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A roasted leg of lamb, seasoned with herbs, on a white platter.

Roasted Leg of Lamb with Garlic and Rosemary

Chef Jenn
Roasted Leg of Lamb with Garlic and Rosemary is one of my favorite special occasion dishes. It's simple enough for a confident home cook but impressive enough for guests. With fresh rosemary, garlic, and lemon, this roast is savory, aromatic, and juicy every time. It's a true centerpiece dish that’s as satisfying to make as it is to eat.
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Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Rest Time 45 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 6 servings
Calories 392 kcal

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.
 

Nutrition

Serving: 6ouncesCalories: 392kcalCarbohydrates: 2gProtein: 49gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 152mgSodium: 925mgPotassium: 714mgFiber: 0.4gSugar: 0.04gVitamin A: 62IUVitamin C: 1mgCalcium: 28mgIron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Easter lamb recipe, garlic rosemary lamb, holiday roast, lamb roast dinner, roasted leg of lamb
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