Save to Pinterest This dish features a bone-in lamb leg richly flavored with fresh rosemary, garlic, and thyme. The lamb is carefully prepared by making incisions to insert aromatics, then rubbed with olive oil, salt, and pepper. Roasting over carrots, onions, and potatoes creates a moist environment adding depth to the meat. Slow roasting at controlled temperatures ensures juicy, tender results, perfect for special dinners or gatherings. Resting the lamb after cooking locks in the savory juices for a rewarding dining experience.
The smell of rosemary and garlic roasting with lamb takes me back to my grandmother's kitchen, where Sunday dinners were events. I've made this leg of lamb countless times since, and it never fails to impress.
Last Easter, my sister-in-law took one bite and immediately asked for the recipe. Now its her go-to for special occasions too, and she swears the secret is making those little slits deep enough for the garlic to really work its magic.
Ingredients
- Leg of lamb: Bone-in adds flavor and helps keep the meat moist during roasting
- Olive oil: Creates the base for your herb rub and helps the seasoning stick
- Kosher salt: Use this rather than table salt for better texture and distribution
- Freshly ground black pepper: The peppery bite cuts beautifully through the rich lamb
- Garlic cloves: Sliced thick so they dont completely melt away during cooking
- Fresh rosemary: woody stems can go into the cavity, leaves get chopped for the rub
- Fresh thyme: Adds an earthy undertone that pairs perfectly with rosemary
- Root vegetables: They catch all those delicious pan drippings while roasting underneath
- White wine or broth: Deglazes the pan and creates the most incredible pan juices
Instructions
- Preheat and prep:
- Get your oven to 200°C 400°F while you pat the lamb completely dry with paper towels.
- Make those flavor pockets:
- Use your sharpest knife to cut small deep slits all over the lamb, then stuff each with a garlic slice and tiny rosemary sprig.
- Create the herb rub:
- Mix the olive oil, salt, pepper, chopped rosemary, and thyme, then massage it all over the lamb like youre giving it a spa treatment.
- Build your roasting bed:
- Scatter the carrots, onions, and potatoes across your roasting pan, then crown them with the seasoned lamb leg.
- Add moisture:
- Pour the wine or broth around the base of the lamb, never directly over the meat, to start those pan juices working.
- Initial high heat:
- Roast at 200°C 400°F for 20 minutes to create that gorgeous exterior crust.
- Slow roast to perfection:
- Drop the temperature to 180°C 350°F and roast for another 1 hour 15 minutes until it hits 57°C 135°F internally.
- The crucial rest:
- Tent the lamb loosely with foil and let it rest for exactly 20 minutes, or all those delicious juices will escape the moment you cut.
Save to Pinterest There's something almost ceremonial about carving a perfectly roasted leg of lamb at the table. My friends always gather round, wine glasses in hand, watching those first slices fall away.
Making It Your Own
Sometimes I'll add lemon zest to the herb rub for brightness, or swap in fresh oregano during summer months. The technique stays the same, but little tweaks keep it interesting.
Temperature Guide
I've learned that everyone claims to want medium-rare until they see pink lamb. 54°C 130°F gives you true rare, while 63°C 145°F is what most people actually prefer when they say medium.
Leftovers Worth Having
Cold lamb sandwiches the next day might be even better than the dinner itself. Thinly sliced with a little grainy mustard and arugula on good bread.
- Wrap leftovers tightly and they'll keep beautifully for three days
- The pan juices can be frozen and used as a base for future gravies
- Dont throw away those roasted vegetables, they're perfect in hash the next morning
Save to Pinterest Every time I serve this, someone asks what the occasion is, even when it's just a regular Tuesday. Sometimes the best occasions are the ones we create ourselves.
Recipe FAQs
- → How do I ensure the lamb stays tender?
-
Making incisions to insert garlic and rosemary and roasting at controlled temperatures helps keep the lamb moist and tender.
- → Can I use herbs other than rosemary and thyme?
-
Yes, fresh herbs like oregano or sage work well and add unique flavors to roasted lamb.
- → What side vegetables pair best for roasting?
-
Carrots, onions, and potatoes complement the lamb’s flavor and roast beautifully alongside it.
- → Is it better to marinate the lamb overnight?
-
Marinating overnight enhances the depth of flavor by allowing the garlic, herbs, and oil to penetrate the meat.
- → How do I know when the lamb is cooked correctly?
-
Use a meat thermometer; medium-rare is reached at 57°C (135°F), but adjust to your preferred doneness.
