You are here: Home » Recipes » Roast Leg of Lamb Roast Leg of Lamb Recipe by Favorite Recipes Press Yield servings This dish is sure to impress your guests. PrintEmail Ingredients 1 -- (5- to 6-pound) bone-in leg of lamb6 -- garlic cloves, sliced1 tablespoon dried oregano1 tablespoon dried thyme1 1/2 teaspoons dried savory or rosemary -- Salt and freshly ground pepper to taste2 tablespoons olive oil2 tablespoons butter, softened1 cup (or more) chicken stock -- Juice of 2 lemons Instructions Make small cuts in the lamb with a sharp knife and insert the garlic slices. Combine the oregano, thyme, savory, salt and pepper with the olive oil and butter in a small bowl, stirring until blended. Rub the herb butter all over the lamb. Place the lamb in a large roasting pan. Roast at 325F for about 3 hours (1/2 hour per pound) or until a meat thermometer inserted into the thickest part of the lamb registers 135F. Combine the stock and lemon juice and use to baste the lamb during roasting. Remove the roast to a cutting board or platter; cover and let stand for 15 minutes. Slice and serve. Recipe reprinted with permission from the Junior Service League of Grand Junction's Celebrate Colorado West of the Rockies (Junior Service League of Grand Junction, Colorado, 2005).