Easter Leg of Lamb

21 Oct

An oven-roasted lamb leg covered in a garlic, paprika, salt, pepper, and rosemary rub, and basted with orange marmalade.

-By Carrie (Strommen) Lennie


2 cloves garlic, minced
1 Tbsp paprika
2 tsp salt
1 ½ tsp dried rosemary
½ tsp pepper
1 5- to 6-lb leg of lamb
1 18-oz jar orange marmalade


  1. Combine first 5 ingredients in a bowl; stir well, and set aside.
  2. Trim fat from lamb. Make 12 deep slits on outside of lamb; rub paprika mixture into slits and over entire surface of lamb.
  3. Place on a rack in a roasting pan. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 350 degrees for 45 minutes.
  4. Baste with orange marmalade. Bake an additional 1 hour and 15 minutes or until meat thermometer registers 160 degrees (medium), basting frequently with orange marmalade.
  5. Let stand 15 minutes before serving. Yields 8 servings.
Leave a comment

Posted by on October 21, 2011 in Main Dishes


Leave a comment

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: