb and rub it down on all sides with the processed spice mixture and then place the lamb on a rack in a roasting pan. Roughly chop Onion, Carrot and Celery. Place vegetables in the bottom of the roasting pan. Bake in the oven on 450° for 30 minutes.  After the 30 minutes are up, turn the heat down to 350° and cook for 60 minutes or until there is an internal temperature of 145°, or medium-rare.

To serve simply slice alongside of the bone if you have a bone-in lamb or slice straight down if there is no bone.

Download Recipe PDF  |  Recipe created by Chef Billy Parisi


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