Roasted Leg Lamb Rosemary (Printable)
Aromatic roasted leg of lamb with fresh rosemary, garlic, and vegetables for a flavorful main dish.
# Ingredient List:
→ Meat
01 - 1 bone-in leg of lamb, trimmed (4–5 lb)
→ Marinade & Seasonings
02 - 4 garlic cloves, thinly sliced
03 - 3 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves (optional)
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 3 tbsp olive oil
08 - Zest of 1 lemon
→ Vegetables
09 - 2 large onions, thickly sliced
10 - 3 large carrots, peeled, cut into large chunks
11 - 2 celery stalks, cut into large chunks
→ Liquid
12 - 1 cup dry white wine or low-sodium chicken broth
# How to Make:
01 - Set oven to 425°F.
02 - Combine rosemary, garlic, thyme (if used), lemon zest, salt, pepper, and olive oil in a small bowl to form a paste.
03 - Pat lamb dry. Make small, deep incisions all over and insert garlic slices into each.
04 - Thoroughly rub the herb paste over the entire surface of the lamb.
05 - Spread onions, carrots, and celery evenly in a large roasting pan. Place lamb on top, fat side up.
06 - Pour wine or broth into the pan, avoiding contact with lamb to preserve herb rub.
07 - Roast for 20 minutes at 425°F, then reduce temperature to 350°F and continue roasting for 60 to 75 minutes until internal temperature reaches 135–140°F for medium-rare.
08 - Remove from oven, tent loosely with foil, and rest for 15–20 minutes.
09 - Strain pan juices, skim fat, optionally reduce with a splash of wine until slightly thickened, and serve alongside sliced lamb.
# Expert Tips:
01 -
- This roast combines simple ingredients to create a flavor that feels like a warm hug from an old friend
- Using fresh rosemary and garlic gives it an irresistible aromatic touch that made it my go-to for special occasions
02 -
- Marinating the lamb with the herb paste overnight amps up the flavor and tenderness dramatically
- Using a meat thermometer is a game changer; you get perfect medium rare every time and avoid overcooking
03 -
- Let the roast rest fully before carving to lock in the juices and enhance tenderness
- Creating small garlic slits inside the meat ensures a subtle garlic aroma throughout