Classic Leg of Lamb

Ingredients:Carving lamb

  • 1 leg of lamb, bone-in or boneless
  • 2 cloves of garlic, cut into slivers
  • Juice of one lemon (1/2 cup)
  • Salt and pepper to taste
  • 1 teaspoon of dry rosemary, crumbled


  1. Place lamb in roasting pan. With sharp knife, make slits in surface of lamb. Insert garlic in slits.
  2. Gently squeeze lemon juice over lamb, rubbing into slits and surface.
  3. Sprinkle with salt, pepper, and rosemary. Rub seasonings evenly into the surface. Roast in 325 degree oven for 30 minutes per pound.
  4. Remove from oven, cover and let stand 15 minutes before slicing.

Rack of Lamb with Mint Crust

Rack of Lamb

Rack of Lamb


  • 1 Rack of lamb, 1 ½ to 2 pounds
  • 3 tablespoon mint sauce
  • 3 table spoons soft bread crumbs
  • 1 tablespoon chopped parsley
  • 1 clove garlic, pressed
  • Salt and freshly ground pepper
  • 1 Egg white
  • Red currant jelly

Preheat oven to 425 F.  Prepare mint sauce.  Mix bread crumbs to a paste with 3 table spoons mint sauce, adding chopped parsley and garlic.  Add salt and pepper to taste and bind together with egg white.

Score the surface of the lamb with a sharp knife and spread mint mixture over once side, pressing it down well with a knife.

Put lamb into roasting pan and roast 20 to 30 minutes, depending on desired doneness.  Baste once during roasting with pan juices. Crust should be golden brown when cooking time is up.  Serve with red currant jelly. Serves 2 to 4.