Let me set the scene: a tender, flavorful leg of lamb, perfectly roasted with fragrant rosemary and garlic. It smells like a slow Sunday afternoon or a holiday gathering—all warm, inviting, and utterly irresistible. This recipe is deeply rooted in my love for simple, bold ingredients that shine on their own, and trust me, this one’s a showstopper without all the complicated steps.
If you’re looking for a centerpiece dish to impress your guests or just enjoy an unforgettable meal at home, this lamb recipe is your answer!
### **Why You’ll Love This Recipe**
– **Incredible flavor**: The earthy rosemary and roasted garlic blend beautifully with the rich, savory lamb.
– **Minimal prep time**: A few minutes to season and slide it into the oven. The oven does the hard work!
– **Perfect for entertaining**: Whether it’s Easter dinner, a holiday, or a special celebration, this recipe is guaranteed to earn you compliments.
– **Make-ahead friendly**: Season it the day before to let the flavors meld—an ideal dish for stress-free entertaining.
### **Ingredients Breakdown**
#### **Essentials**
– **Leg of Lamb (Bone-In or Boneless)**: Go for around 4-5 pounds. Bone-in locks in flavor, but boneless works just as well!
– **Fresh Rosemary**: The star herb—use fresh sprigs for bold, aromatic flavor.
– **Garlic Cloves**: Lots of garlic! We’re using about 8-10 cloves.
– **Olive Oil**: Helps create a crisp, golden crust on the lamb.
– **Lemon Juice**: A tangy balance to the richness of lamb.
– **Salt and Pepper**: Be generous—this is key to seasoning the lamb properly.
#### **Pro Tips**
– Can’t find fresh rosemary? Thyme makes a great substitute.
– If your garlic tastes a bit sharp when raw, don’t worry—roasting mellows it out beautifully.
– Don’t skimp on the salt! Lamb needs a hearty seasoning to bring out its best flavor.
### **Step-by-Step Instructions**
1. **Prepare the Lamb**: Take the lamb out of the fridge about 30 minutes before cooking to let it come to room temperature. This ensures even cooking. Pat it dry with a paper towel to remove excess moisture.
2. **Preheat**: Set your oven to 375°F (190°C).
3. **Season Generously**: Combine chopped garlic, chopped rosemary, olive oil, lemon juice, salt, and pepper in a small bowl. Rub this mixture all over the lamb, making sure to get into every nook and cranny.
4. **Roast**: Place the lamb on a roasting rack in a large roasting pan or a baking sheet. Roast uncovered for about 20 minutes per pound for medium-rare (an internal temp of 135°F) or 25 minutes per pound for medium (145°F).
5. **Rest**: Once the lamb is done, remove it from the oven, tent it with foil, and let it rest for 15-20 minutes. This step locks in the juices.
6. **Serve**: Slice and serve your perfectly roasted lamb with your favorite sides (see below for suggestions!).
### **Chef’s Tips and Tricks**
– **Use a Meat Thermometer**: This ensures perfect doneness. Insert it in the thickest part of the lamb, avoiding the bone.
– **Let it Rest**: Don’t skip this step! Resting lets the juices redistribute, so your lamb stays juicy and tender.
– **Crispy Skin Hack**: For extra crispy skin, broil the lamb for 2-3 minutes at the end of cooking—but keep an eye on it to avoid burning!
### **Recipe Variations and Serving Suggestions**
– **Variations**:
– Switch up the herbs: Thyme or oregano are excellent alternatives to rosemary.
– Try adding a Dijon mustard glaze during the last 10 minutes of roasting for an added tangy layer of flavor.
– **Serving Suggestions**:
– Pair with creamy mashed potatoes, roasted vegetables, or a fresh garden salad.
– Serve with a rich red wine like Syrah, Cabernet Sauvignon, or Malbec for a restaurant-worthy pairing.
### **FAQs**
**Q: Can I make this ahead of time?**
A: Absolutely! Season the lamb the day before, wrap it tightly in plastic wrap, and refrigerate. Take it out 30 minutes before roasting.
**Q: How do I store leftovers?**
A: Store any leftover lamb in an airtight container for up to 3 days in the fridge. Reheat gently in the oven at 300°F to avoid drying it out.
**Q: Can I freeze the cooked lamb?**
A: Yes! Wrap it tightly in aluminum foil or an airtight freezer bag. It’ll keep in the freezer for up to 3 months. Thaw it overnight in the fridge before reheating.
### **Printable Recipe**
#### Roasted Leg of Lamb with Rosemary and Garlic
**Prep Time**: 15 mins
**Cook Time**: Varies (20-25 mins per pound)
**Total Time**: Approx. 2 hrs
**Servings**: 6-8
**Ingredients**:
– 4-5 lbs leg of lamb (bone-in or boneless)
– 8-10 garlic cloves, minced
– 2 tablespoons fresh rosemary, finely chopped
– 2 tablespoons olive oil
– Juice of 1 lemon
– 1 tablespoon salt
– 1 teaspoon freshly ground black pepper
**Instructions**:
1. Preheat your oven to 375°F.
2. In a small bowl, combine garlic, rosemary, olive oil, lemon juice, salt, and pepper.
3. Pat the lamb dry and rub the seasoning mixture all over.
4. Place lamb on a roasting rack and roast for 20 minutes per pound for medium-rare.
5. Rest for 15-20 minutes before slicing and serving.
There you have it! A recipe that turns a simple leg of lamb into a mouthwatering masterpiece. I’d love to hear how it turns out for you—leave a comment below or tag me on social media with your creations using #TheKitchensAid. You’ve got this! ❤️
