Roasted Lamb Leg Rosemary Garlic (Printable Version)
Tender lamb leg infused with rosemary and garlic, slow roasted for a rich, savory main course.
# What You'll Need:
→ Lamb
01 - 1 bone-in leg of lamb (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 for roasting
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
# How to Make It:
01 - Preheat oven to 400°F.
02 - Pat the lamb leg dry. Using a sharp knife, make small, deep incisions all over the lamb. Insert slices of garlic and small sprigs of rosemary into the cuts.
03 - Rub the lamb with olive oil, salt, black pepper, chopped rosemary, and thyme, ensuring even coverage.
04 - Arrange the carrots, onions, and potatoes in a large roasting pan. Place the lamb leg on top of the vegetables.
05 - Pour the wine or broth into the pan around the lamb, not over it.
06 - Roast the lamb in the oven for 20 minutes.
07 - Reduce the oven temperature to 350°F and continue roasting for 1 hour 15 minutes for medium-rare, or until the internal temperature reaches 135°F.
08 - Remove the lamb from the oven, tent loosely with foil, and let rest for 20 minutes before carving.
09 - Serve slices of lamb with roasted vegetables and pan juices.
# Expert Insights:
01 -
- The high heat sear creates an incredible crust while slow roasting keeps the interior meltingly tender
- It actually feeds more people than you expect because the flavor is so satisfying that smaller portions feel complete
- The pan juices alone become an instant sauce that tastes like youve been simmering it all day
02 -
- The lamb continues cooking while it rests, so pull it out when your thermometer reads a few degrees below your target temperature
- Room temperature meat roasts more evenly, so take the lamb out of the fridge at least an hour before you plan to cook it
03 -
- Let your butcher trim the fat cap to about 1/4 inch for the best ratio of flavor to texture
- A sharp knife makes all the difference when creating those deep incisions for the garlic