Perfect Roasted Leg of Lamb with Rosemary and Garlic – Easy Holiday Dinner Recipe

Name: Perfect Roasted Leg of Lamb with Rosemary and Garlic
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Cuisine: Mediterranean
Ingredients: 1 whole leg of lamb (about 5–6 lb), bone-in; 5–6 cloves garlic, peeled and sliced thin; 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried); 2 tablespoons olive oil; 1 teaspoon sea salt; 1 teaspoon freshly ground black pepper; 1 cup dry white wine (optional); 1 onion, quartered; 2 carrots, cut into chunks; 1 cup beef or chicken stock

Posted on November 18, 2025

Dinner Recipes

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Introduction

Let me tell you, the aroma of a perfect roasted leg of lamb with rosemary and garlic wafting through the kitchen is pure magic. That mix of earthy herbs and sizzling fat creates a smell that’s warm, rustic, and impossible to resist. The first time I made this roast, I remember standing by the oven window, watching the meat turn golden brown while the rosemary sprigs danced in the heat. It was one of those moments where you just pause, inhale deeply, and realize you’re onto something truly special.

My love for lamb started years ago at my grandmother’s Sunday dinners. She would roast lamb with handfuls of garlic and fresh herbs from her garden—no timers, no fancy gadgets, just pure instinct. Everyone would gather around the table, sneaking bites before it even reached the carving board. That recipe was simple, honest, and full of heart, and it’s what inspired me to perfect my own version.

Honestly, this dish feels like a warm hug on a plate. It’s the kind of meal that brings people together—whether it’s for Easter, Christmas, or one of those cozy winter nights when you just want something special. My family can’t resist picking at the crispy edges (and I can’t blame them). After testing this recipe countless times (in the name of research, of course), it’s become a staple for holidays and gatherings alike. It’s beautifully simple but tastes like you’ve spent all day in the kitchen. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

If you’ve ever been intimidated by roasting lamb, this perfect roasted leg of lamb with rosemary and garlic will change your mind. It’s been tested, tweaked, and perfected to deliver tender, juicy meat with a golden crust every single time. I’ve roasted lamb for years—sometimes for big family feasts, sometimes just for a quiet dinner—and this version always hits the mark.

Quick & Easy: Despite its impressive look, it requires only about 15 minutes of prep time. The oven does most of the work!
Simple Ingredients: You don’t need anything fancy—just fresh rosemary, garlic, olive oil, salt, and pepper. Pantry staples that deliver big flavor.
Perfect for Holidays: Whether it’s Easter, Christmas, or a Sunday dinner, this roast instantly feels festive.
Crowd-Pleaser: Everyone—from your picky uncle to your foodie friend—will rave about the tender texture and rich aroma.
Unbelievably Delicious: The garlic infuses the lamb while rosemary gives it that fragrant, savory finish. It’s comfort food with sophistication.

What makes this recipe stand out is the careful balance of flavor. Many versions drown the lamb in too many herbs or overcomplicate the seasoning. This one keeps it pure—just enough garlic to perfume, just enough rosemary to lift the flavor. The technique of searing the leg before roasting seals in the juices, ensuring every slice is succulent.

It’s not just good—it’s that kind of meal that makes you close your eyes for a second after the first bite. It’s homey yet elegant, the perfect centerpiece that turns dinner into a memory. And the best part? You don’t have to be an expert to pull it off.

What Ingredients You Will Need

This roasted leg of lamb with rosemary and garlic uses simple, wholesome ingredients that come together beautifully. Everything you need is easy to find, and the result tastes like something straight out of a fine dining kitchen.

1 whole leg of lamb (about 5–6 lb / 2.3–2.7 kg), bone-in for best flavor
5–6 cloves garlic, peeled and sliced thin (adds deep aromatic flavor)
2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried)
2 tablespoons olive oil (helps create that golden crust)
1 teaspoon sea salt (adjust to taste)
1 teaspoon freshly ground black pepper
1 cup dry white wine (optional, for deglazing and flavor)
1 onion, quartered (adds sweetness to the roasting pan)
2 carrots, cut into chunks (helps flavor the pan juices)
1 cup beef or chicken stock (for a rich gravy base)

Ingredient notes: I recommend using fresh rosemary—it makes all the difference. If lamb isn’t readily available, you can substitute with a boneless leg (just reduce roasting time slightly). For a dairy-free version, skip the butter—olive oil works perfectly. And if you prefer a deeper herb flavor, add a pinch of thyme or oregano.

Every element here plays a role: garlic perfumes the meat, rosemary adds freshness, and the stock creates a luscious sauce. It’s an uncomplicated list that gives a restaurant-worthy result.

Equipment Needed

Roasting pan – Big enough to hold the leg comfortably.
Meat thermometer – Essential for checking doneness.
Sharp knife – For making small incisions and carving.
Cutting board – Preferably large and sturdy.
Basting brush or spoon – For applying olive oil evenly.
Aluminum foil – Helps rest the meat without losing heat.
Tongs – Handy for turning or moving the roast safely.

If you don’t have a roasting pan, a deep oven-proof dish works just fine. I’ve even used a cast-iron skillet for smaller cuts. Keep your thermometer handy—it’s your best friend for getting that perfect medium-rare finish.

