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Savory Garlic Rosemary Roasted Leg of Lamb Recipe

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A delicious and aromatic Savory Garlic Rosemary Roasted Leg of Lamb recipe featuring a fragrant garlic and rosemary rub, roasted to perfection with optional vegetables for a hearty, flavorful meal.

Ingredients

Scale

Main 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)

Roasting Vegetables (Optional)

  • Carrots (optional, for roasting)
  • Potatoes (optional, for roasting)
  • Onions (optional, for roasting)

Other

  • 1 cup chicken or beef broth

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting the leg of lamb evenly.
  2. Prepare the Garlic Rosemary Rub: In a mixing bowl, combine minced garlic, chopped fresh rosemary, olive oil, salt, black pepper, and optional lemon zest. Mix well until it forms a fragrant paste that will infuse flavor into the lamb.
  3. Prepare the Lamb: Pat the leg of lamb dry with paper towels to help the garlic rosemary paste adhere better. Place the lamb in a roasting pan.
  4. Apply the Rub: Evenly coat the entire surface of the leg of lamb with the garlic rosemary paste, making sure every part is well-covered for maximum flavor.
  5. Add Optional Vegetables: Arrange carrots, potatoes, and onions around the lamb in the roasting pan if using, to roast alongside and absorb the delicious flavors.
  6. Add Broth for Moisture: Pour 1 cup of chicken or beef broth into the bottom of the pan. This liquid will create steam to keep the lamb moist while roasting and serve as basting liquid.
  7. Roast the Lamb: Place the roasting pan in the preheated oven. Roast the lamb for approximately 20 minutes per pound for medium-rare (internal temperature 130°F/54°C) or 25 minutes per pound for medium (140°F/60°C). Use a meat thermometer to accurately check doneness.
  8. Baste the Lamb: Every 30 minutes, carefully baste the lamb with the broth from the pan using a spoon or baster to maintain moisture and enhance the flavor throughout roasting.
  9. Rest the Lamb: Once the desired internal temperature is reached, remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes, allowing juices to redistribute and meat to become tender.
  10. Slice and Serve: Slice the lamb thinly against the grain. Serve with the roasted vegetables and your favorite side dishes for a complete, savory meal.

Notes

  • Resting the lamb after roasting is crucial for juicy, tender slices.
  • Use a meat thermometer to ensure perfect doneness without overcooking.
  • The optional lemon zest adds a bright, citrusy note but can be omitted if preferred.
  • If you don’t have fresh rosemary, dried rosemary can be used, but use slightly less to avoid overpowering the dish.
  • The broth in the roasting pan helps keep the lamb moist and can be used as a base for making gravy.
  • Adjust roasting time depending on the size of the lamb and your desired level of doneness.

Keywords: roasted leg of lamb, garlic rosemary lamb, savory lamb roast, Mediterranean lamb recipe, oven roasted lamb

Find it online: https://bakedbylisa.com/savory-garlic-rosemary-roasted-leg-of-lamb-recipe/