Exquisite Roasted Leg of Lamb with Garlic and Rosemary

Unlock the secret to a perfectly tender and incredibly flavorful roasted leg of lamb with this straightforward recipe. Infused with aromatic fresh rosemary and robust roasted garlic, this dish promises a symphony of bold flavors. A simple marinade of olive oil and herbs creates a mouthwatering savory crust that crisps beautifully in the oven, while the internal fat renders down to keep the meat exceptionally juicy. Ideal for holidays, impressive family dinners, or a memorable weekend feast, this recipe demystifies what many consider a complex dish, delivering consistently delicious results with minimal fuss.

There’s nothing quite like the irresistible aroma of garlic and herbs filling your kitchen as a succulent leg of lamb roasts to perfection. This recipe ensures the meat emerges from the oven wonderfully tender and juicy, making it a reliable choice for any occasion. Forget complicated techniques or daunting steps; this method is designed for simplicity, guaranteeing solid, delectable results every time.

Many home cooks might feel intimidated by the idea of roasting a whole leg of lamb, but let us assure you, it’s far easier than it looks. The key to success lies in a few simple steps and quality ingredients. You can opt for fresh or frozen lamb – we highly recommend sourcing local lamb if available for its superior taste. Otherwise, high-quality Australian or New Zealand lamb offers excellent flavor and tenderness. Remember to thaw frozen lamb thoroughly overnight in the refrigerator, and crucially, allow it to temper (come to room temperature) on the counter before applying the fragrant garlic-herb paste and sending it into the oven. This simple pre-roasting step promotes even cooking and a more tender final product. It truly couldn’t be simpler to achieve a show-stopping main course!

Why This Roasted Leg of Lamb Recipe Shines

Our roasted leg of lamb recipe stands out for several compelling reasons, making it a beloved choice for seasoned chefs and novice cooks alike:

• Unforgettable Flavor Profile: The combination of fresh rosemary, potent garlic, a hint of dried thyme, and a touch of red chili flakes creates a deeply aromatic and savory crust. A squeeze of fresh lemon juice brightens the entire profile, cutting through the richness of the lamb.
• Perfectly Tender and Juicy: The two-stage roasting method—initial high heat for a crust, followed by low and slow roasting—ensures the lamb is cooked evenly to a succulent, tender finish, preventing it from drying out.
• Impressive Presentation: A beautifully roasted leg of lamb makes a stunning centerpiece for any table, creating a memorable dining experience without requiring hours of complex culinary work.
• Surprisingly Easy to Make: Despite its gourmet appearance, this recipe is incredibly straightforward. With clear instructions and minimal hands-on time, anyone can master this dish.
• Versatility: While perfect for special occasions like Easter or Christmas, it’s also robust enough for a satisfying Sunday dinner or a special weekend meal with loved ones.

Choosing the Right Leg of Lamb

The foundation of a great roasted lamb dish starts with selecting the right cut. For this recipe, a bone-in leg of lamb is recommended for several reasons. The bone helps conduct heat, ensuring more even cooking, and contributes to a richer flavor in the drippings, which are perfect for a quick pan sauce. Look for a leg weighing between 3 to 4 pounds. If you opt for a larger leg, remember to adjust your cooking time accordingly, adding roughly 15-20 minutes per extra pound.

When purchasing, inquire about the lamb’s origin. Local lamb often boasts fresher flavor and supports local producers. Alternatively, lamb from Australia or New Zealand is widely available and renowned for its quality, tenderness, and milder flavor compared to some other varieties.

Whether fresh or frozen, always ensure your lamb is properly handled. If frozen, plan to thaw it slowly in the refrigerator for at least 24-48 hours, depending on its size. Before seasoning and roasting, allow the lamb to sit at room temperature for 30-45 minutes. This tempering process is crucial; it helps the meat cook more uniformly from edge to center, resulting in a juicier roast.

