Roasted Leg Lamb Garlic Herbs (Printable)
Aromatic leg of lamb with garlic, rosemary, and thyme for a flavorful, tender main dish.
# What You'll Need:
→ Meat
01 - 1 bone-in leg of lamb, 4 to 5 lb, trimmed
→ Marinade
02 - 4 tablespoons olive oil
03 - 8 cloves garlic, peeled and halved
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 2 teaspoons kosher salt
07 - 1 teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ Vegetables
09 - 2 large onions, quartered
10 - 3 large carrots, cut into chunks
11 - 1 bulb garlic, halved horizontally
→ For Roasting
12 - 1 cup dry white wine or low-sodium chicken stock
# How To Make:
01 - Preheat the oven to 425°F.
02 - Pat the leg of lamb dry. Use a sharp knife to make small incisions all over the meat and insert halved garlic cloves into each incision.
03 - Combine olive oil, rosemary, thyme, kosher salt, black pepper, and lemon zest in a bowl. Rub this mixture evenly all over the lamb.
04 - Place the quartered onions, carrot chunks, and halved garlic bulb in a large roasting pan. Position the lamb atop the vegetables.
05 - Roast the lamb at 425°F for 20 minutes.
06 - Reduce oven temperature to 350°F. Pour the white wine or chicken stock into the roasting pan. Continue roasting for 1 hour and 10 minutes, basting once or twice, until the internal temperature reaches 130°F for medium-rare or preferred doneness.
07 - Remove the lamb from the oven, tent loosely with aluminum foil, and let rest for 15 to 20 minutes.
08 - Carve the lamb and serve alongside the roasted vegetables and pan juices.
# Expert Tips:
01 -
- Imagine sharing a succulent roast that tastes like it’s been slow-cooked for hours, but really comes together with simple steps and fresh ingredients
- This dish quickly became a favorite because it impresses guests effortlessly yet feels cozy and homey
02 -
- The little garlic pockets in the lamb are the game changer — they melt during roasting and transform the flavor completely
- Letting the lamb rest after roasting is crucial; carving too soon will cause all those lovely juices to run out
03 -
- Use a meat thermometer to nail the doneness perfectly every single time
- Marinating the lamb overnight elevates the flavors and makes your kitchen smell unforgettable