Roasted Leg of Lamb

Simple and amazing lamb doesn’t come from 50 ingredients, it starts with Colorado Lamb and ends with perfectly cooked and tasty.  For this recipe we focus on simple ingredients that allow that rich and deep flavor of Colorado Lamb to be the star on the plate. Happy Cooking, Chef Jason

Chef Jason K. Morse, CEC  |  Ace Hardware Grill Expert  |  Owner, 5280 Culinary

Colorado Proud Roasted Leg of Lamb

Yield: 10 Servings | Prep time: 10 Minutes | Cook time: 1 hour-1.5 hours | Cook temp: 375˚F 


  • 5 – 5 ½ lbs Colorado Lamb, Leg Roast, Boneless, Netted
  • 4 tbsp Oil, Canola/Olive Blend
  • 4 tbsp Game On Rub, 5280 Culinary
  • 2 sprig Thyme, Fresh
  • 1 sprig Rosemary, Fresh
  • 2 tbsp Garlic, fresh, crushed
  • 1 cup Tomato Chutney, for garnish sauce


  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using ovens, grills and any cooking tools
  4. Heat oven to temp of 375˚ F 
  5. While oven is heating up – prep lamb as follows
  6. Pick the leaves off the rosemary and thyme and chop fine
  7. Place the chopped herbs in a bowl and add the oil and seasoning
  8. Mix well
  9. Remove lamb from the package, leave in the net and pat dry on ALL sides
  10. Season to taste on both sides with oil, herb and seasoning mixture 
  11. Place onto a roasting rack and onto a cooking sheet pan to catch the juices
  12. Allow to sit on the counter for 10-15 minutes while oven reaches cooking temperature
  13. Add the lamb to the oven, on the pan and onto the center rack
  14. Roast the lamb at 375˚ F for 1 to 1 1/2 hours or until desired doneness is reached
  15. Be sure to undercook the lamb by half of a temperature to allow for resting and carry over cooking
  16. When lamb has reached its temperature
  17. Using tongs, remove lamb from the oven, place onto a heat proof surface and allow to rest for 35-7 minutes before slicing and serving
  18. Serve with chutney or your favorite bacon jam

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