Roasted Lamb Leg Rosemary Garlic (Printable version)

Tender lamb leg infused with rosemary and garlic, roasted with onions and carrots for savory flavor.

# What You'll 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 1/2 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 until well combined.
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 on all sides.
05 - Arrange the onion slices, carrot chunks, and halved garlic bulb in a large roasting pan to create 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 at 400°F to develop a golden crust.
08 - Reduce oven temperature to 350°F. 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 to allow juices to redistribute.
10 - Carve the lamb into slices and serve with roasted vegetables and pan juices.

# Expert advice:

01 -
  • The rosemary and garlic crust creates an irresistible crispy exterior that everyone fights over
  • This impressive main course looks like you spent all day cooking, but most of the magic happens hands-free in the oven
  • The roasted vegetable bed transforms into its own delicious side dish while keeping the lamb perfectly moist
02 -
  • I once skipped the resting step because everyone was hungry, and the meat was noticeably less juicy, lesson learned
  • Using a meat thermometer eliminates all the guesswork and prevents overcooking this expensive cut
03 -
  • Ask your butcher to trim and tie the leg for even cooking and easier carving
  • If the vegetables start getting too dark, tent them with foil while the lamb finishes

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