Name: Savory Garlic Rosemary Roasted Leg of Lamb Recipe
Prep time: 15 min
Cook time: PT-490152H20M
Total time: PT-490152H20M
Cuisine: Mediterranean
Ingredients: 5–6 lbs bone-in leg of lamb; 6–8 cloves garlic, minced; 4–5 sprigs fresh rosemary, chopped; 2–3 tbsp olive oil; 2 tsp salt; 1 tsp freshly ground black pepper; 1 tbsp lemon zest (optional); Carrots (optional, for roasting); Potatoes (optional, for roasting); Onions (optional, for roasting); 1 cup chicken or beef broth

Jump to Recipe

Introduction

This savory garlic rosemary roasted leg of lamb is a classic and flavorful dish perfect for any special occasion. The aromatic blend of garlic, rosemary, and lemon zest creates a delicious crust that enhances the tender, juicy meat. Served alongside roasted vegetables, it makes for a memorable, hearty meal.

A close-up view of a roasted turkey leg with a crispy, golden-brown, and charred skin topped with a sprinkle of herbs, sitting on a wooden cutting board. To the right are several small roasted potatoes with a light golden color, sprinkled with green herbs and a bit of cream. Behind the potatoes are a few small, peeled orange carrots. On the left side of the turkey leg, there is a green rosemary sprig and a decoration of green holly leaves with three bright red berries. In the back, there are two white bowls, one filled with smooth mashed potatoes with sprinkled herbs and the other with vibrant red cranberry sauce. The background shows soft, warm golden bokeh lights, creating a festive mood. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5–6 lbs bone-in leg of lamb
6–8 cloves garlic, minced
4–5 sprigs fresh rosemary, chopped
2–3 tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp lemon zest (optional)
Carrots (optional, for roasting)
Potatoes (optional, for roasting)
Onions (optional, for roasting)
1 cup chicken or beef broth

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Prepare the garlic rosemary rub by combining minced garlic, chopped rosemary, olive oil, salt, black pepper, and lemon zest in a mixing bowl. Mix well to form a paste.
Step 3: Pat the leg of lamb dry with paper towels to help the rub adhere. Place the lamb in a roasting pan.
Step 4: Rub the garlic rosemary paste evenly over the entire surface of the lamb, coating it thoroughly.
Step 5: Arrange optional vegetables like carrots, potatoes, and onions around the lamb in the roasting pan.
Step 6: Pour the chicken or beef broth into the bottom of the pan to provide moisture for basting.
Step 7: Roast the lamb in the oven. For medium-rare, cook about 20 minutes per pound until the internal temperature reaches 130°F (54°C). For medium, roast 25 minutes per pound until 140°F (60°C). Use a meat thermometer for accuracy.
Step 8: Every 30 minutes, baste the lamb with the broth from the pan to keep it moist and flavorful.
Step 9: Once the desired doneness is reached, remove the lamb and tent loosely with foil. Let it rest for 15-20 minutes before carving.
Step 10: Slice the lamb thinly against the grain and serve with the roasted vegetables and your favorite sides.

Tips & Variations

For extra flavor, marinate the lamb with the garlic rosemary paste overnight in the refrigerator.
Substitute fresh rosemary with dried rosemary—use about one-third the amount—but fresh is best for aroma.
Add a splash of red wine or balsamic vinegar to the broth for a richer pan sauce.
Use a meat thermometer to avoid overcooking and ensure perfect doneness.
Try adding other root vegetables like parsnips or turnips for different flavors.

Storage

Store leftover roasted lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the meat. Leftover lamb also works well in sandwiches or salads.

How to Serve

A thick piece of roast beef with a browned, crispy top layer covered with green herbs sits on a wooden board. The roast is sliced, showing three inner layers of light brown cooked meat that looks juicy and tender. Around the roast, there are three small golden roasted onions with a shiny, slightly charred surface. Near the front, green holly leaves with bright red berries add a festive touch. To the left, a white bowl filled with mashed potatoes in soft white lumps and another white bowl with a deep red cranberry sauce sit behind the board. The background is a soft blur of warm yellow bokeh lights, all placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless leg of lamb instead?

Yes, a boneless leg of lamb can be used. Adjust the roasting time as it may cook more quickly. Using a meat thermometer is especially important to ensure proper doneness.

How do I know when the lamb is fully rested?

Resting for 15-20 minutes after roasting allows the juices to redistribute throughout the meat, making it tender and juicy. The lamb will feel slightly warm to the touch but not hot when properly rested.