Description

A simple and easy 5-step recipe for a juicy, flavorful leg of lamb infused with rosemary and garlic, perfect for special occasions or cozy family meals.

Ingredients

Scale

4 to 5 pounds leg of lamb, bone-in or boneless
3 to 4 sprigs fresh rosemary, finely chopped
6 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Lemon zest from one lemon (optional)
1 tablespoon Dijon mustard (optional)
1/2 cup red wine or broth for pan juices or gravy (optional)

Instructions

Preheat your oven to 375°F (190°C). Pat the leg of lamb dry with paper towels to remove excess moisture.
In a mixing bowl, combine minced garlic, chopped rosemary, olive oil, salt, pepper, lemon zest, and Dijon mustard (if using). Mix well until spreadable.
Score the lamb’s surface lightly in a diamond pattern with a sharp knife. Rub the herb mixture all over the lamb, pressing it into the cuts and coating evenly.
Place the lamb on a roasting rack inside your roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding bone. Roast for about 1 hour 20 minutes to 1 hour 30 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Rest the lamb covered loosely with foil for 15-20 minutes. Optionally, deglaze the roasting pan with red wine or broth and simmer to make a quick pan sauce.

Notes

Bring lamb to room temperature before roasting for even cooking. Score the fat to help flavor absorption and crisp the crust. Use a meat thermometer to avoid overcooking. Rest the lamb after roasting to redistribute juices. For a crispier crust, broil for 2-3 minutes at the end, watching closely.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: Approx. 1/6 of the l
Calories: 350
Fat: 25
Protein: 25

Keywords: leg of lamb, rosemary, garlic, roast lamb, easy lamb recipe, holiday dinner, juicy lamb, herb crust