Roasted Lamb Leg Rosemary Garlic (Printable Version)

Juicy lamb leg roasted with rosemary, garlic, and hints of lemon zest for a rich, aromatic dish.

# What You’ll Need:

→ Lamb

01 - 1 (5.5–6.5 lb) bone-in leg of lamb, trimmed

→ Marinade

02 - 4 tbsp olive oil
03 - 6 garlic cloves, minced
04 - 3 tbsp fresh rosemary leaves, chopped (or 1 tbsp dried rosemary)
05 - 2 tsp coarse sea salt
06 - 1 tsp freshly ground black pepper
07 - Zest of 1 lemon

→ Vegetables for roasting bed

08 - 2 large onions, thickly sliced
09 - 3 carrots, cut into large chunks
10 - 2 celery stalks, cut into large chunks

# Directions:

01 - Preheat the oven to 400°F.
02 - Pat the lamb leg dry with paper towels. Use a sharp knife to make small incisions all over the lamb.
03 - In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, pepper, and lemon zest.
04 - Rub the marinade thoroughly over the lamb, pushing some into the incisions for maximum flavor.
05 - Arrange onions, carrots, and celery in a large roasting pan to create a bed. Place the lamb leg on top.
06 - Roast for 20 minutes to develop a golden crust.
07 - Reduce oven temperature to 340°F. Continue roasting for about 1 hour 20 minutes (15 minutes per 1 lb for medium-rare), basting once or twice with the pan juices.
08 - Check internal temperature: 130–140°F for medium-rare, 150°F for medium.
09 - Remove from oven, tent loosely with foil, and let rest for 20 minutes before carving.

# Top Tips:

01 -
  • The rosemary garlic crust creates this incredible aromatic blanket that makes everyone stop talking when it comes out of the oven
  • Its surprisingly forgiving for a showstopping centerpiece that looks like you spent hours on it
02 -
  • The carryover cooking continues while the meat rests so pull it out 3-5 degrees before your target temperature
  • That vegetable bed underneath is not optional. It prevents the bottom from burning and creates an instant gravy base
03 -
  • Let the lamb sit at room temperature for 45 minutes before cooking for more even results
  • Tuck extra sprigs of rosemary and whole garlic cloves under the meat for hidden flavor bombs

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