Essential Ingredients for Your Lamb Roast

The magic in this roasted leg of lamb recipe comes from a harmonious blend of fresh and dried herbs, combined with aromatic garlic and a touch of citrus. Here’s what you’ll need to create that unforgettable flavor paste:

• Bone-in leg of lamb – Seek out a leg that’s approximately 3-4 pounds. Should you choose a larger cut, remember to proportionally increase the roasting time.
• Garlic – Peeled cloves. This recipe is designed to be very garlic-forward, providing deep, savory notes. If you prefer a slightly milder flavor, you can reduce the amount by 2 cloves without sacrificing much flavor.
• Fresh rosemary leaves – The vibrant, piney notes of fresh rosemary are paramount here. In a pinch, 1 ½ tablespoons of dried rosemary can be substituted, but fresh is highly recommended.
• Dried thyme – Earthy and slightly minty, dried thyme complements the rosemary and garlic beautifully.
• Kosher salt – Essential for seasoning the lamb and enhancing all the other flavors.
• Freshly ground black pepper – Adds a sharp, pungent kick that rounds out the spice profile.
• Red chili flakes – A small amount adds a subtle warmth and a touch of complexity without making the dish overtly spicy.
• Olive oil – Serves as the base for our herb paste, helping to distribute flavors and create that beautiful crust.
• Fresh lemon – You’ll only need a squeeze of fresh lemon juice. Its acidity acts as a bright counterpoint, lifting the rich flavors of the garlic and herbs.

Step-by-Step Roasting Instructions

Follow these detailed steps to prepare and roast your leg of lamb to perfection:

1. Preheat Oven: Begin by heating your oven to a high temperature of 425°F (220°C). Allow it to thoroughly preheat while you prepare the lamb, ensuring it reaches the desired initial searing temperature.
2. Prepare the Lamb: Carefully trim the leg of lamb. Remove any silver skin, which can become tough when cooked, and any overly thick layers of fat. Aim to leave a thin, even layer of fat across the surface; this will crisp up beautifully and add flavor. For a more elegant presentation, you can “French” the bone by scraping away meat and connective tissue from the narrow end to expose a clean bone.
3. Score the Fat: Using a sharp knife, score the surface of the lamb in a shallow crosshatch pattern. Cut about ¼ inch deep into the fat and slightly into the meat. This allows the herb paste to penetrate deeper, and helps the fat render and crisp evenly.
4. Prepare Herb Paste: In a food processor or with a mortar and pestle, combine the peeled garlic cloves, fresh rosemary leaves, dried thyme, red chili flakes, kosher salt, freshly ground black pepper, olive oil, and fresh lemon juice. Blend until you achieve a loose, fragrant paste.
5. Coat the Lamb: Generously apply the garlic-herb mixture all over the trimmed and scored lamb. Take your time to really work the paste into the cuts and any natural crevices, ensuring maximum flavor penetration.
6. Rest at Room Temperature: Place the coated lamb on a baking sheet or roasting pan and let it rest at room temperature for 30–45 minutes. This crucial step helps the meat relax and allows it to cook more evenly once it enters the hot oven.
7. High-Heat Roast: Transfer the lamb to the preheated 425°F (220°C) oven. Roast for 20 minutes at this high temperature. This initial blast of heat will create a beautiful, flavorful crust on the exterior of the lamb.
8. Low-Heat Roast to Finish: After the initial 20 minutes, reduce the oven temperature to 300°F (150°C). Continue roasting for an additional 1½ to 2 hours, or until an instant-read meat thermometer inserted into the thickest part of the leg (avoiding the bone) registers 145°F (63°C) for a perfect medium-rare, or 150°F (66°C) for medium. For more details on internal temperatures, see our tips below.
9. Rest Before Carving: Once the lamb reaches your desired doneness, remove it from the oven. Loosely tent it with aluminum foil and let it rest for a full 15–20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring every slice is as tender and juicy as possible.

