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Simple Roast Leg of Lamb with Garlic and Rosemary

A thick slice of roast leg of lamb showing a pink, medium-rare center and a dark, herbed crust.
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Follow this straightforward method to roast a tender, flavorful leg of lamb, perfect as a traditional main dish for any gathering.

Ingredients

Scale
  • 1 (5-7 lb) bone-in leg of lamb
  • 8 cloves garlic, thinly sliced
  • 4 sprigs fresh rosemary, leaves chopped
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Instructions

  1. Remove the leg of lamb from the refrigerator 2 hours before roasting to allow it to come closer to room temperature.
  2. Preheat your oven to 425 degrees Fahrenheit.
  3. Make small incisions all over the lamb using a sharp paring knife. Insert the sliced garlic pieces into these cuts.
  4. In a small bowl, mix the chopped rosemary, olive oil, salt, and pepper.
  5. Rub this mixture evenly over the entire surface of the lamb.
  6. Place the lamb, fat side up, in a roasting pan.
  7. Roast at 425 degrees Fahrenheit for 15 minutes.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 130 degrees Fahrenheit for medium-rare, about 1.5 to 2 hours total cooking time depending on the weight.
  9. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil.
  10. Let the oven roasted lamb rest for 20 minutes before carving. This resting period is essential for a juicy result.

Notes

  • For easier cleanup, line your roasting pan with aluminum foil before adding the lamb.
  • If you prefer a more well-done roast, aim for an internal temperature of 145 degrees Fahrenheit.
  • Use dried rosemary if fresh is unavailable, but reduce the amount slightly.

Nutrition

Find it online: https://dishicious.com/roast-leg-of-lamb-garlic-rosemary-recipe/