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Rubbed Leg of Lamb

Rubbed Leg of Lamb

The rub deepens the Lamb favors… add Citrus Chutney for the WOW factor!

Recipe by: Gabrielle

Servers : 8

Wine Pairing:  Gabrielle Collection Equilateral Cabernet Sauvignon, Oak Knoll District of Napa Valley 2013

PREP TIME: 10 minutes COOKING TIME: 1 hour 20 minutes TOTAL TIME: 1 hour 30 minutes


  • 3 Lb. Leg of lamb, trimmed and tied (ask butcher)
  • 5 Cloves Garlic, roughly chopped
  • 2 Tsp. GC Napa Valley Wild Fennel Finishing Sea Salt
  • 5 Tbsp. GC Napa Valley Poultry Rub
  • ¾ Cup Canola oil
  • OPTIONAL: 1 Cup Greek yogurt - 2 Tbsp. Parsley, minced - 1 Tsp. Garlic, minced - 1 Loaf Whole wheat bread


  1. Place oven rack in the middle of oven and preheat to 450 degrees.
  2. Make paste: Add garlic, Wild Fennel Sea Salt, Poultry Rub, and canola oil to food processor; blend to a smooth paste.
  3. Pour paste over lamb and rub deeply with hands (wearing plastic gloves suggested to avoid garlic odor on hands). For best flavor, do this the night before and refrigerate.
  4. Place meat on roasting rack inside the roasting pan and bake for 1 hour 20 minutes.
  5. Check doneness with meat thermometer- temperature should read 140 degrees (medium-rare) or 155 degrees (medium). When desired doneness is reached, remove roast from oven, cover with foil, and let stand for 10 minutes before carving. Note: the internal temperature will increase 5 degrees, so remove slightly less done to allow for additional cooking during rest period.
  6. Pour meat juices (Jus) into a 1 cup Pyrex measuring cup and reserve.


Carve thin slices of the juicy Lamb roast and serve on a rustic barrel stave platter, wood board or white serving dish. Pour pan jus over meat. Serve with Citrus Chutney (see the separate recipe.)


For the left overs, make a delicious lamb sandwich. Build your sandwich: toast whole wheat bread, spread with Herbed Yogurt, sliced tomatoes, and lettuce. To make Herbed Yogurt Spread: combine and mix 1 cup Greek yogurt with 2 Tbsp. minced parsley and 1 Tsp. minced garlic.


  • 1 3 Lb. Leg of lamb, trimmed and tied (ask butcher)
  • 1 Bulb Garlic
  • 1 Bottle Canola oil
  • 1 Cup Greek yogurt
  • 1 Bunch Parsley, fresh
  • 1 Loaf Whole wheat bread
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