Roasted Lamb Leg Rosemary Garlic (Printable Version)

Succulent lamb leg infused with rosemary and garlic, slow-cooked to juicy perfection.

# 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

→ Roasting Vegetables (Optional)

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

# How to Make It:

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 meat.
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, pressing some into the incisions for maximum flavor penetration.
05 - Arrange onions, carrots, and celery in a large roasting pan to create a vegetable bed. Place the seasoned lamb leg on top.
06 - Roast for 20 minutes to develop a golden, flavorful crust.
07 - Reduce oven temperature to 340°F and continue roasting for approximately 1 hour 20 minutes (15 minutes per pound for medium-rare), basting once or twice with the pan juices.
08 - Verify internal temperature: 130-140°F for medium-rare, 150°F for medium.
09 - Remove from oven, tent loosely with aluminum foil, and let rest for 20 minutes before carving to allow juices to redistribute.

# Expert Insights:

01 -
  • The crispy herb crust creates this incredible contrast against the tender, juicy meat inside
  • It looks impressive but requires mostly hands-off time, leaving you free for guests
02 -
  • Invest in a good meat thermometer because visual checks can be deceiving with lamb
  • The temperature will rise about 5 degrees during resting so remove the lamb just before it hits your target
03 -
  • The fat cap is your friend so score it lightly but do not trim it away completely
  • If the crust browns too quickly before the inside is done, tent loosely with foil

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