Roasted Lamb Leg Rosemary Garlic (Printable Version)
Tender lamb leg roasted with rosemary, garlic, and aromatic herbs for a flavorful meal.
# What You'll Need:
→ Lamb
01 - 1 bone-in leg of lamb (approximately 4.5 lbs)
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon 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
→ Roasting Base Vegetables
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
# How to Make It:
01 - Preheat your oven to 400°F for initial high-heat roasting.
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 thoroughly with olive oil, kosher salt, freshly ground black pepper, and lemon zest, ensuring even coverage.
04 - Place the carrots, onion, and celery in a large roasting pan to create a bed. Lay the lamb leg on top, fat side up. Distribute remaining rosemary and thyme around the lamb.
05 - Squeeze the lemon quarters over the lamb and place them in the pan. Pour the white wine or chicken broth into the bottom of the roasting pan.
06 - Roast uncovered at 400°F for 20 minutes to develop a browned exterior.
07 - Reduce oven temperature to 350°F and continue roasting for 1 hour 20 minutes (approximately 20 minutes per pound for medium-rare), basting occasionally with pan juices.
08 - Verify internal temperature using a meat thermometer: 130–140°F for medium-rare.
09 - Transfer the lamb to a serving platter, cover loosely with aluminum foil, and allow to rest for 15–20 minutes before carving to retain juices.
10 - Strain the pan juices through a fine mesh sieve, skim off excess fat from the surface, and serve warm alongside the carved lamb.
# Expert Insights:
01 -
- The rosemary and garlic work their way deep into the meat, so every bite is flavored through and through
- It looks impressive but the active prep is surprisingly straightforward
- Leftovers, if you have them, make incredible sandwiches the next day
02 -
- Room temperature meat roasts more evenly, so pull the lamb out of the fridge about an hour before cooking
- A meat thermometer takes the guesswork out of doneness and prevents overcooking
- The resting period is non-negotiable—cutting too soon spills all those precious juices onto the cutting board
03 -
- If the fat is getting too dark before the meat is done, tent loosely with foil
- Start checking temperature 15 minutes before you think it will be done—overcooked lamb is a tragedy