Lamb Leg Roast

Lamb Leg
30min Preparation
1H Cooking
6 Portions


  • 1 leg of lamb Fontaine Family (approximately 3 kg)
  • 5 large garlic cloves, peeled, sliced into 4
  • 30 ml (2 Tbsp) extra virgin olive oil
  • 60 ml (1/4 cup) Dijon mustard
  • 2 lemons, juice of
  • Sea salt and black pepper to taste
  • 4 sprigs of fresh rosemary


  1. Preheat the oven to 450 F (230 C).
  2. Place the leg of lamb on a cutting board. Using a sharp knife, make about 20 small slits. Insert a slice of garlic into each slit,
    pushing it well into the slit.
  3. Rub the leg of lamb with olive oil over the entire surface using your hands. Brush the leg with Dijon mustard. Sprinkle generously with sea salt and black pepper.
  4. Place the leg of lamb in a large roasting pan with a grill. Roast for 15 minutes in a hot oven to brown the surface. Then reduce oven temperature to 325 °F (160 °C). Drizzle the leg of lamb with lemon juice. Place rosemary sprigs on the leg and roast for about 20 minutes per kg or until a thermometer registers 130 °F (55 °C).
  5. Remove the lamb from the oven, wrap the entire tray and lamb with 3 layers of aluminum foil. Let rest for 20 minutes before serving.

Side dishes

Slice and serve with a side of baby potatoes and fresh seasonal vegetables or serve on a bed of rice with toasted sliced almonds.

Tips and Tricks

What to do with your leftovers? Put the rest of your lamb roast to good use with these simple recipe suggestions. From bowls of salad or rice to pita sandwiches and soups, there are so many ways to use leftover lamb.