Hannaford homepage

Print This Recipe

Herb-Roasted Leg of Lamb with Lemon-Cream Sauce

Avreage Rating


Get Ready

Servings: Serves 8 to 10

Cook Time: 170 minutes

Prep Time: 30 minutes


The rubbed lamb can be wrapped in plastic and refrigerated overnight. Let sit at room temperature for 30 minutes before roasting.
1 (6-lb.) semi-boneless leg of lamb, fat trimmed 1/4" thick
3 Tbsp. extra-virgin olive oil
6 garlic cloves, minced
1 1/2 Tbsp. kosher salt
1 Tbsp. minced fresh rosemary
1 Tbsp. minced fresh thyme
1 Tbsp. fennel seeds, chopped
2 tsp. ground black pepper
1 tsp. crushed red pepper
2 lemons, halved
1/2 cup chopped fresh basil
1/2 cup mayonnaise
1/4 cup creme fraiche
1 Tbsp. Dijon mustard


1. Using a sharp knife, cut a 1/2" crosshatch pattern about 1/4" deep into lamb fat and meat. Mix together oil, garlic, salt, herbs, and spices in a bowl and rub all over lamb; let sit for 30 minutes to 1 hour.
2. Heat oven to 450 degrees. Place lamb (fat-side up) and lemons onto a wire rack set in a rimmed baking sheet and roast for 20 minutes.
3. Remove lemons and reserve for the sauce. Reduce oven temperature to 325 degrees and continue to roast lamb until center registers 130 degrees, 1 1/2 to 2 hours. Transfer lamb to a cutting board, tent with foil, and let rest for 30 minutes.
4. Squeeze juice from reserved roasted lemons into a small bowl; add basil, mayonnaise, creme fraiche, and mustard and whisk to combine. Slice lamb and serve with sauce.
Source: Hannaford fresh Magazine, March - April 2016

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8 to 10
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 171
Total Fat 19 g (29%)
Saturated Fat 6 g (30%)
Cholesterol 80 mg (27%)
Sodium 600 mg (25%)
Total Carbohydrates 2 g (1%)
Dietary Fiber 1 g (4%)
Protein 23 g (38%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

send to printer