Roasted Leg of Lamb with Garlic and Rosemary
If there’s one dish that never fails to impress, whether it’s Easter Sunday, a special family dinner, or just a cozy weekend meal, it’s a beautifully Roasted Leg of Lamb. This is the kind of recipe I turn to when I want something show-stopping that doesn’t require restaurant-level fuss. And honestly, it’s easier than most people think. That’s exactly why I love Roasted Leg of Lamb with Garlic and Rosemary.
This roasted leg of lamb is infused with the deep, earthy flavor of fresh rosemary and the mellow sweetness of roasted garlic. The lemon and olive oil in the crust give it brightness and balance, while the fat cap crisps into something magical in the oven. It’s elegant, yes, but also hearty, satisfying, and deeply comforting. When the house fills with that unmistakable aroma of garlic and rosemary, you’ll know you’ve made something special.
Ingredients
- Bone-in leg of lamb – Look for a leg that’s 3-4 pounds. If you use a bigger leg of lamb, you’ll need to increase the cooking time.
- Garlic – Peeled. This is a very garlic forward dish, but you could reduce the garlic by 2 cloves and still get lots of flavor.
- Fresh rosemary leaves – You could use 1 ½ tablespoons of dried rosemary.
- Dried thyme
- Kosher salt
- Freshly ground black pepper
- Red chili flakes
- Olive oil
Instructions
- Preheat your oven to 425°F (220°C) and let it fully heat while you prep the lamb.
- Trim any excess silver skin or thick patches of fat, leaving a thin layer on top for flavor and moisture. If your butcher hasn’t already, French the bone for a cleaner presentation.
- Score the leg of lamb gently with a shallow crosshatch pattern, cutting through the meat and fat about ¼ of an inch.
- Blend the garlic, rosemary, thyme, red chili flakes, salt, pepper, olive oil, lemon zest, and lemon juice in a food processor until you have a chunky but bit runny paste..
- Rub the herb-garlic paste all over the lamb, making sure to work it into the cuts and any natural crevices.
- Rest the lamb at room temperature for 30 to 45 minutes. This helps the meat roast evenly and absorb the flavors.
- Arrange the lamb in a roasting pan and roast the lamb at 425°F for 20 minutes to start developing that irresistible crust.
- Reduce the oven temperature to 300°F and cook for 1½ to 2 hours, or until the internal temperature reads 145°F for medium.
- Remove the lamb from the oven and tent it loosely with foil. Let it rest for 15 to 20 minutes before carving so the juices redistribute and the meat stays juicy.
Step-By-Step Process
Chef Jenn’s Tips
- Trim the bone. This is called Frenching. To do this, cut through the meat to the bone and cut all the way around the bone, about 1-inch from the end of the bone at the narrow end of the leg of lamb.Scrape the meat and sinew away to reveal the clean bone from the cut toward the end of the bone.
- Use a thermometer! Don’t guess when it comes to lamb, a thermometer is the easiest way to get it perfect.
- For a crisper crust, finish the lamb under the broiler for 3 to 4 minutes, but watch it closely so it doesn’t burn.
- Save the pan juices. Strain and reduce them on the stovetop for an easy, flavorful sauce.
Recommended
Make It A Meal
Serve this roasted leg of lamb with classic sides like rosemary roasted potatoes, buttered green beans, or a lemony couscous salad. A big Greek-style salad or minted peas makes a fresh counterpoint to the rich meat. And don’t forget some crusty bread to soak up those pan juices.
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Storage
Store leftover lamb in an airtight container in the fridge for up to 4 days. It reheats well in a low oven or can be sliced thin for sandwiches, wraps, or salads. You can also freeze leftover slices. Just wrap them tightly in foil and store in a freezer bag. Thaw overnight in the fridge and reheat gently.
Roasted Leg of Lamb with Garlic and Rosemary
Ingredients
- 1 leg of lamb 3-4 pounds, bone-in
- 6 cloves garlic peeled
- 3 tablespoons fresh rosemary leaves
- 1 teaspoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper freshly
- ¼ teaspoon red chili flakes
- ¼ cup olive oil
Instructions
- Preheat your oven to 425°F (220°C) and let it fully heat while you prep the lamb.
- Trim any excess silver skin or thick patches of fat, leaving a thin layer on top for flavor and moisture. If your butcher hasn’t already, French the bone for a cleaner presentation.
- Score the leg of lamb gently with a shallow crosshatch pattern, cutting through the meat and fat about ¼ of an inch.
- Blend the garlic, rosemary, thyme, red chili flakes, salt, pepper, olive oil, lemon zest, and lemon juice in a food processor until you have a chunky but bit runny paste..
- Rub the herb-garlic paste all over the lamb, making sure to work it into the cuts and any natural crevices.
- Rest the lamb at room temperature for 30 to 45 minutes. This helps the meat roast evenly and absorb the flavors.
- Arrange the lamb in a roasting pan and roast the lamb at 425°F for 20 minutes to start developing that irresistible crust.
- Reduce the oven temperature to 300°F and cook for 1½ to 2 hours, or until the internal temperature reads 145°F for medium.
- Remove the lamb from the oven and tent it loosely with foil. Let it rest for 15 to 20 minutes before carving so the juices redistribute and the meat stays juicy.
Notes
Chef Jenn’s Tips
- Trim the bone. This is called Frenching. To do this, cut through the meat to the bone and cut all the way around the bone, about 1-inch from the end of the bone at the narrow end of the leg of lamb. Scrape the meat and sinew away to reveal the clean bone from the cut toward the end of the bone.
- Use a thermometer! Don’t guess when it comes to lamb! A thermometer is the easiest way to get it perfect.
- For a crisper crust, finish the lamb under the broiler for 3 to 4 minutes, but watch it closely so it doesn’t burn.
- Save the pan juices. Strain and reduce them on the stovetop for an easy, flavorful sauce.
