Roast Leg of Lamb 

Leg of lamb is a delicate, tender meat.  Many people have never enjoyed this particular type of meat, but once they have tried the lamb they enjoy it.  Here is a recipe for roasting a leg of lamb.  There are also a few suggestions for side dishes you may want to prepare to go with the leg of lamb. 

Leg of Lamb 

  • 1 Leg of lamb, approximately 6 pounds, with or without the bone.  If the roast is boneless it needs to be tied by the butcher with kitchen string 
  • Salt and pepper to taste 
  • 3 or 4 garlic cloves  

Preheat oven to 350 degrees.  Place a rack into a roasting pan and place the lamb on the rack.  Cut slits in the lamb roast and into each slit insert a clove of garlic.  Season the roast with salt and pepper. Place roast into the hot oven and roast for approximately 2 hours.  The internal temperature of the meat should be 140 degrees.  You do not want to overcook lamb since it will become too dry.  Allow roast to rest at least 15 minutes before carving. 

Mint jelly or mint sauce is often served with lamb.  The mint jelly or sauce is available at your local store or you can make your own. 

Mint Sauce 

  • 1 bunch fresh mint leaves
  • 1 Tbsp sugar 
  • 3 Tbsp wine vinegar
  • Pinch salt 
  • 1 Tbsp hot water 

Pick over the fresh mint and remove any stems.  Crush the mint leaves then add the sugar, vinegar, salt and hot water and mix well. Transfer to serving bowl.  Chill before serving. 

With your lamb roast you might want to serve red potatoes (or any kind of potato you prefer) with parsley.  This is a simple dish to prepare. 

Boiled Potatoes with parsley 

  • 1 ¾ lbs. red skinned potatoes
  • 3 Tbsp melted butter 
  • 1 Tbsp fresh chopped parsleysalt 

When purchasing the potatoes, choose potatoes about the same size so they will cook uniformly. 

Wash the potatoes.  Place potatoes in saucepan and cover with cold water.  Generously salt the water.  Bring water to boil over medium heat and cook until potatoes are tender when you pierce them with a fork.  Drain potatoes.  Return to pot, pour melted butter over potatoes and sprinkle with parsley.  Toss to coat and then transfer to serving bowl.  

Cole Slaw 

  • 1 medium head of cabbage, shredded
  • ½ teas salt 
  • ½ cup sugar
  • ¼ teas celery seed 
  • ¾ teas pepper
  • ¼ cup shredded carrots, optional 
  • 1 cup mayonnaise
  • 3 Tbsp cider vinegar 

Shred cabbage and place in a large bowl.  Add salt, sugar, celery seed, pepper and shredded carrots, mix.  In another smaller bowl combine mayonnaise and vinegar and whisk until smooth.  Pour dressing over coleslaws mixture and mix well.  Chill before serving. 


  • 6 to 8 medium carrots, peeled and sliced into rounds
  • 4 Tbsp butter, melted 
  • ½ tsp cinnamon
  • ¼ cup honey 

Place carrots in saucepan and cover with salted water.  Cook carrots until done (fork tender).  Remove pan from heat and drain carrots.  Melt the butter and stir in the honey.  Pour sauce over carrots and serve.