Roasted Leg Lamb Rosemary (Printable Version)
Tender leg of lamb infused with rosemary and garlic, slow-roasted on a bed of vegetables.
# What You'll Need:
→ Meat
01 - 1 bone-in leg of lamb, trimmed, weighing between 4 and 5 pounds
→ Marinade & Seasonings
02 - 4 cloves garlic, thinly sliced
03 - 3 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves (optional)
05 - 2 teaspoons kosher salt
06 - 1 teaspoon freshly ground black pepper
07 - 3 tablespoons olive oil
08 - Zest of 1 lemon
→ Vegetables (for roasting bed)
09 - 2 large onions, thickly sliced
10 - 3 large carrots, peeled and cut into large chunks
11 - 2 celery stalks, cut into large chunks
→ Liquid
12 - 1 cup dry white wine or low-sodium chicken broth
# How to Make It:
01 - Set the oven to 425°F to prepare for roasting.
02 - Combine rosemary, garlic, thyme (if used), lemon zest, kosher salt, black pepper, and olive oil in a small bowl to form a paste.
03 - Pat the leg of lamb dry with paper towels. Using a sharp knife, make small deep incisions throughout the meat and insert garlic slices into each.
04 - Rub the herb paste evenly over the entire surface of the lamb, ensuring thorough coverage.
05 - Spread onions, carrots, and celery evenly in a large roasting pan, then place the lamb on top with the fat side facing upward.
06 - Pour white wine or chicken broth into the pan, avoiding contact with the lamb to preserve the herb coating.
07 - Roast for 20 minutes at 425°F to develop a crust.
08 - Reduce oven temperature to 350°F and continue roasting for 60 to 75 minutes, or until an internal temperature of 135–140°F is reached for medium-rare, measured at the thickest part of the meat.
09 - Remove lamb from oven, loosely cover with aluminum foil, and rest for 15 to 20 minutes to allow juices to redistribute.
10 - Strain the pan juices, skim off excess fat, and serve alongside the carved lamb. Optionally, reduce the strained juices with a splash of wine to create a sauce.
# Expert Insights:
01 -
- The herb-infused rub gives the lamb a depth of flavor that feels like a warm hug from the oven
- This dish effortlessly impresses guests while still being surprisingly simple to prepare
02 -
- Patting the lamb dry before scoring helps the herb rub stick better and creates a better crust
- Letting the lamb rest after roasting is crucial — it locks in the juices so every bite stays tender
03 -
- Use a meat thermometer to hit that perfect medium-rare every time — no guessing needed
- Rubbing the lamb the night before lets the flavors really soak in for a next-level roast