Roasted Lamb Rosemary Garlic (Print Version)
Tender lamb leg roasted with fresh rosemary, garlic, and herbs for a savory, aromatic meal.
# What You Need:
→ Lamb
01 - 1 bone-in leg of lamb (4.5–5.5 lb), trimmed
→ Marinade & Seasoning
02 - 4 tablespoons olive oil
03 - 8 cloves garlic, peeled and halved
04 - 4 sprigs fresh rosemary, leaves chopped
05 - 1 tablespoon fresh thyme leaves
06 - 2 teaspoons coarse sea salt
07 - 1 teaspoon freshly ground black pepper
→ Vegetables for Roasting Bed
08 - 2 onions, sliced
09 - 2 carrots, cut into large chunks
10 - 2 celery stalks, cut into large pieces
→ Liquids
11 - 1 cup dry white wine or lamb stock
# 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 halves and rosemary leaves into the incisions.
03 - In a small bowl, mix olive oil, thyme, salt, and pepper. Rub this mixture evenly over the lamb.
04 - Scatter the onions, carrots, and celery in the base of a large roasting pan to form a vegetable bed. Place the lamb leg on top of the vegetables.
05 - Pour the wine or stock into the pan, avoiding pouring directly over the lamb.
06 - Roast in the preheated oven for 20 minutes to brown, then reduce the temperature to 350°F and continue roasting for 1 hour 10 minutes, or until the internal temperature reaches 140–150°F for medium-rare. Baste the lamb occasionally with pan juices.
07 - Remove the lamb from the oven, tent loosely with foil, and rest for 15–20 minutes before carving.
08 - Strain the pan juices and serve as a jus alongside the sliced lamb.
# Expert Tips:
01 -
- The garlic and rosemary get tucked right into the meat, so every bite is flavored from the inside out
- That vegetable bed underneath does double duty, keeping the lamb moist and creating an instant gravy base
02 -
- Overcooking lamb is the quickest way to ruin an expensive cut, so invest in a reliable meat thermometer and pull it at 60 to 65°C for medium rare
- That resting period is non negotiable, and I learned the hard way that carving too soon sends all those precious juices running onto the cutting board
03 -
- Bring the lamb to room temperature for about an hour before roasting for more even cooking
- Save any leftover roasted vegetables from the pan and serve them alongside the sliced meat