Roasted Lamb Leg Rosemary Garlic (Printable)

A succulent lamb leg infused with rosemary, garlic, and lemon zest atop roasted onions and carrots.

# What You Need:

→ Meat

01 - 5 lb bone-in leg of lamb, trimmed

→ Marinade & Seasoning

02 - 4 tbsp olive oil
03 - 6 garlic cloves, peeled and halved
04 - 2 tbsp fresh rosemary leaves, chopped
05 - 1 tbsp fresh thyme leaves
06 - 1 tbsp coarse sea salt
07 - 1 1/2 tsp black pepper
08 - Zest of 1 lemon

→ Vegetables

09 - 2 large onions, thickly sliced
10 - 3 large carrots, cut into large chunks
11 - 1 bulb garlic, halved horizontally

→ Liquids

12 - 1 cup dry white wine or low-sodium chicken stock

# Directions:

01 - Preheat oven to 400°F. Pat lamb leg completely dry with paper towels to ensure proper browning.
02 - In small bowl, combine olive oil, chopped rosemary, thyme, lemon zest, salt, and pepper until well blended.
03 - Using sharp knife, make deep slits all over lamb. Insert halved garlic cloves into each slit for maximum flavor infusion.
04 - Rub herb mixture thoroughly over entire surface of lamb, pressing gently to adhere and ensure even coverage.
05 - Arrange onion slices, carrot chunks, and halved garlic bulb in large roasting pan to create aromatic bed for lamb.
06 - Place seasoned leg of lamb on top of vegetable bed. Pour wine or stock into bottom of pan.
07 - Roast at 400°F for 20 minutes to develop golden-brown exterior crust.
08 - Reduce temperature to 350°F. Continue roasting for 1 hour 10 minutes for medium-rare (internal temperature reaches 140°F), basting occasionally with pan juices.
09 - Remove lamb from oven, cover loosely with foil, and let rest 15-20 minutes to allow juices to redistribute throughout meat.
10 - Carve lamb into slices and serve with roasted vegetables and pan juices spooned over top.

# Expert Suggestions:

01 -
  • The garlic and rosemary infusion creates layers of flavor that develop beautifully as the lamb roasts
  • This recipe balances simplicity with impressive presentation for effortless entertaining
  • The resting technique ensures every slice stays impossibly tender and juicy
02 -
  • Patting the meat dry before seasoning is the step most people skip but it makes a huge difference for browning
  • The temperature will rise 5-10 degrees while resting, so pull it out slightly before your target temp
  • Letting it rest is non-negotiable unless you want all those delicious juices running onto your cutting board instead of staying in the meat
03 -
  • Bring the lamb to room temperature for about 30 minutes before roasting for more even cooking
  • If the vegetables start getting too dark, tent them with foil while the lamb continues cooking

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