Drop Dead Gorgeous Garlic Studded Roast Leg of Lamb
Elevate your next family feast with this *Drop Dead Gorgeous Garlic Studded Roast Leg of Lamb*, a show-stopping centerpiece that's as flavorful as it is stunning. Infused with the robust aroma of garlic, fresh rosemary, and thyme, this tender roast is meticulously marinated in a zesty blend of olive oil, Dijon mustard, paprika, and lemon juice for a rich and savory crust. The garlic is carefully tucked into incisions across the leg, ensuring bursts of flavor in every bite. Perfectly roasted to your desired doneness and basted for maximum juiciness, this recipe's straightforward preparation belies its gourmet results. Serve it with roasted vegetables or creamy mashed potatoes for an unforgettable meal worthy of any special occasion. Whether you’re hosting a dinner party or crafting an elegant holiday spread, this garlic-studded leg of lamb will deliver restaurant-quality flair right from your oven.
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Recipe Information
Ingredients
- 5 lb Leg of lamb (bone-in or boneless)
- 10 whole Garlic cloves
- 4 Fresh rosemary sprigs
- 4 Fresh thyme sprigs
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 2 tbsp Dijon mustard
Instructions
Preheat your oven to 375°F (190°C).
With a small, sharp knife, make 10 equally spaced, shallow incisions in the leg of lamb.
Peel the garlic cloves and cut each one into halves lengthwise. Carefully insert each garlic piece into the incisions.
Strip the rosemary and thyme leaves from their stems and finely chop them. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, black pepper, paprika, and the chopped rosemary and thyme.
Brush the marinade generously all over the leg of lamb, ensuring even coverage on all sides.
Transfer the lamb to a roasting pan fitted with a rack to allow air circulation underneath.
Roast the lamb in the preheated oven for approximately 20 minutes per pound for medium-rare doneness (internal temperature of 130-135°F/54-57°C). Adjust cooking time as needed for desired doneness, using a meat thermometer to check the internal temperature.
Every 30 minutes, baste the lamb with the drippings in the pan to keep it moist and flavorful.
Once the lamb has reached your desired doneness, remove it from the oven and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving.
Slice the lamb against the grain and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
7174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 570.0 g | 731% | |
| Saturated Fat | 233.4 g | 1167% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2200 mg | 733% | |
| Sodium | 7052 mg | 307% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.6 g | ||
| Protein | 524.6 g | 1049% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 50.3 mg | 279% | |
| Potassium | 7726 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