Visual Guide: Step-By-Step Process

Chef Jenn’s Expert Tips for the Best Roasted Lamb

• French the Bone for Presentation: For a truly professional and elegant look, consider “Frenching” the bone. This involves cutting around the narrow end of the lamb leg and scraping away the meat and sinew to expose a clean, white bone. It’s optional but adds a touch of sophistication.
• The Essential Meat Thermometer: Never guess the doneness of your roast lamb! A reliable meat thermometer is your best friend here. Insert it into the thickest part of the meat, avoiding the bone.
  • Rare: 125-130°F (52-54°C)
  • Medium-Rare: 130-135°F (54-57°C)
  • Medium: 135-140°F (57-60°C) – Note: The recipe aims for 145°F (63°C) after resting, which settles it into a solid medium.
  • Medium-Well: 140-145°F (60-63°C)
  • Well-Done: 150°F (66°C) and up

  Remember that the internal temperature will rise by 5-10 degrees during the resting period.

• Achieve a Crispier Finish: If you desire an extra-crispy exterior on your lamb roast, broil it for 3–4 minutes during the last few minutes of cooking. Watch it closely to prevent burning, as broilers can be very intense.
• Don’t Waste the Pan Juices: The flavorful drippings left in the bottom of your roasting pan are liquid gold! Strain them to remove any solids, then reduce them on the stove over medium heat until slightly thickened for a quick and incredibly delicious homemade sauce or gravy. Deglaze the pan with a splash of wine or broth first for even more flavor.

Recommended Pairings & Related Recipes

Make It A Complete Meal

A glorious roasted leg of lamb deserves equally delightful accompaniments. Here are some ideas to create a balanced and satisfying meal:

• Potatoes: Classic choices include crispy roasted potatoes, creamy mashed potatoes, or a gratin.
• Green Vegetables: Complement the richness of the lamb with fresh, vibrant greens. Try our roasted green beans with almonds and lemon, steamed asparagus, or sautéed broccoli.
• Salads: A refreshing Greek salad with feta and olives or a simple green salad with a bright vinaigrette provides a nice contrast.
• Grain Dishes: A light and fluffy couscous salad or a simple rice pilaf would also pair beautifully.
• Minted Peas: The fresh, sweet flavor of minted peas is a traditional and delightful pairing with lamb.
• Crusty Bread: Don’t forget a good loaf of crusty bread, perfect for soaking up any leftover pan drippings or the delicious homemade sauce.

Storage and Reheating

Should you be lucky enough to have leftovers from your delicious lamb roast, proper storage will ensure they remain fresh and tasty for future enjoyment. Store any remaining roasted lamb in an airtight container in the refrigerator for up to 4 days.

When ready to reheat, you have a few options: gently warm slices in a low oven (around 275°F / 135°C) until just heated through to prevent drying, or slice thinly for quick additions to sandwiches, wraps, or hearty salads. Lamb leftovers are also excellent in a shepherd’s pie or a warm grain bowl.

To freeze, wrap individual slices or portions tightly in aluminum foil, then place them in a freezer-safe bag or container. Frozen lamb can be kept for up to 2-3 months. Thaw overnight in the refrigerator before gently warming and serving.

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Roasted Leg of Lamb

Roasted Leg of Lamb is a classic centerpiece dish, marinated with garlic, rosemary, olive oil, and lemon juice, then slow-roasted until juicy and tender. Perfect for holidays, family gatherings, or special dinners, this recipe delivers bold flavor and an impressive presentation with minimal effort.

Course Main Course

Cuisine American, Mediterranean

Keyword Easter lamb recipe, garlic rosemary lamb, holiday roast, lamb roast dinner, roasted leg of lamb

Prep Time 25 minutes

Cook Time 2 hours 20 minutes

Rest Time 45 minutes

Total Time 3 hours 30 minutes

Servings 6 servings

Calories 392kcal

Author Chef Jenn

Ingredients

• 1 leg of lamb bone-in, 3-4 pounds
• 6 cloves garlic peeled
• 3 tablespoons fresh rosemary leaves
• 1 teaspoon dried thyme
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper freshly
• ¼ teaspoon red chili flakes
• ¼ cup olive oil
• 1 teaspoon fresh lemon juice

