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Classic Roast Leg of Lamb with Garlic and Rosemary

Close-up of a medium-rare roast leg of lamb slice, crusted with herbs.
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Make a memorable centerpiece for your next family gathering with this straightforward recipe for a juicy, medium-rare roast leg of lamb seasoned with fresh garlic and rosemary.

Ingredients

Scale
  • 1 (5-7 pound) bone-in leg of lamb
  • 1/4 cup olive oil
  • 8 cloves garlic, minced
  • 4 sprigs fresh rosemary, leaves chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 cup chicken broth or water

Instructions

  1. Remove the leg of lamb from the refrigerator 2 hours before roasting to allow it to come closer to room temperature.
  2. Preheat your oven to 425 degrees Fahrenheit.
  3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper to make a paste.
  4. Place the lamb in a roasting pan. Rub the garlic-herb paste all over the surface of the lamb.
  5. Roast the lamb at 425 degrees Fahrenheit for 20 minutes.
  6. Reduce the oven temperature to 325 degrees Fahrenheit. Pour the chicken broth or water into the bottom of the roasting pan.
  7. Continue roasting until the internal temperature reaches 130 degrees Fahrenheit for medium-rare (about 15-20 minutes per pound total cooking time). Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
  8. Remove the lamb from the oven when it reaches 130 degrees Fahrenheit. Tent it loosely with foil.
  9. Let the roast rest for at least 20 minutes before carving. The internal temperature will rise to about 135-140 degrees Fahrenheit during resting.
  10. Carve and serve your roasted meat dinner.

Notes

  • For easier cleanup, line your roasting pan with foil before adding the liquid.
  • If you prefer a more well-done roast, aim for an internal temperature of 145 degrees Fahrenheit before resting.
  • This recipe works well for an Easter lamb recipe or any spring dinner idea.

Nutrition

Find it online: https://miameal.com/roast-leg-of-lamb-garlic-rosemary-recipe/