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Leg of Lamb


  • 1 leg of lamb (about 5-6 pounds), bone-in or boneless
  • 6 cloves garlic minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon Aleppo pepper (adjust to taste)
  • 1 teaspoon ground cumin
  • Salt to taste
  • 2 tablespoons olive oil
  • 1/2 cup dry red wine (optional)
  • 1 cup low-sodium beef or chicken broth


  1. Preheat your oven to 325°F (160°C).
  2. In a small bowl, mix together the minced garlic, chopped rosemary, black pepper, Aleppo pepper, ground cumin, and salt.
  3. Pat the leg of lamb dry with paper towels and place it in a roasting pan or baking dish.
  4. Rub the spice mixture evenly over the surface of the lamb, covering all sides.
  5. Drizzle olive oil over the lamb and massage it gently to coat the meat.
  6. If using, pour the dry red wine and beef or chicken broth into the bottom of the roasting pan.
  7. Cover the roasting pan with aluminum foil and place it in the preheated oven.
  8. Roast the lamb for about 2 1/2 to 3 hours, or until the internal temperature reaches your desired level of doneness (about 135°F (57°C) for medium-rare, 145°F (63°C) for medium, or 160°F (71°C) for well done).
  9. Baste the lamb occasionally with the pan juices to keep it moist.
  10. Once the lamb is cooked to your liking, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 15-20 minutes before carving.
  11. Carve the leg of lamb into slices and serve hot, drizzling any remaining pan juices over the top.

@TheSpiceWay #LegofLamb #Easter

Leg of Lamb
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