Roasted Lamb Leg with Rosemary (Printable)
Tender lamb leg roasted with rosemary, garlic, and vegetables, delivering rich Mediterranean flavors.
# What You'll Need:
→ Meat
01 - 5 lb bone-in leg of lamb, trimmed
→ Marinade & Seasoning
02 - 4 tbsp olive oil
03 - 6 garlic cloves, peeled and halved
04 - 2 tbsp fresh rosemary leaves, chopped
05 - 1 tbsp fresh thyme leaves
06 - 1 tbsp coarse sea salt
07 - 1 ½ tsp black pepper
08 - Zest of 1 lemon
→ Vegetables
09 - 2 large onions, thickly sliced
10 - 3 large carrots, cut into large chunks
11 - 1 bulb garlic, halved horizontally
→ Liquids
12 - 1 cup dry white wine or low-sodium chicken stock
# How-To Steps:
01 - Preheat the oven to 400°F. Pat the lamb leg completely dry with paper towels to ensure proper browning.
02 - In a small bowl, combine olive oil, chopped rosemary, thyme, lemon zest, salt, and pepper. Mix thoroughly to form a paste.
03 - Using a sharp knife, cut deep slits all over the lamb. Push halved garlic cloves into each slit to infuse flavor throughout.
04 - Rub the herb mixture evenly over the entire surface of the lamb, pressing firmly to adhere.
05 - Arrange onion slices, carrot chunks, and halved garlic bulb in a large roasting pan to create a vegetable bed.
06 - Place the seasoned lamb leg directly on top of the vegetables. Pour wine or stock into the bottom of the pan.
07 - Roast at 400°F for 20 minutes to develop a caramelized exterior crust.
08 - Reduce oven temperature to 350°F. Continue roasting for 1 hour 10 minutes for medium-rare (internal temperature 140°F), basting every 20 minutes with pan juices.
09 - Remove lamb from oven and tent loosely with aluminum foil. Let rest for 15-20 minutes to allow juices to redistribute throughout the meat.
10 - Carve the lamb against the grain into thin slices. Serve with roasted vegetables and drizzle with pan juices.
# Expert Advice:
01 -
- The way rosemary and garlic work their magic into every tender bite will make you wonder why you ever ordered lamb at restaurants
- This recipe transforms a simple cut of meat into something worthy of your most memorable gatherings
02 -
- Letting the meat rest is non-negotiable because cutting into it immediately will send all those precious juices running onto your cutting board instead of staying in the meat
- A meat thermometer takes all the guesswork out of achieving your desired doneness, and overcooked lamb is a tragedy worth preventing
03 -
- Investing in a good meat thermometer will pay for itself in perfectly cooked meat and dinner guests who think you have secret culinary talents
- The slits for garlic can be made deeper than you think, and more garlic is rarely a mistake with this recipe