Roasted Lamb Leg Rosemary Garlic (Print Version)

Tender lamb leg roasted with rosemary and garlic, offering a rich and aromatic Mediterranean flavor.

# What You Need:

→ Lamb

01 - 1 (5.5–6.5 lb) bone-in leg of lamb, trimmed

→ Marinade

02 - 4 tbsp olive oil
03 - 6 garlic cloves, minced
04 - 3 tbsp fresh rosemary leaves, chopped (or 1 tbsp dried rosemary)
05 - 2 tsp coarse sea salt
06 - 1 tsp freshly ground black pepper
07 - Zest of 1 lemon

→ Vegetables (Optional, for roasting bed)

08 - 2 large onions, thickly sliced
09 - 3 carrots, cut into large chunks
10 - 2 celery stalks, cut into large chunks

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Pat the lamb leg dry with paper towels. Use a sharp knife to make small incisions all over the lamb.
03 - In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, pepper, and lemon zest.
04 - Rub the marinade thoroughly over the lamb, pushing some into the incisions for maximum flavor.
05 - Arrange onions, carrots, and celery in a large roasting pan to create a bed. Place the lamb leg on top.
06 - Roast for 20 minutes to develop a golden crust.
07 - Reduce oven temperature to 340°F. Continue roasting for about 1 hour 20 minutes (15 minutes per 1 lb for medium-rare), basting once or twice with the pan juices.
08 - Check internal temperature: 130–140°F for medium-rare, 150°F for medium.
09 - Remove from oven, tent loosely with foil, and let rest for 20 minutes before carving.

# Expert Tips:

01 -
  • The marinade creates this incredible crust that locks in all those juices while infusing every bite with aromatic flavor
  • It deceptively simple yet looks absolutely impressive when you bring it to the table
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • A meat thermometer is absolutely worth it here—guesswork leads to overcooked lamb, which is basically a crime against good food
  • The temperature will rise about 5 degrees while resting, so pull it out slightly before your target temperature
  • That resting period is non-negotiable, so plan your timing accordingly and do not even think about skipping it
03 -
  • Tucking extra sprigs of fresh rosemary or whole garlic cloves around the pan adds even more aromatic depth
  • If the surface gets too dark before the internal temperature is reached, tent it loosely with foil

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