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Pepper Roasted Leg of Lamb

Recipe Date:
August 26, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 7 lbs Leg of lamb
  • 3 cloves Garlic
  • 1 tbsp Extra-virgin Olive Oil
  • 1 Sprig of fresh rosemary
  • Sprig of fresh thyme
  • Coarse salt
  • Ground black pepper

Preheat oven to 450°F. Slice 2–3 garlic cloves. Using small paring knife, cut 1-inch-deep, 1/2-inch-long slits all over lamb, inserting a piece of sliced garlic in each slit as you go.

Next, rub the lamb with 1 T of extra-virgin olive oil, the coarse salt and freshly ground black pepper. Place the lamb in a heavy roasting pan, thick side up, and roast in the oven for about 30 minutes. This will ensure a nicely browned crust on the meat. Reduce heat to 325°F and
continue roasting an additional 30 to 40 minutes until internal temperature reads 130°F for medium rare.

Garnish with a sprig of fresh rosemary and thyme. Serve with Lincourt 2012 Sta. Rita Hills Syrah, and your favorite side dish. Enjoy!