This Tuscan style roasted leg of lamb is made in traditional Italian fashion, with a garlic, rosemary, lemon, and olive oil marinade, then roasted until perfectly tender. It’s perfect for easy, elegant holiday entertaining.
This centerpiece-worthy Tuscan style roasted leg of lamb is done in the traditional Italian style, which is to say, simply and perfectly. It’s marinated in garlic, rosemary, and lemon and then roasted to a perfect shade of blush and is destined to be the conversation topic at your table. If, that is, anyone even speaks. We experienced some hushed moments of quiet reverence and gratitude. Simply marinate, roast, carve, and sigh.–Angie Zoobkoff
Tuscan Style Roasted Leg of Lamb
- Quick Glance
- 45 M
- 6 H
- Serves 6
IngredientsEmail Grocery List
- For the marinade
- For the lamb
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- Ron Natural 7-inch Carving Knife by BergHOFF
- Madeira Edge Grain XL Carving Board by Architec
Recipe Testers Reviews
Oh my goodness, how good is this lamb?! I made the marinade in a mini food processor so it only took a couple minutes. The marinade paste is on the thin side but boy does the aroma of garlic and lemon permeate the kitchen.
I only marinated the lamb for 4 hours before roasting the leg. The results were absolutely phenomenal. The lamb was gently scented with the garlic and lemon and the rosemary was a nice woodsy note in the background. All the flavors played together very nicely. My husband carved the leg vertically so I didn't get to tell him about cutting on the horizontal at the front. The exterior and middle were done to a delicate blush and closer to the bone it was more rare. Regardless the lamb was tender, juicy and oh so heavenly.
We served this with a savory mashed potato and Greek salad. We have left overs that we are all looking forward to tomorrow. We had 4 very generous servings for dinner and have enough left for 4 pretty generous dinner servings tomorrow. There isn't a thing I would change on this recipe.
I served this on the third day of the Canadian Thanksgiving long weekend, after 2 days of turkey, and it was a big hit. It’s a pretty basic recipe for roasting a leg of lamb but a very effective one. The lamb was juicy and tender, with so much flavor.
I let it marinate for nearly 8 hours and feel that produced a superior result.
We served it with green beans gremolata, scalloped potatoes and roasted carrots. I found the timing to be accurate and the instructions for carving were perfect.