Entrees, Holiday Recipes

Roasted Leg of Lamb

October 6, 2015

This is one of my roasted leg of lamb recipes I made a couple of years ago.  I just found it and thought I would share on my website as I am moving my recipes to my website.  My friend’s mother raises grass fed lamb and sells to The Kitchen in Sacramento every year.  It’s the most amazing lamb you ever tasted!  I am always grateful when I get invited to cook one of her lambs!

grass fed


  • 7 to 8 pound leg of lamb roast with bone in
  • 8-10 garlic cloves
  • 3 to 4 tablespoons fresh chopped rosemary
  • 3 to 4 tablespoons extra virgin olive oil
  • 2 cups Guinness stout beer
  • 1/2 to 3/4 cup honey
  • 2 teaspoons dried juniper berries (you can find at Whole Foods) – other substitutes could be dried blueberries or blackberries
  • 3 bay leaves
  • kosher salt and pepper to taste
  • black pepper to taste


Preheat oven to 375 degrees.

  • Let leg of lamb roast sit for approximately 10-15 minutes to reach room temperature.
  • Insert 8 of the garlic cloves into meat by creating small wholes with a knife all over roast (both sides).
  • Baste lamb with olive oil, part of the chopped rosemary, salt and pepper.
  • In a bowl mix the Guinness stout beer, honey, chopped garlic (about 1 to 2 cloves), juniper berries, and bay leaves.  Note:  It is best to heat the honey so it blends with the bear mixture.
  • Place lamb roast into roasting pan.
  • Pour part of the mixture carefully over lamb roast.  Leave enough for basting.  Use a spoon to get some of the juniper berries, garlic and rosemary and place over the lamb.
  • Turn over down to 325 and place lamb into over.
  • Baste every 10-15 minutes.
  • Cook 13-15 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees.  Lamb is best at medium rare!
  • Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.



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