In this simple recipe, a boneless leg of lamb is rubbed with rosemary, garlic, and lavender, roasted to perfection, and served with a sweet-sour shallot-date jam.

Learn how to cook herb-roasted boneless leg of lamb for an impressive holiday main course. Serve with roasted potatoes and tzatziki.

Tender, juicy, and packed with flavor — this Roast Bone-In Leg of Lamb with a Garlic & Herb Marinade is the perfect centerpiece for any special meal! In this recipe, we take you step-by-step ...

Chef April Bloomfield believes that a great leg of lamb doesn’t need much fuss. Here she rubs it with a simple garlic-and-rosemary paste before roasting until it’s juicy and delicious. Let the ...

This butterflied leg of lamb is stuffed with olives and figs and served cool. Roast it the night before, tuck it into the fridge, and slice it in the morning -- the pretty streaks of cured olives ...

Make short deep slits all over the lamb and fill with garlic slices. Rub lamb with oil and sprinkle with oregano, thyme, salt and pepper. Place on rack in shallow roasting pan. Roast 1 hour.

How to roast leg of lamb Remove the lamb from the refrigerator a couple hours before you plan to roast it. Massage the herb paste into the meat again. Leave it out, covered, at room temperature.

This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. It's served with a sweet-and-sour shallot ...