Italian Marinated Leg of Lamb
Mar 31, 2021
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Italian Marinated Leg of Lamb – this super easy recipe for roasted leg of lamb is delicious, tender, juicy, and bursting with Italian herb flavor.
This is hands down the easiest roasted leg of lamb recipe ever – it is super simple, and bursting with flavor.
Lamb and I have a complicated relationship.
Lamb can be very game-y (which is precisely why my husband loves it so much), but when slow roasted, it can be soft and rich like a roast- with tons of flavor.
Luckily, its pretty easy to get a delicious, un-fussy leg of lamb with this incredibly easy Italian Marinated Leg of Lamb recipe that includes just 3 ingredients!
We hope you love this easy marinated lamb recipe as much as we do.
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Table of contents
Tips to Perfect Leg of Lamb
It’s important to note that I don’t recommend skipping the browning step before the lamb goes in the oven.
Searing your meat helps to lock in juices and flavor so your lamb doesn’t dry out- and gives it a delicious flavor you won’t just get by tossing in a dutch oven to bake right off the bat.
Luckily, you can brown the meat and roast it in the exact same pan- use a heavy dutch oven with a lid and sear it without the lid, adding the lid when it goes into the oven.
One less pan to clean- my kind of meal!
What to Serve With Leg of Lamb
Lamb is naturally gluten free and low carb – and this preparation works into tons of different meals!
To find our complete side dish recipe archives, please click here.
Lamb can be kept in an airtight container in the refrigerator for up to four days.
Lamb is considered fully cooked at 145 degrees.
Italian Marinated Leg Of Lamb Recipe
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- 1 leg of lamb
- 6 cloves garlic
- 1 bottle Italian salad dressing
- dry white wine
- Poke holes in leg of lamb, stuff with garlic.
- Add dressing to a large plastic bag, add lamb in.
- Refrigerate overnight to let lamb marinate.
- Preheat oven to 375 degrees.
- In a heavy dutch oven, sear lamb on all sides (reserve the marinade in the bag to baste the lamb if it dries out).
- Place in oven (if adding wine, add it to the dutch oven as lamb goes in).
- Cook 1/2 hour for each pound of meat (around 2-3 hours for a 4-5 pound leg of lamb).
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 109Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 90mgCarbohydrates 3gFiber 0gSugar 1gProtein 6g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.