Roasted Lamb Leg Rosemary Garlic (Printable)
Tender lamb leg flavored with rosemary, garlic, and herbs, roasted with vegetables for a hearty meal.
# 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 (or 2 tsp dried rosemary)
05 - 1 tbsp fresh thyme leaves (optional)
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 dry with paper towels.
02 - In a small bowl, mix olive oil, chopped rosemary, thyme (if using), lemon zest, salt, and pepper.
03 - Using a sharp knife, make deep slits all over the lamb. Insert halved garlic cloves into the slits.
04 - Rub the herb mixture thoroughly over the lamb, ensuring even coverage.
05 - Arrange the onion slices, carrot chunks, and halved garlic bulb in a large roasting pan to make a bed for the lamb.
06 - Place the lamb leg on top of the vegetables. Pour wine or stock into the pan.
07 - Roast for 20 minutes, then reduce oven temperature to 350°F. Continue roasting for 1 hour 10 minutes for medium-rare (internal temp 140°F), basting occasionally with pan juices.
08 - Remove lamb from oven, loosely cover with foil, and let rest for 15-20 minutes before carving.
09 - Serve slices of lamb with roasted vegetables and pan juices.
# Expert Pointers:
01 -
- The garlic and rosemary crust creates an incredibly fragrant experience that fills your entire home with welcome before anyone even reaches the table
- This recipe strikes that perfect balance between impressive enough for holidays while remaining surprisingly straightforward to execute
02 -
- Using a meat thermometer is absolutely non-negotiable because visual cues can be deceiving with large roasts
- The temperature will rise 5 to 10 degrees during resting, so pull it slightly before your target doneness
03 -
- Letting the meat come to room temperature for an hour before roasting ensures more even cooking from edge to center
- Tenting with foil means covering loosely without sealing tight, allowing steam to escape while maintaining warmth