Roasted Lamb Leg Rosemary Garlic (Printable Version)

Tender lamb leg infused with garlic and rosemary, slow-roasted to perfection with fresh herbs.

# What You’ll Need:

→ Lamb

01 - 1 bone-in leg of lamb (about 4.5 lbs)
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper

→ Aromatics & Herbs

05 - 6 cloves garlic, peeled and sliced
06 - 4 sprigs fresh rosemary
07 - 2 sprigs fresh thyme
08 - 1 lemon, zested and quartered

→ Vegetables for Roasting Base

09 - 2 large carrots, cut into chunks
10 - 1 large onion, quartered
11 - 2 celery stalks, cut into chunks

→ Liquids

12 - 1 cup dry white wine or low-sodium chicken broth

# Directions:

01 - Preheat your oven to 400°F.
02 - Pat the lamb leg dry with paper towels. Using a sharp knife, make small incisions all over the lamb. Insert garlic slices and small sprigs of rosemary into the slits.
03 - Rub the lamb with olive oil, salt, pepper, and lemon zest, ensuring even coverage.
04 - Place the carrots, onion, and celery in a large roasting pan. Lay the lamb leg on top, fat side up. Add remaining rosemary and thyme around the lamb.
05 - Squeeze lemon quarters over the lamb and add them to the pan.
06 - Pour the wine or chicken broth into the pan.
07 - Roast uncovered for 20 minutes at 400°F.
08 - Reduce oven temperature to 350°F and continue roasting for 1 hour 20 minutes (about 20 minutes per pound for medium-rare), basting occasionally.
09 - Check doneness with a meat thermometer: 130-140°F for medium-rare.
10 - Transfer the lamb to a platter, cover loosely with foil, and rest for 15-20 minutes before carving to allow juices to redistribute.
11 - Strain the pan juices, skim off excess fat, and serve as a sauce alongside the lamb.

# Top Tips:

01 -
  • The house fills with an incredible aroma that makes everyone gather in the kitchen hours before dinner
  • It looks impressive but actually requires very little hands-on effort
  • The leftovers make the best sandwiches youve ever had
02 -
  • The temperature will rise about 5-10 degrees while resting, so pull it out slightly before your target temperature
  • Overcooking happens fast with lamb, so set a timer to start checking earlier than you think you need to
  • A sharp knife makes all the difference when creating those little incisions for the garlic
03 -
  • Let the lamb come to room temperature before roasting for more even cooking
  • If the fat is burning before the meat is done, tent loosely with foil
  • Aim for at least 15 minutes resting time, but 20 is even better

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