Roasted Lamb Rosemary Garlic

There's something about the smell of roasting lamb that transforms an ordinary Sunday into something worth celebrating. I first made this for my dad's birthday, timing it so carefully that I checked the meat thermometer every ten minutes like an anxious parent. The house filled with rosemary and garlic, and when I finally pulled that bronzed, glistening leg from the oven, everyone went quiet for a second before reaching for their forks.

Last Easter, my sister asked me to handle the main dish while she focused on dessert. I got confident and skipped the foil tent during resting, thinking I knew better than the recipe. The lamb was perfect, but those pan juices thickened up faster than I expected while we all took photos of the table. We still joke about how I had to practically run to the kitchen to rescue the jus before it turned into a paste.

Ingredients

• Lamb: A 2 to 2.5 kg bone-in leg gives you the best balance of flavor and cooking time, plus the bone adds depth to those pan juices
• Olive oil: Use something decent here since it's coating the entire roast and carrying all those herbs
• Garlic cloves: Tucking halved cloves into the meat means they mellow out as they roast, becoming sweet and aromatic rather than sharp
• Fresh rosemary: The woody stems can go right into the roasting pan while you chop the tender leaves for the marinade
• Fresh thyme leaves: Dried works in a pinch, but fresh thyme gives you this lemony brightness that cuts through the rich lamb
• Coarse sea salt: The larger crystals really grab onto the meat and create a gorgeous crust
• Onions carrots and celery: This classic trio elevates the lamb while catching all those drippings for the most flavorful jus
• Dry white wine or lamb stock: Wine adds acidity and brightness, but stock keeps things more traditional and lamb-forward

Instructions

Prep the lamb:

Preheat your oven to 200°C and pat the leg completely dry with paper towels, then use a sharp knife to make small slits all over the meat.

Insert the aromatics:

Tuck the halved garlic cloves and some rosemary leaves into those incisions, pushing them in deep so they melt into the meat as it roasts.

Make the rub:

Whisk together the olive oil, thyme, salt, and pepper in a small bowl until it forms a fragrant paste.

Season the lamb:

Rub the oil mixture all over the lamb, using your hands to really work it into the meat and any crevices.

Build the roasting bed:

Scatter the sliced onions, carrots, and celery across the bottom of a large roasting pan, then nestle the seasoned lamb right on top.

Add liquid:

Pour the wine or stock into the pan around the vegetables, being careful not to wash off that seasoned rub you just applied.

Initial roast:

Slide the pan into the hot oven and roast for 20 minutes to develop that gorgeous golden brown crust.

Finish roasting:

Reduce the temperature to 180°C and continue roasting for about 1 hour and 10 minutes, basting occasionally with the pan juices, until the internal temperature hits 60 to 65°C for medium rare.

Rest the meat:

Tent the lamb loosely with foil and let it rest for 15 to 20 minutes so those juices redistribute throughout the meat.

Make the jus:

Strain the pan liquids through a fine mesh sieve, pressing down on the vegetables to extract every drop of flavor.

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This recipe has become my go to for dinner parties because it looks impressive but mostly cooks itself. I love standing in the kitchen, glass of wine in hand, basting the lamb and chatting with guests while the aroma builds. Something about a roast just makes people linger at the table longer, talking and laughing well past dessert.

Make It Ahead

You can prep the lamb the night before by making all those little incisions and stuffing them with garlic and rosemary. Rub it with the olive oil mixture, cover it tightly, and let it sit in the refrigerator until you're ready to roast. The extra marinating time only deepens the flavor.

Temperature Guide

Everyone has their preference, and I've learned to stop judging people who like their lamb well done. Medium rare hits 60 to 65°C internally, medium sits around 70°C, and well done reaches 75°C or higher. Just remember the meat keeps cooking slightly while it rests.

Serving Suggestions

Roasted potatoes are classic, but I also love serving this with creamy mashed potatoes or even a simple arugula salad dressed with lemon vinaigrette to cut through the richness.

• A light red wine like Pinot Noir pairs beautifully without overwhelming the lamb
• Leftover sliced lamb makes incredible sandwiches the next day with some horseradish mayo
• Freeze any extra jus in ice cube trays for future gravies or stews

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There's nothing quite like carving into a perfectly roasted leg of lamb while everyone watches, hoping for their favorite piece. Enjoy those moments around the table.

Recipe FAQs

→ How do I prepare the lamb for roasting?

Make small incisions all over the lamb leg and insert garlic halves and chopped rosemary leaves for deep flavor infusion.

→ What vegetables are used in the roasting pan?

Onions, carrots, and celery are placed in the pan to create a flavorful base and enhance the roasting juices.

→ What is the ideal internal temperature for medium-rare lamb?

Roast until the lamb’s internal temperature reaches 60–65°C (140–150°F) for medium-rare tenderness.

→ Can the lamb be marinated ahead of time?

Yes, marinating the lamb overnight with olive oil, herbs, and garlic intensifies the flavors and tenderness.

→ What liquids can be added to the roasting pan?

Dry white wine or lamb stock can be poured in the pan to keep the vegetables moist and create a rich jus.

→ What dishes pair well with this roasted lamb?

Roasted potatoes and a light red wine like Pinot Noir or Cabernet Sauvignon pair wonderfully with the lamb.