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    Herb Roasted Lamb

    Allergy Kids Foundation Recipes | Angela Simon | May 2, 2010

    Lamb is definitely an ingredient that reminds us chefs that Spring has arrived, perfect for your Sunday dinners or brunches. Serve with Herb Roasted Potatoes.

    Servings: 6-8


    • 3/4 cup olive oil
    • 1/4 cup fresh mint
    • 2 tablespoons fresh rosemary
    • 2 tablespoons lemon juice
    • 1 teaspoon lemon zest
    • 4 cloves garlic, minced
    • 1 tablespoon ginger, freshly grated
    • salt and pepper
    • 1 leg of lamb (organic, all natural preferred; Grant Family Farms)


    1. Combine all ingredients (except lamb) in food processor, pulse until marinade is smooth.
    2. Cut small slits into leg of lamb, rub marinade thoroughly over into leg of lamb. Cover and refrigerate several hours, at least 4-6 hours.
    3. Place lamb on rack in a roasting oven pan and roast uncovered at 350 degrees. Roast 20-25 minutes per pound or until meat thermometer reads 160 degrees.
    4. Serve with Herb Roasted Potatoes (or Roasted Carrots) and Mint Jelly.