Classic Roasted Leg of Lamb

March 3, 2016

leg-of-lambHey y’all!! Easter is just around the corner… and sure enough spring will be here in just a few more weeks. I’m trying to coax that beautiful weather back to me as quickly as possible. Seriously I’m sitting at home with a chest cold right now. Life is tough! Especially when you can’t eat cheese due to your sinuses being puffy. So on to perfectly roasted meals that might lead to healthy futures.

What’s great about this classic roasted leg of lamb is that it’s really not very complicated and you’ll get lots of colors on to one plate. Bad news: It will take you a nice chunk of time… like three hours. The best things in life comes to those who wait! Or those that have nothing better to do other than roast a leg of lamb. 


serves 2


2 small lamb legs

1 bulb of garlic

1 bunch of rosemary

2 tbsp olive oil

2 tbsp lemon juice

dash of salt

2 yellow onion, chopped into large chunks

2 red onion, chopped into large chunks

8 oz cremini mushrooms

1 cup lamb stock

1/4 c dry white wine

2 tbsp blood orange juice


  1. Preheat oven to 350°F. In a food processor, combine rosemary, garlic, 1 tbsp olive oil, salt and lemon juice. Brush on to your leg of lambs.
  2.  In a large roasting tin, scatter onions and add lamb. Cover with tin foil, and roast for one and a half hours.
  3. Add lamb stock, dry white wine and the blood orange juice directly to your roasting tin. Scatter crimini mushrooms in with your stock. *Add your lemon and blood orange halves if you so choose. * Cover with tin foil and roast for 30 minutes. Remove tin foil and roast for an additional 30 minutes to 1 hour (until your meat has reached it’s perfect color).
  4. Remove from oven and serve.

Congratulations, you’re going to feel like a super star while eating this! A spring superstar!





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