Tender Garlic Rosemary Roasted Leg of Lamb Recipe

Why You’ll Love This Recipe

• Flavor-Packed: The combination of garlic, rosemary, and a touch of lemon makes each bite bold and aromatic.
• Easy Yet Impressive: This dish looks elegant but requires minimal prep, making it ideal for holidays or Sunday dinners.
• Perfectly Tender: Roasting at the right temperature ensures a beautifully juicy and flavorful lamb.
• Leftovers Are Amazing: If you have any leftovers (big if!), they make incredible sandwiches, gyros, or salads.

Ingredients Breakdown

• Leg of lamb: Bone-in or boneless both work! Bone-in gives a richer flavor, while boneless is easier to carve.
• Garlic: Fresh garlic cloves infuse deep, rich flavor into the lamb.
• Fresh rosemary: This herb brings out the earthy, slightly citrusy notes in the meat.
• Olive oil: Helps create a perfectly golden crust while keeping the meat moist.
• Lemon zest & juice: Adds brightness to balance the richness of the lamb.
• Salt & black pepper: Enhances the natural flavors.
• Dijon mustard (optional): Adds a subtle tangy depth to the marinade.

Pro Tip:

Let your lamb sit out at room temperature for about 30 minutes before roasting—this ensures even cooking!

Step-by-Step Instructions

1. Prep the Lamb

Pat the lamb dry with paper towels, then use a sharp knife to make small slits all over the surface. This helps the garlic and rosemary to infuse the meat deeply.

2. Make the Garlic-Herb Rub

In a small bowl, mix minced garlic, chopped rosemary, olive oil, lemon zest, lemon juice, salt, and pepper. If using Dijon mustard, stir that in too for extra depth.

3. Season & Marinate

Rub the garlic-herb mixture all over the lamb, making sure to push some into the slits. Let it marinate for at least an hour (or overnight in the fridge for deeper flavor).

4. Roast

Preheat your oven to 375°F (190°C). Place the lamb in a roasting pan and cook uncovered until the internal temperature reaches 135°F (57°C) for medium-rare (about 1.5 to 2 hours). Cover loosely with foil if it browns too quickly.

5. Rest & Serve

Once done, allow the lamb to rest for 15-20 minutes before slicing—this keeps it juicy! Slice and serve with your favorite sides.

Chef’s Tips and Tricks

• Thermometer is key: Lamb is best medium-rare or medium. Use a meat thermometer for precision.
• Resting matters: Cutting too soon will cause juices to run out, leaving you with dry meat.
• Don’t skimp on seasoning: Lamb takes well to bold flavors, so be generous with garlic and rosemary!

Recipe Variations and Serving Suggestions

• Spiced Twist: Try adding cumin and smoked paprika for a Mediterranean spin.
• Herb Swap: Thyme works beautifully in place of rosemary.
• Serving Ideas: Pair with creamy mashed potatoes, roasted vegetables, or a fresh mint sauce for a flavorsome contrast.

FAQs

Can I make this ahead of time?

Yes! You can marinate the lamb the night before. Just cover and refrigerate, then bring it to room temp before roasting.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F for best results.

Can I freeze the cooked lamb?

Absolutely! Wrap slices in foil and seal in a freezer-safe bag. Thaw in the fridge before reheating.

Garlic Rosemary Roasted Leg of Lamb

Prep Time: 15 minutes | Cook Time: 1.5-2 hours | Resting Time: 15 minutes | Servings: 6-8

Ingredients:

• 1 (4-5 lb) leg of lamb, bone-in or boneless
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp olive oil
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp Dijon mustard (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Pat the lamb dry and make small slits on the surface.
2. Mix garlic, rosemary, olive oil, lemon zest, lemon juice, salt, pepper, and Dijon mustard.
3. Rub the mixture all over the lamb and push some into the slits. Let it marinate for at least an hour (or overnight).
4. Place the lamb in a roasting pan and roast uncovered for about 1.5 to 2 hours, or until internal temp reaches 135°F for medium-rare.
5. Remove from the oven, cover loosely with foil, and let sit for 15-20 minutes before slicing.
6. Serve warm with your favorite sides.

There you have it—an elegant yet approachable way to serve lamb that will have everyone at the table raving! I’d love to see your creations—tag me on social media with #TheKitchensAid and let me know how yours turned out!