Description
A tender, juicy roasted leg of lamb infused with fresh rosemary and garlic, perfect for holidays or special family dinners. This easy recipe delivers a golden crust and rich flavor with minimal effort.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the leg of lamb dry with paper towels and make small slits all over the surface.
- Insert a slice of garlic and a sprig of rosemary into each slit.
- Rub the leg with olive oil, salt, and pepper.
- Optional: Sear the lamb in a large skillet over medium-high heat for 4–5 minutes per side until browned.
- Place onions and carrots in a roasting pan and set the lamb on top. Pour wine and stock around the sides.
- Roast for 20 minutes at 425°F (220°C), then reduce 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 with pan juices every 30 minutes.
- Remove from oven, cover loosely with foil, and let rest for 15–20 minutes before carving.
- Optional: Skim excess fat from pan juices and simmer until slightly thickened to make gravy.
Notes
Use fresh rosemary for best flavor. Trim excess fat but leave enough for crispness. Always rest the lamb before carving to ensure juicy slices. Check internal temperature early to avoid overcooking. Tent with foil if browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 4 oz (113 g) p
- Calories: 270
- Sugar: 2
- Sodium: 420
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 4
- Fiber: 1
- Protein: 25
Keywords: roasted lamb, rosemary garlic lamb, holiday roast, Easter dinner, Christmas lamb, Sunday roast