Roasted Lamb with Rosemary (Printable Version)
Juicy lamb leg infused with garlic and rosemary, oven-roasted till tender with savory herbs.
# What You’ll Need:
→ Lamb
01 - 1 bone-in leg of lamb (about 5.5 lbs), trimmed
02 - 2 tbsp olive oil
03 - 1½ tsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Aromatics
05 - 6 cloves garlic, peeled and sliced
06 - 3 tbsp fresh rosemary leaves, chopped
07 - 2 tsp fresh thyme leaves
→ Vegetables
08 - 4 medium carrots, cut into chunks
09 - 2 large onions, quartered
10 - 4 medium potatoes, quartered
→ Liquids
11 - 1 cup dry white wine or low-sodium chicken broth
# Directions:
01 - Preheat oven to 400°F.
02 - Pat lamb leg dry. Make small, deep incisions all over the meat. Insert garlic slices and rosemary sprigs into each cut.
03 - Rub lamb with olive oil, salt, pepper, chopped rosemary, and thyme, ensuring complete coverage.
04 - Place carrots, onions, and potatoes in a large roasting pan. Position lamb leg on top of vegetables.
05 - Pour wine or broth into pan around the lamb, avoiding the meat surface.
06 - Roast for 20 minutes. Reduce heat to 350°F and continue roasting for 1 hour 15 minutes until internal temperature reaches 135°F for medium-rare.
07 - Remove from oven, tent loosely with foil, and rest for 20 minutes before carving.
08 - Slice lamb and serve with roasted vegetables and pan juices.
# Top Tips:
01 -
- The crust that forms on the outside shatters like sugar glass while the inside stays blushing and loose
- Your entire house will smell like somewhere you want to stay forever
02 -
- If you skip resting you will have dry lamb and no one to blame but your own impatience
- The temperature rises five to seven degrees after removal from heat so pull it early and trust the carryover
03 -
- Overnight salting transforms texture in ways that last-minute seasoning cannot approach
- Let the lamb come to room temperature before roasting or the exterior will be gray before the center warms