There’s a certain reverence that comes with preparing a whole leg of lamb—an unhurried, generous cut meant for gathering people close. This herb‑rubbed roast leans into that sense of occasion, inviting simple ingredients to do something quietly extraordinary. Fresh parsley, mint, and rosemary mingle with garlic and lemon, working their way into small slits in the meat so every slice carries brightness and depth.

It’s the kind of centerpiece that asks you to plan just a little ahead—perhaps even to special‑order the roast—but rewards you with a meal that feels both timeless and celebratory. As it slow‑roasts, the kitchen fills with the fragrance of herbs and warmth, promising a feast worthy of a full table and grateful hearts. Perfect for holidays, and Sunday suppers.

You may need to special order this meat cut a few days ahead of when you plan to serve it.

Prep: 30 minutes Roast: 1 3/4 – 3 hours Oven: 325°F Stand: 15 minutes Makes: 12 to 16 servings
Ingredients:

• 15- to 7-pound whole leg of lamb (with bone)
• Lemon juice
• 2 tablespoons snipped fresh parsley
• 1 tablespoon snipped fresh mint or basil or
• 1 teaspoon dried mint or basil, crushed
• 1 tablespoon snipped fresh rosemary or ½ teaspoon dried rosemary, crushed
• ½ teaspoon onion salt
• ¼ teaspoon black pepper
• 1 or 2 cloves garlic, slivered

Directions:

1. Trim fat from meat.
2. Cut ½-inch-wide slits about 1 inch deep into roast.
3. Drizzle lemon juice over meat’s surface and into slits.
4. In a bowl stir together parsley, mint, rosemary, onion salt, and pepper.
5. Rub parsley mixture onto meat and into slits. Insert garlic into slits.
6. Place meat, fat side up, on a rack in a shallow roasting pan.
7. Roast, uncovered, in a 325°F oven.
   • For medium rare, roast for 1 3/4 to 2 1/4 hours until meat thermometer registers 140°F.
     • Cover with foil and let stand 15 minutes.
     • The temperature of the meat after standing should be 145°F
   • For medium, roast for 2 3/4 to 2 1/4 hours or until meat thermometer registers 155°F.
     • Remove from oven. Cover and let stand 15 minutes.
     • The temperature of the meat after standing should be
       160°F.