Irish Leg of Lamb

Cooking Time: 75-80 min    Servings: 6-8

Products needed:

  • Olive Scene Serrano Honey Vinegar 
  • Milanese Gremolata Infused Olive Oil


  • ¼ c Olive Scene Serrano Honey Vinegar
  • ½ c Olive Scene Gremolata Olive Oil
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 large onion minced
  • 5 pounds whole leg of lamb


  1. In a small bowl, combine the oil, vinegar, mustard, rosemary, ground black pepper, garlic and onion.
  2. Mix well and apply to the lamb.
  3. Cover and marinate in the refrigerator overnight.
  4. Preheat oven to 450 degrees.
  5. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  6. Add ½ c water to rest of marinade and pour in enough in bottom of pan to cover, but do not let it touch meat. 
  7. Bake at 450 degrees for 20 minutes, reduce heat to 400 and roast for 55 to 60 more minutes for medium rare.
  8. Do not let pan go dry, add more marinade as necessary, or water if you run out of marinade.
  9. Roast to at least 145 F when taken with a meat thermometer.
  10. Let the roast rest for about 10 minutes before carving. 

Optional: Strain juices from bottom of the pan into a small saucepan to remove onion and garlic bits, and reduce slightly. Serve in a bowl on side of lamb.

Serve with Irish Potatoes.


1 tsp coarse sea salt