Roast Leg of Lamb
Prep time
Cook time
Total time
Recipe type: Meat
Cuisine: Romanian
Serves: 4-6
  • 1 leg of lamb, about 2 kg/ 4.4 pounds
  • 6 large garlic cloves
  • 250 ml/ 1 cup white wine
  • 250 ml/ 1 cup warm water
  • 3-4 tablespoons sunflower oil
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 kg/ 2.2 lbs new potatoes, small
  • salt and freshly ground black pepper
  1. Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
  2. Wash the leg of lamb very thoroughly and dry it with kitchen paper. Make some deep slits in the meat using a small, sharp knife. Cut the garlic cloves into slivers and stuck these slivers into the slits in the meat.
  3. Rub the leg of lamb all over with the oil and sprinkle with salt and pepper on both sides. Place in into a slightly oiled, large roasting tray, place the rosemary sprigs and the bay leaves around the meat and pour in the white wine and the warm water. Cover loosely with aluminum foil and roast the leg of lamb, taking care that the liquid doesn't evaporate completely. If that happens happens, keep adding white wine to the tray from time to time. Also don't forget to baste the meat with the liquid every 15 minutes or so.
  4. After 30 minutes (1), turn the leg on the other side, cover again with the foil and continue roasting for another 15 minutes (2).
  5. In the meantime clean the potatoes very thoroughly. You don't have to peel them. Cut the larger potatoes in half.
  6. After the 15 minutes, turn the leg of lamb again, place the potatoes around the meat and continue baking, covered with the foil for another 30 minutes (3).
  7. Remove the foil and bake for 15 or 30 minutes (4) more or until it has a nice color and the potatoes are soft.
  8. Romanian people generally like their meat well cooked, so if you want the meat to be pink, cook it for a total time of 1 hour and 15 minutes, taking care to add the potatoes to the tray about 10 -15 minutes sooner.
  9. Take out of the oven, cover loosely with foil and let rest for about 10 minutes. Serve with the potatoes and the Green Bean Casserole.
Recipe by It's all about home cooking at