Roasted Nova Scotia Lamb Leg with Garlic, Lemon & Olive Oil

Recipe provided by: Taste of Nova Scotia


1 5-lb (2.25kg) Nova Scotia lamb leg (bone in)
5 cloves garlic, split in half
5 tbsp (75 ml) fresh thyme, chopped
5 tbsp (75 ml) fresh rosemary, chopped
1/2 cup (125 ml) olive oil
2 lemons, zest and juice
  sea salt to taste
  black pepper to taste


  1. Make 10 1-inch incisions down the lamb leg and insert the half garlic cloves in each.
  2. Coat the leg in olive oil and season generously with salt and pepper.
  3. Sprinkle chopped thyme and rosemary over the leg.
  4. Allow to sit for 1 hour until it reaches room temperature.
  5. Preheat oven to 325°F (160°C).
  6. Roast lamb in oven for 45 minutes, then turn over and continue to roast for 30 more minutes or until it reaches an internal temperature of 135°F (60°C).
  7. Remove from oven and let rest for 1 hour on a roasting rack.
  8. Slice lamb vertically, against grain, until you reach the bone. Turn the leg and repeat.
  9. Sprinkle lemon zest over lamb.
  10. Strain the jus from the roasting pan into a small pot. Add half the lemon juice and warm. Taste and adjust seasoning as desired.
  11. Pour sauce over lamb and finish with sea salt. Serve with herbed white beans (pictured), oven roasted potatoes, or creamed potatoes.

Serves 6-8