Leg of Lamb with Rosemary Recipe with AEVO

Preparation Time: - 15 minutes

Cooking Time: - 2 hours

Servings: - 6-8

Ingredients: -

  • 1 leg of lamb (approx. 5-6 pounds)
  • 1/4 cup AEVO Oil (Avocado Extra Virgin Oil)
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Directions: -

1. Preheat the Oven: -

  • Preheat your oven to 350°F (175°C).

2. Prepare the Marinade: -

  • In a small bowl, mix together AEVO Oil, minced garlic, chopped rosemary, Dijon mustard, balsamic vinegar, salt, and pepper. This creates a flavorful marinade for the lamb.

3. Marinate the Leg of Lamb: -

  • Place the leg of lamb in a roasting pan or a large resealable plastic bag. Coat the lamb with the prepared marinade, ensuring it's evenly distributed. For maximum flavor, let it marinate for at least 30 minutes, or refrigerate overnight for a more intense taste.

4. Roasting the Leg of Lamb: -

  • Place the marinated leg of lamb in the preheated oven. Roast for approximately 20 minutes per pound, or until the internal temperature reaches your desired level of doneness. Baste the lamb occasionally with the pan juices to keep it moist.

5. Let it Rest: -

  • Once done, remove the leg of lamb from the oven and let it rest for about 15 minutes before carving. This allows the juices to redistribute, ensuring a juicy and tender roast.

6. Carving and Serving: -

  • Carve the leg of lamb into slices and serve on a platter. Drizzle any remaining pan juices over the slices for added flavor.

7. Nutrition Facts (per serving): -

Nutrition Facts (per serving):-



Total Fat


Saturated Fat


Trans Fat






Total Carbohydrates




Dietary Fiber





Note: -

Adjust the cooking time based on your preferred level of doneness. Use a meat thermometer to ensure the lamb reaches the desired internal temperature (145°F/63°C for medium-rare, 160°F/71°C for medium). Enjoy your succulent Leg of Lamb with Rosemary cooked to perfection with AEVO Oil!