Preparation Method

Preheat the oven: Set to 425°F (220°C). This high heat helps create a crisp outer crust.
Prepare the lamb: Pat the leg dry with paper towels. Use a sharp knife to make small slits all over the surface.
Insert garlic and rosemary: Push a slice of garlic and a sprig of rosemary into each slit. This technique infuses the flavor deep into the meat.
Season generously: Rub the leg with olive oil, salt, and pepper. Don’t be shy—this forms the flavorful crust.
Sear (optional but recommended): Heat a large skillet over medium-high and brown the lamb on all sides, about 4–5 minutes each. This step locks in juices.
Prepare the roasting base: In your roasting pan, place onions and carrots underneath the lamb. Pour wine and stock around the sides, not over the meat.
Roast: Place in the oven and roast for 20 minutes at 425°F (220°C). Then reduce the heat to 350°F (175°C) and continue roasting for about 1 hour and 15 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare.
Baste occasionally: Every 30 minutes, spoon some pan juices over the top.
Rest: Remove from oven, cover loosely with foil, and let rest for 15–20 minutes before carving. This allows the juices to redistribute.
Make the gravy (optional): Skim excess fat from pan, then simmer the juices until slightly thickened. Season to taste.

The lamb should be tender and juicy, with a golden crust that crackles slightly as you carve. If you notice the top browning too quickly, just tent it with foil midway through roasting.

Cooking Tips & Techniques

Here’s what I’ve learned from years of making roasted leg of lamb with rosemary and garlic—and a few mistakes along the way:

Don’t skip resting: It’s tempting to dig in right away, but resting ensures juicy slices.
Use fresh herbs: Dried rosemary can taste dusty when cooked too long. Fresh sprigs bring bright aroma and color.
Check temperature early: Lamb can go from perfect to overdone fast. Start checking 10 minutes before expected time.
Add flavor to the pan: Vegetables under the meat help create rich pan juices for gravy.
Keep it simple: Resist the urge to overload the lamb with spices—rosemary and garlic are all it needs.

One mistake I made early on was not trimming excess fat. While fat adds flavor, too much can make the meat greasy. Trim lightly, but leave enough to crisp up beautifully. Also, don’t forget to carve against the grain—it makes every slice tender.

Variations & Adaptations

Herb Variety: Swap rosemary for thyme or mint for a different flavor twist.
Citrus Kick: Add zest of one lemon and a splash of lemon juice to the marinade for a brighter taste.
Spicy Version: Rub with chili flakes or harissa paste before roasting for a warm, bold flavor.
Dietary Adaptation: Use olive oil instead of butter for a dairy-free option, or a gluten-free stock if needed.
Slow Cooker Option: Sear lamb first, then cook on low for 6–7 hours with all ingredients. You’ll get fall-apart tenderness.

I’ve personally tried the lemon-rosemary twist—it adds a sunny flavor that’s perfect for spring gatherings. The slow-cooked version is great for days when you want that same flavor without hovering near the oven.

Serving & Storage Suggestions

Serve your roasted leg of lamb with rosemary and garlic warm, sliced against the grain. Arrange it on a platter with roasted vegetables or mashed potatoes. A drizzle of gravy or pan sauce over the top makes it irresistible.

For beverages, I love pairing it with a robust red wine like Cabernet Sauvignon or a lighter Shiraz. It’s also wonderful alongside crusty bread and a crisp salad for balance.

Leftovers? Store in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the oven at 300°F (150°C) for 10–15 minutes. You can also freeze slices for up to 2 months—just thaw overnight and warm gently. The flavor deepens over time, making it even better the next day.

Nutritional Information & Benefits

A serving of roasted leg of lamb (about 4 oz / 113 g) delivers roughly 250–280 calories, 25 g protein, and healthy fats. Lamb is rich in iron, zinc, and vitamin B12—great for energy and heart health.

Using olive oil instead of butter adds monounsaturated fats, which are heart-friendly. Garlic and rosemary both have natural antioxidants and anti-inflammatory properties. This dish is naturally gluten-free and easily made dairy-free, making it suitable for various diets.

Conclusion

So there you have it—the perfect roasted leg of lamb with rosemary and garlic. It’s the kind of recipe that looks impressive but feels approachable. The balance of garlic, rosemary, and tender lamb creates pure comfort and elegance all at once.

Whether you’re making it for a big holiday or just a special Sunday dinner, this roast is sure to become one of your signature dishes. I love it because it reminds me of family, warmth, and those long dinners where no one’s in a hurry to leave the table.

Give it a try, and let me know how your version turns out! Leave a comment below with your twist or share it with someone who appreciates a good home-cooked meal. Trust me—you’ll be proud to serve this beauty.

FAQs

How long should I roast a leg of lamb?

Roast a 5–6 lb leg for about 1 hour and 15 minutes at 350°F (175°C) after an initial high-heat sear. Always check internal temperature for accuracy.

What temperature should lamb be cooked to?

For medium-rare, aim for 135°F (57°C). For medium, around 145°F (63°C). Always let it rest before slicing.

Can I prepare this recipe ahead of time?

Yes! Season and marinate the lamb up to 24 hours in advance. Just refrigerate it covered, then roast when ready.

Can I use leg of lamb without the bone?

Absolutely. Boneless cuts cook faster—reduce roasting time by 15–20 minutes and check doneness early.

What’s the best way to store leftover lamb?

Keep leftovers in an airtight container in the fridge up to 3 days or freeze for 2 months. Reheat gently to preserve texture.