Roasted Lamb Leg with Rosemary (Print Version)
Succulent lamb leg infused with rosemary and garlic, roasted to tender perfection with a fragrant herb blend.
# What You Need:
→ Lamb
01 - 1 bone-in leg of lamb (approximately 4.5 pounds)
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Aromatics & Herbs
05 - 6 cloves garlic, peeled and sliced
06 - 4 sprigs fresh rosemary
07 - 2 sprigs fresh thyme (optional)
08 - 1 lemon, zested and quartered
→ Vegetables for Roasting Base
09 - 2 large carrots, cut into chunks
10 - 1 large onion, quartered
11 - 2 celery stalks, cut into chunks
→ Liquids
12 - 1 cup dry white wine or low-sodium chicken broth
# How-To Steps:
01 - Preheat your oven to 400°F.
02 - Pat the lamb leg dry with paper towels. Using a sharp knife, make small incisions all over the lamb. Insert garlic slices and small sprigs of rosemary into the slits.
03 - Rub the lamb with olive oil, salt, pepper, and lemon zest.
04 - Place the carrots, onion, and celery in a large roasting pan. Lay the lamb leg on top, fat side up. Add remaining rosemary and thyme around the lamb.
05 - Squeeze lemon quarters over the lamb and add them to the pan.
06 - Pour the wine or chicken broth into the pan.
07 - Roast uncovered for 20 minutes, then reduce oven temperature to 350°F and continue roasting for 1 hour 20 minutes (about 20 minutes per pound for medium-rare), basting occasionally.
08 - Check doneness with a meat thermometer: 130-140°F for medium-rare.
09 - Transfer the lamb to a platter, cover loosely with foil, and rest for 15-20 minutes before carving.
10 - Strain the pan juices, skim off excess fat, and serve as a sauce alongside the lamb.
# Expert Tips:
01 -
- The aroma that fills your kitchen will have everyone gathering around the oven an hour before dinner
- Leftovers (if you somehow have any) make incredible sandwiches the next day
02 -
- Letting the meat rest is not optional - cutting too soon will spill all those precious juices onto your cutting board
- The temperature will rise about 5-10 degrees while resting, so pull it out slightly before your target temp
03 -
- Bring the lamb to room temperature for about an hour before roasting for more even cooking
- If the surface browns too quickly, tent it loosely with foil while it finishes cooking