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Classic Roast Leg of Lamb with Rosemary and Garlic

A traditional and flavorful roast leg of lamb recipe, perfect for a special occasion. Infused with rosemary, garlic, and a touch of lemon, this dish is sure to impress your guests. Learn how to achieve a perfectly cooked, tender, and juicy roast every time.

Prep Time
20 minutes
Cook Time
1 hour 45 minutes - 2 hours (depending on size and desired doneness)
Servings
6-8
Ingredients
  • 2-2.5 kg Leg of Lamb (bone-in)
  • 4 sprigs Fresh Rosemary
  • 6 cloves Garlic
  • 1 Lemon
  • 3 tbsp Olive Oil
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 cup Dry Red Wine (optional)
  • 1 cup Chicken or Lamb Broth (optional)

Preparation

Preheat your oven to 180°C (350°F). While the oven is heating, prepare the lamb. Pat the leg of lamb dry with paper towels. This helps to achieve a good sear.

Making the Marinade

Mince the garlic cloves. Roughly chop the fresh rosemary. Zest the lemon and then juice it. In a small bowl, combine the minced garlic, chopped rosemary, lemon zest, lemon juice, olive oil, salt, and pepper. Mix well to create a fragrant marinade.

Marinating the Lamb

Place the leg of lamb in a large roasting pan. Using your hands, generously rub the marinade all over the lamb, ensuring it is evenly coated. Make small incisions all over the lamb with a sharp knife and stuff some of the garlic and rosemary mixture into the incisions for extra flavor. Let the lamb sit at room temperature for at least 30 minutes, or preferably marinate in the refrigerator for several hours or overnight. If refrigerating, bring the lamb to room temperature about an hour before roasting.

Roasting the Lamb

Place the roasting pan with the lamb in the preheated oven. Roast for approximately 1 hour 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the lamb registers your desired internal temperature. For medium-rare, aim for 57-60°C (135-140°F). For medium, aim for 63-65°C (145-150°F).

Optional: About halfway through the cooking time, you can add the dry red wine and chicken or lamb broth to the bottom of the roasting pan to create a flavorful sauce. This will also help to keep the lamb moist.

Resting and Serving

Once the lamb is cooked to your liking, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Carve the lamb against the grain and serve immediately. Spoon any pan juices over the sliced lamb. Excellent served with roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition Facts Estimated per 100g of product

(Values are approximate and can vary based on specific ingredients and cooking methods)
Calories: 250-300
Protein: 25-30g
Fat: 15-20g
Carbohydrates: 1-2g

Other Considerations for Nutrition

This recipe is naturally high in protein and fat. Using leaner cuts of lamb and trimming excess fat can help reduce the overall fat content. The addition of red wine and broth contributes minimal calories and carbohydrates.

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FAQ

  • How do I know when the lamb is cooked to the right temperature?

    Use a meat thermometer inserted into the thickest part of the lamb, avoiding the bone. Check the temperature periodically during the last hour of cooking.
  • Can I use dried rosemary instead of fresh?

    Yes, but fresh rosemary provides a more intense flavor. If using dried rosemary, use about 1 tablespoon.
  • What if I don't have lemon?

    You can omit the lemon, but it adds a bright and zesty flavor to the lamb. A small amount of white wine vinegar could be used as a substitute.
  • What side dishes go well with roast leg of lamb?

    Roasted vegetables like potatoes, carrots, and parsnips are classic pairings. Mashed potatoes, creamy polenta, or a simple green salad also work well.