Go Back

Roasted Leg of Lamb with Garlic

A simple yet impressive dish, the Perfect Roasted Leg of Lamb with Garlic fills your kitchen with irresistible aromas and is perfect for family gatherings or festive occasions.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour 45 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4-5 pounds leg of lamb, bone-in or boneless
  • 6-8 cloves large cloves garlic, minced
  • 4-6 sprigs fresh rosemary, finely chopped
  • 3 tablespoons olive oil
  • 1 zest of lemon (optional)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
Optional Vegetables
  • to taste Carrots, potatoes, and onions for roasting alongside the lamb

Method
 

Preparation
  1. Take the lamb out of the refrigerator at least 1 hour before cooking and pat it dry. Trim excess fat if necessary.
  2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, lemon zest, salt, and pepper to form a thick paste.
  3. Make shallow cuts in a crisscross pattern across the fat cap of the lamb to help the flavor penetrate and keep the meat juicy.
  4. Massage the garlic and rosemary mixture generously all over the lamb and let it sit for 30 minutes for maximum flavor.
Cooking
  1. Preheat the oven to 375°F (190°C). Place the lamb on a roasting rack in a pan, scattering vegetables around if using.
  2. Roast the lamb for about 1 hour and 45 minutes or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
  3. Remove the lamb from the oven and tent it loosely with foil for 15-20 minutes before carving.
  4. Carve thin slices against the grain and serve with roasted vegetables and pan drippings.

Notes

Letting the lamb rest after roasting locks in the juices for ultimate tenderness. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.