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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

60 min.

75 min.



Herb Roasted Lamb

A spring delight to share on your holiday register or an intimate meal with friends and family. A great source of iron and zinc. 


5-6 1/2-pound leg of lamb (trim any fat and have bones removed)
1/3cup extra virgin olive oil
3/4 cup mixed chopped fresh herbs,(grab what’s on sale and handy: mint, basil, marjoram, thyme, sage, oregano,etc.
Fully grated and juiced orange
Fully grated and juiced lemon
6 garlic cloves, minced
1/2 teaspoon kosher salt
Black pepper to taste
1 tsp. of red pepper flakes
1/2 tbsp. of pomegranate molasses


1Place lamb on a baking sheet. In a medium bowl, mix oil, pomegranate molasses, herbs, orange zest, lemon zest, and juices, garlic, salt and pepper. With gloves or with bare hands, Rub mixture all over lamb. Cover with a lid or foil and marinate for 2 hours. Room temperature preferred, but you can refrigerate as well, just let the meat come to room temp, before putting in the oven.
2Heat oven to 475 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 degrees for medium rare, about 45 to 60 minutes.
3Let cool completely, then wrap and refrigerate. Bring to room temperature(1.5-2hrs) then slice. Serve with herb garnish and your favorite sides of veggies.