Roast Leg of Lamb Print Recipe


  • 1 (5-6 lb.) Leg of Lamb, bone in
  • 2 Garlic Cloves, slivered
  • 1 Tbs. Fresh Rosemary, minced
  • 2 Tsp. Worcestershire Sauce*
  • 1/3 Cup Ketchup
  • 2 Tbs. Mustard
  • 3 Tbs. Flour*
  • 2 Tsp. Salt + 2 tsp.
  • 1 Tsp. Pepper + 1 tsp.
  • 4 Medium Yukon Gold Potatoes, cut lengthwise into quarters
  • 1 Red Onion, peeled and cut into large chunks
  • 6 Carrots, peeled and cut into chunks
  • 1 Bottle of Red Wine, Cabernet or Pinot Noir
  • *Please make any necessary adjustments for keeping kosher. The flour can be substituted with finely ground matzo meal. Be sure to use an OU Certified Worcestershire sauce.


  1. Preheat oven to 350°F.
  2. Trim excess fat and silver skin from lamb. Make small incisions in the lamb and stuff with slivered garlic.
  3. Make a paste with the Worcestershire sauce, ketchup, mustard, flour, salt and pepper. Slather the entire leg of lamb with the paste, then place in a roasting pan.
  4. Pour the wine into the roasting pan. Place the carrots, potatoes and onion around the lamb, then season with additional salt and pepper.
  5. Place the roaster in the preheated oven and roast until internal temperature reads 135°F on an instant read thermometer, about 20 minutes/lb.
  6. Remove lamb to a platter and loosely cover with foil; rest 15 minutes.
  7. Remove veggies to a bowl, and cover with foil to keep warm.
  8. Transfer lamb to a carving board and slice across the grain, working perpendicular to the bone.
  9. Enjoy!