Description
A heartwarming and flavorful roasted leg of lamb with garlic and rosemary that’s perfect for family gatherings and special occasions.
Ingredients
Scale
- 4–5 pounds leg of lamb, bone-in or boneless
- 6–8 large cloves garlic, minced
- 4–6 sprigs fresh rosemary, finely chopped
- 3 tablespoons olive oil
- Zest of 1 lemon (optional)
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- Carrots, potatoes, and onions (optional, for roasting alongside the lamb)
Instructions
- Take the lamb out of the refrigerator at least 1 hour before cooking to bring it to room temperature.
- Pat it dry with paper towels and trim any excess fat if necessary.
- Mix garlic, rosemary, olive oil, lemon zest, salt, and pepper in a small bowl to form a paste.
- Make shallow cuts in a crisscross pattern across the fat cap of the lamb.
- Massage the garlic mixture all over the lamb and let it sit for 30 minutes.
- Preheat the oven to 375°F (190°C) and place the lamb on a roasting rack in a pan.
- Roast for about 1 hour and 45 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the lamb from the oven and tent with foil, letting it rest for 15–20 minutes.
- Carve thin slices against the grain and serve with roasted vegetables and pan drippings.
Notes
Letting the lamb rest after roasting is crucial for juicy slices. Feel free to adjust the garlic level for milder flavors, and explore variations with vegetables or sauces to fit your family’s taste.
- Prep Time: 60 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 110mg