Roast Leg of Lamb

My only memory of eating lamb was of when I was about three years old. I spent a lot of time at my grandmother’s house, and we frequently would cook together. My Grandy Kyp taught me how to cook many things when I was small, one of them was her classic “Chicken Soup” recipe that we have already featured. I don’t have a clear memory of cooking lamb with her, but I do remember that we indeed cooked it, and that I ate it!

Bill and I wanted to create a recipe for roast leg of lamb to share with our followers, and with the help of my Grandy (for the recipe, and in the kitchen), we created a simple, delicious roast that brought back all the wonderful memories and flavors of cooking with her when I was small.


  • 3-4 lb grass fed leg of lamb
  • 1 fist of garlic
  • 2 tablespoons of fresh thyme, chopped
  • Salt and pepper to taste


  1. Preheat the oven to roast at 325.
  2. Rinse lamb under cold water, place in a broiler pan, and pat dry with a paper towel.
  3. Peel cloves of garlic and poke the lamb with a knife to place cloves of garlic into the meat (the more the merrier!).
  4. In a mortar and pestle, blend thyme, salt, and pepper.
  5. Rub thyme, salt, and pepper on the lamb.
  6. Roast at 325, 25 minutes per pound to yield a medium rare roast.

With this roast we served cauliflower rice, and roasted baby carrots. It was a delicious dinner that brought back wonderful memories, and more importantly created many wonderful new ones.

As always, enjoy!

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    1. March 25, 2011

      yum, roast lamb! i love it :) – perfect with greek dishes too, like tzatziki, grilled zucchini or eggplant, garlic fried peppers and balsamic tomatoes.

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