One-Pot Wonders
Leg of Lamb With Garlic Sauce
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29 Reviews
mblewis
September 5, 2022
Absolutely the best lamb I have ever made. I've prepared this three times in the past two months, and will undoubtedly revisit it many times over.
Philip Z.
December 24, 2018
Not to take away anything away from your version, but this is a very old recipe. My mother who died almost 20 years ago, used to make this for our Easter dinner every year during my childhood, over 60 years ago. I have her very stained recipe and the main recipe is identical, but the sauce has a minor difference in that my mom's recipe did not use quite that many cloves of garlic and they were minced in the sauce. I have made it dozens or times myself. It was a nice surprise to find it here.
davis P.
July 2, 2017
I cooked this for my French partner and his little French son, and they both said it was the absolute best lamb they'd *ever* tasted. I credit this entirely to the recipe (and the lamb producer), and not at *all* to my abilities! I didn't change a thing about the recipe, though my leg was a little smaller, so started checking temp earlier. I will definitely make this again!
JenBae
June 1, 2016
This looks and sounds great! Can you make this with a boneless leg of lamb? If so, how many lbs should it be without having to adjust the measurements of the other ingredients?
ChefJune
June 1, 2016
JenBae, I have never ever made it with a boneless leg, but I'm sure you could. I so prefer the added flavor the bone provides. I'm not sure on the amount you'd need for boneless, but a good butcher could surely advise you.
julie
April 18, 2016
I had the pleasure of dining with Chef June last Christmas, and this lamb was absolutely rocking! Julie
GsR
April 12, 2016
There is so much wrong with this recipie for Passover. First, for ashkanizm roasted lamb is not permitted for the Seders, second, mixing fish and meat in the same dish is not kosher, and thirdly, leg of lamb is not a kosher cut. I have never seen kosher leg of lamb in North America. But other than that, how was the play mrs. Lincoln?
ChefJune
April 13, 2016
I'll bet the person who listed it wasn't Jewish. I've done lamb for Passover, but not this recipe, and I've used shoulder.
ChefJune
December 22, 2015
For anyone who's curious, this is going to be our Christmas dinner this year. Haven't made it in a while, and seeing it all over this site lately reminded me how good it is, and how much everyone always loves it. Have already pulled the Chateauneuf-du-Pape to serve with it and am salivating myself. :)
Pegeen
April 13, 2014
I made this a while ago. The lamb and the wine recommendations were delicious. For anyone who might need help with a bone-in leg of lamb, here are a couple easy steps from Real Simple magazine on how to carve it nicely.
http://www.realsimple.com/food-recipes/how-to-carve-a-leg-lamb-10000001037974/index.html
http://www.realsimple.com/food-recipes/how-to-carve-a-leg-lamb-10000001037974/index.html
obleak1
April 24, 2011
I made this today for Easter Sunday luncheon. Really outstanding dish. I set the lamb directly on the oven rack with a pan underneath. I did roast the garlic, used two cups of wine (a GSM), and strained the sauce and finished it with a bit of butter. Served with a gold potato gratin and thyme/brown sugar roasted baby carrots. Thanks June! This is going into the rotation.
ChefJune
April 24, 2011
so glad you liked it! Wow, when I read that you put the lamb directly on the rack, I was thinking about potatoes and mushrooms roasted on a sheet pan beneath with the fat and juices dripping down on them... Made my mouth water, even though the last thing I am tonight is hungry!
ChefGam
April 10, 2014
I'll be roasting a 7-8 lb leg to medium temp. How long should I roast after decreasing the temp to 350? Thanks!
ChefJune
October 27, 2015
Just realized I never answered this question. Ooops! I always use a probe thermometer set for the temperature I want at the finish. So it's hard for me to say exactly how much longer to go for a larger leg. I often roast a larger than 5 lb leg, and my probe beeps incessantly when the desired temperature is reached. I really recommend that.
jellygood
April 15, 2011
One of my favourite lamb recipes (albeit cooked with white not red wine) is a similar recipe by Simon Hopkinson http://www.seriouseats.com/recipes/2008/02/roast-leg-of-lamb-with-anchovy-garlic-and-rosemary-recipe.html. Look forward to trying your red wine version!
coffeefoodwrite
April 11, 2010
Oh this looks absolutely delicious. I love lamb AND GARLIC and am very much looking forward to trying this!
RuthD
April 7, 2010
Congrats! what a wonderful idea. I love the anchovies and the garlic. I'm drooling just thinking about it.
dymnyno
April 7, 2010
CONGRATULATIONS! I just ordered your cookbook 'Festivals Cooks at Home" from Amazon...
melissav
April 5, 2010
I made this yesterday and it was a breeze and delicious to boot! Thanks for the recipe.
Furey A.
April 1, 2010
I love that underneath the herbed crust, there's a world of garlic. This sounds outrageous, in a good way.
dymnyno
April 1, 2010
I love the addition of anchovies!! The recipe is so simple but very creative. I will make it soon.
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