Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Rosemary Roast Leg of Lamb Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 79 reviews
  • Author: Villerius
  • Prep Time: 30 min
  • Cook Time: 100 min
  • Total Time: 130 min
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Halal

Description

This Garlic Rosemary Roast Leg of Lamb is a savory, herb-infused main dish perfect for special occasions or holiday dinners. The leg of lamb is rubbed with a fragrant mixture of fresh garlic, rosemary, mint, olive oil, and seasoning, then slow-roasted to tender, medium-rare perfection. This roast is succulent, flavorful, and pairs beautifully with homemade tzatziki or simple side dishes.

Ingredients

Scale

Main Ingredients

  • 5 pound boneless leg of lamb
  • 6 cloves garlic, grated
  • 3 tablespoons olive oil
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh mint
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

Optional Garnish

  • 5 heads garlic
  • 4 sprigs fresh rosemary

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow roasting the lamb evenly.
  2. Prepare Lamb: Place the boneless leg of lamb into a roasting dish or a large cast iron skillet suitable for oven use.
  3. Make Herb Mixture: In a small bowl, combine the grated garlic, olive oil, minced rosemary, minced mint, kosher salt, and cracked black pepper. Stir until well blended into a paste.
  4. Coat Lamb: Rub the herb mixture thoroughly all over the entire leg of lamb, ensuring every side is coated. Arrange the optional whole garlic heads and rosemary sprigs around the lamb in the roasting pan for added flavor.
  5. Roast Lamb: Place the roasting dish in the preheated oven. Roast for about 20 minutes per pound to reach medium rare; for a 5-pound roast, cook approximately 100 minutes.
  6. Rest Roast: Remove the lamb from the oven and let it rest uncovered for 15-20 minutes. This allows juices to redistribute for a juicy, tender result before slicing.

Notes

  • This garlic rosemary roast leg of lamb is an excellent alternative for a traditional Thanksgiving dinner with robust garlic and fresh herb flavors.
  • It is delicious served by itself or sliced thin and served on flatbread with homemade tzatziki sauce for a Mediterranean twist.
  • Letting the meat rest post-roasting ensures maximum juiciness and flavor retention.
  • Using a roasting pan or cast iron skillet helps achieve an even roast and flavorful crust.

Nutrition

  • Serving Size: 1 serving (approx. 140g)
  • Calories: 408 kcal
  • Sugar: 0.3 g
  • Sodium: 540 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 9 g
  • Fiber: 1 g
  • Protein: 51 g
  • Cholesterol: 152 mg

Find it online: https://emilyscook.com/garlic-rosemary-roast-leg-of-lamb-recipe/