Roasted Lamb Leg Rosemary Garlic (Print version)

Succulent lamb leg infused with rosemary and garlic, roasted alongside onions and carrots.

# What you need:

→ Meat

01 - 5 lb bone-in leg of lamb, trimmed

→ Marinade & Seasoning

02 - 4 tbsp olive oil
03 - 6 garlic cloves, peeled and halved
04 - 2 tbsp fresh rosemary leaves, chopped
05 - 1 tbsp fresh thyme leaves
06 - 1 tbsp coarse sea salt
07 - 1 ½ tsp black pepper
08 - Zest of 1 lemon

→ Vegetables

09 - 2 large onions, thickly sliced
10 - 3 large carrots, cut into large chunks
11 - 1 bulb garlic, halved horizontally

→ Liquids

12 - 1 cup dry white wine or low-sodium chicken stock

# Directions:

01 - Preheat the oven to 400°F. Pat the lamb leg dry with paper towels.
02 - In a small bowl, mix olive oil, chopped rosemary, thyme, lemon zest, salt, and pepper.
03 - Using a sharp knife, make deep slits all over the lamb. Insert halved garlic cloves into the slits.
04 - Rub the herb mixture thoroughly over the lamb, ensuring even coverage.
05 - Arrange the onion slices, carrot chunks, and halved garlic bulb in a large roasting pan to make a bed for the lamb.
06 - Place the lamb leg on top of the vegetables. Pour wine or stock into the pan.
07 - Roast for 20 minutes, then reduce oven temperature to 350°F.
08 - Continue roasting for 1 hour 10 minutes for medium-rare (internal temp 140°F), basting occasionally with pan juices.
09 - Remove lamb from oven, loosely cover with foil, and let rest for 15-20 minutes before carving.
10 - Serve slices of lamb with roasted vegetables and pan juices.

# Expert advice:

01 -
  • The garlic rosemary crust creates an incredible flavor bomb that permeates every single slice
  • Makes you look like a culinary genius while actually being surprisingly straightforward
  • Leftovers make the most luxurious sandwiches you have ever tasted
02 -
  • Using a meat thermometer is the only way to guarantee perfect results every single time
  • The temperature will rise about 5 degrees while resting, so pull it out slightly before your target
  • That resting period is not optional unless you enjoy serving dry, disappointing meat
03 -
  • Take the lamb out of the fridge an hour before cooking for more even roasting
  • Save the pan juices to drizzle over each serving like a sauce
  • A sharp knife prevents tearing the meat while creating slits

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