Roasted Lamb Leg Rosemary Garlic (Print Version)
Tender lamb leg infused with rosemary and garlic, roasted alongside vegetables for a savory meal.
# What You Need:
→ Lamb
01 - 1 bone-in leg of lamb (5.5 lbs), trimmed
02 - 2 tablespoons olive oil
03 - 1½ teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Aromatics
05 - 6 cloves garlic, peeled and sliced
06 - 3 tablespoons fresh rosemary leaves, chopped
07 - 2 teaspoons fresh thyme leaves
→ Vegetables
08 - 4 medium carrots, cut into chunks
09 - 2 large onions, quartered
10 - 4 medium potatoes, quartered
→ Liquids
11 - 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. Using a sharp knife, make small, deep incisions all over the lamb. Insert slices of garlic and small sprigs of rosemary into the cuts.
03 - Rub the lamb with olive oil, salt, black pepper, chopped rosemary, and thyme, ensuring even coverage.
04 - Arrange the carrots, onions, and potatoes in a large roasting pan. Place the lamb leg on top of the vegetables.
05 - Pour the wine or broth into the pan around the lamb, not over it.
06 - Roast the lamb in the oven for 20 minutes. Reduce the oven temperature to 350°F and continue roasting for 1 hour 15 minutes for medium-rare, or until the internal temperature reaches 135°F.
07 - Remove the lamb from the oven, tent loosely with foil, and let rest for 20 minutes before carving.
08 - Serve slices of lamb with roasted vegetables and pan juices.
# Expert Tips:
01 -
- The garlic rosemary crust creates an incredible aromatic crust that everyone talks about
- Its mostly hands-off cooking, leaving you free to enjoy your guests
02 -
- Overnight marinating transforms good lamb into extraordinary lamb, so plan ahead when possible
- A meat thermometer is non-negotiable, lamb continues cooking while resting and can go from perfect to overdone quickly
03 -
- Take the lamb out of the fridge 45 minutes before roasting for more even cooking
- Let your roasting pan do double duty and make a simple gravy right in it while the lamb rests