Instructions

1. Heat the oven to 425°F (220°C) and let it preheat while you prepare the lamb.
2. Trim the lamb by removing silver skin or any thick layers of fat, leaving a thin cap for flavor. If not already done, French the bone for a cleaner look.
3. Score the surface of the lamb in a shallow crosshatch pattern, cutting about ¼ inch deep into the fat and meat.
4. Blend garlic, rosemary, thyme, chili flakes, salt, pepper, olive oil, and lemon juice into a loose paste.
5. Coat the lamb with the garlic-herb mixture, working it into the cuts and any crevices.
6. Let the lamb rest at room temperature for 30–45 minutes before roasting. This helps it cook more evenly.
7. Roast at high heat for 20 minutes to develop a flavorful crust.
8. Lower the oven temp to 300°F and continue roasting for 1½ to 2 hours, or until a thermometer inserted into the thickest part reads 145°F for medium.
9. Remove from the oven and loosely tent with foil. Let it rest for 15–20 minutes before slicing to keep the juices in.

Notes

Chef Jenn’s Tips

• French the bone by cutting around the narrow end and scraping away the meat to expose the bone.
• Use a meat thermometer to avoid guessing doneness; this ensures the perfect cook.
• Want a crispier finish? Broil for 3–4 minutes at the end, but keep an eye on it to avoid burning.
• Don’t toss the pan juices; strain and reduce them on the stove for a quick sauce.

Nutrition

Serving: 6ounces
| Calories: 392kcal
| Carbohydrates: 2g
| Protein: 49g
| Fat: 20g
| Saturated Fat: 5g
| Polyunsaturated Fat: 2g
| Monounsaturated Fat: 11g
| Cholesterol: 152mg
| Sodium: 925mg
| Potassium: 715mg
| Fiber: 0.4g
| Sugar: 0.1g
| Vitamin A: 62IU
| Vitamin C: 2mg
| Calcium: 28mg
| Iron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Frequently Asked Questions (FAQ)

Here are some common questions about roasting a leg of lamb:

Q: Can I use a boneless leg of lamb instead?
A: Yes, you can use a boneless leg of lamb. The cooking time will be slightly shorter. A boneless lamb leg typically cooks in about 1 to 1.5 hours at 300°F (150°C) after the initial high-heat sear, but always rely on a meat thermometer to ensure proper doneness. You might also want to tie it with kitchen twine to maintain an even shape.

Q: How do I prevent my lamb from drying out?
A: Several factors contribute to a juicy roast. First, don’t overcook it – use a meat thermometer! Second, allow the lamb to come to room temperature before roasting. Third, rest the lamb adequately (15-20 minutes) after it comes out of the oven. This allows the juices to redistribute throughout the meat, resulting in a more tender and moist texture.

Q: What’s the best way to carve a leg of lamb?
A: After resting, place the lamb on a cutting board. Start by slicing thin pieces against the grain from the widest part of the leg. Once you hit the bone, turn the leg and continue cutting down towards the bone, then horizontally across the bone to release the slices. If you’re unsure, there are many video tutorials available online to guide you through the process.

Q: Can I prepare the herb paste ahead of time?
A: Absolutely! The garlic-herb paste can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. In fact, applying the paste to the lamb and letting it marinate overnight in the fridge can further deepen the flavors. Just remember to bring the lamb to room temperature for 30-45 minutes before roasting.

Q: What if I don’t have a food processor?
A: No problem! You can finely mince the garlic and rosemary by hand. Then, combine all the paste ingredients in a bowl and mix thoroughly. A mortar and pestle also works wonderfully for creating a rustic, flavorful paste.

Conclusion: Your Next Culinary Masterpiece

This roasted leg of lamb recipe is more than just a meal; it’s an experience. From the moment the fragrant garlic and rosemary paste coats the lamb, to the tantalizing aroma that fills your home as it roasts, and finally, to the first bite of tender, juicy meat with its crisp, savory crust – every step is designed to delight. Whether you’re celebrating a special occasion, hosting a holiday gathering, or simply want to treat your family to an exceptional dinner, this recipe provides a foolproof path to culinary success. Don’t shy away from the grandeur of a lamb roast; embrace its simplicity and enjoy the rewarding flavors. Get ready to impress and savor every moment!