Name: Roast Rosemary Leg of Lamb
Prep time: 15 min
Total time: 2 h
Ingredients: 1 (5-7 lb) bone-in leg of lamb – The size depends on how many people you’re serving. A bone-in leg will result in tender, juicy meat, and the bone adds flavor during cooking.; 3 tablespoons olive oil – For rubbing the lamb and creating that crispy crust.; 3 tablespoons fresh rosemary, finely chopped – Rosemary is the star here! It pairs beautifully with lamb, giving it that herbal, woodsy flavor.; 4 cloves garlic, minced – Garlic adds a punch of flavor that complements the lamb perfectly.; 1 tablespoon fresh lemon zest – Lemon adds brightness and freshness to balance the rich flavors of the lamb.; 1 tablespoon fresh lemon juice – For a bit of acidity that helps cut through the richness of the meat.; Salt and black pepper – To taste. Don’t be shy with the seasoning; lamb loves salt!; 1 cup white wine (optional) – For roasting and creating a flavorful pan sauce. You can also use chicken broth if you prefer.; Rosemary: This fragrant herb adds depth and freshness, complementing the richness of the lamb.; Garlic: Pairs beautifully with rosemary, infusing the meat with bold flavor.; Lemon: The acidity of lemon helps balance the richness of the lamb, giving it a bright, zesty kick.

Ingredients

Scale

1 (5-7 lb) bone-in leg of lamb – The size depends on how many people you’re serving. A bone-in leg will result in tender, juicy meat, and the bone adds flavor during cooking.
3 tablespoons olive oil – For rubbing the lamb and creating that crispy crust.
3 tablespoons fresh rosemary, finely chopped – Rosemary is the star here! It pairs beautifully with lamb, giving it that herbal, woodsy flavor.
4 cloves garlic, minced – Garlic adds a punch of flavor that complements the lamb perfectly.
1 tablespoon fresh lemon zest – Lemon adds brightness and freshness to balance the rich flavors of the lamb.
1 tablespoon fresh lemon juice – For a bit of acidity that helps cut through the richness of the meat.
Salt and black pepper – To taste. Don’t be shy with the seasoning; lamb loves salt!
1 cup white wine (optional) – For roasting and creating a flavorful pan sauce. You can also use chicken broth if you prefer.

Why These Ingredients Matter:

Rosemary: This fragrant herb adds depth and freshness, complementing the richness of the lamb.
Garlic: Pairs beautifully with rosemary, infusing the meat with bold flavor.
Lemon: The acidity of lemon helps balance the richness of the lamb, giving it a bright, zesty kick.

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Instructions

Prepare the Lamb:
Start by patting the leg of lamb dry with paper towels. This helps the seasoning stick and ensures a crispy crust when it roasts. Trim any excess fat, but be sure to leave a little for flavor. Place the lamb on a cutting board or large roasting pan.
Make the Herb Rub:
In a small bowl, combine the olive oil, minced garlic, fresh rosemary, lemon zest, lemon juice, salt, and black pepper. This mixture will form the flavorful herb rub that’s going to make your lamb shine. Stir everything together until well combined.
Rub the Lamb:
Massage the herb mixture all over the lamb. Be sure to get the rub into every nook and cranny—this will help infuse the lamb with all the delicious flavors. Don’t rush this step; the more evenly coated the lamb is, the better the flavor will be. If you have time, cover the lamb and let it marinate in the fridge for at least 30 minutes, or up to overnight, for extra flavor.
Preheat the Oven:
While the lamb is marinating (if you have time), preheat your oven to 375°F (190°C). This temperature ensures that the lamb cooks slowly and evenly.
Roast the Lamb:
Once the lamb is ready, place it on a roasting rack set in a roasting pan. If you don’t have a rack, you can place the lamb directly in the pan, but the rack allows air to circulate around the meat, promoting even roasting.
Cook to Perfection:
Roast the lamb in the preheated oven for 1.5 to 2 hours, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C); for medium, aim for 145°F (63°C). The exact cooking time will depend on the size of the lamb and your oven. Make sure to check the temperature with a meat thermometer to ensure you’re hitting your target!
Rest the Meat:
Once the lamb is done roasting, remove it from the oven and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful when you carve it.
Slice and Serve:
Use a sharp carving knife to slice the lamb against the grain. This helps break down the muscle fibers, ensuring each bite is tender. Serve immediately and enjoy!

Prep Time: 15 minutes

Nutrition

Serving Size: 8
Calories: 400