Garlic and Rosemary Lamb Roast
Infuse your table with elegance and irresistible aromas with this Garlic and Rosemary Lamb Roast recipe, a perfect centerpiece for special occasions or indulgent weekend dinners. This succulent bone-in lamb leg is seasoned to perfection with a fragrant blend of fresh rosemary, garlic, zesty lemon, and bold olive oil, creating an herbaceous crust that locks in flavor. Roasted with a splash of white wine or chicken broth, the result is tender, juicy meat with a rich pan sauce for drizzling. With just 20 minutes of prep time and straightforward instructions, this impressive roast is surprisingly simple to make. Serve alongside roasted vegetables, mashed potatoes, or your favorite sides for a show-stopping feast that’s sure to impress. Whether you're hosting a holiday gathering or elevating your family dinner, this garlic and rosemary lamb roast is a timeless crowd-pleaser.
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Recipe Information
Ingredients
- 5 pounds bone-in lamb leg
- 8 pieces garlic cloves
- 4 sprigs fresh rosemary sprigs
- 3 tablespoons olive oil
- 1 piece lemon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup dry white wine or chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the lamb leg dry with paper towels and make small, shallow cuts all over the surface using a sharp knife.
Peel the garlic cloves and slice each clove lengthwise into thin slivers.
Insert the garlic slivers into the cuts you made on the lamb leg.
Strip a few leaves off the rosemary sprigs and finely chop them. Reserve the remaining sprigs for roasting.
In a small bowl, mix the chopped rosemary, olive oil, kosher salt, black pepper, and the zest of one lemon.
Rub the rosemary-garlic mixture all over the lamb leg, ensuring it is evenly coated on all sides.
Place the lamb on a roasting rack set inside a roasting pan. Arrange the remaining rosemary sprigs around the lamb for extra flavor.
Pour the white wine (or chicken broth) into the bottom of the roasting pan to keep the lamb moist and create a flavorful base for gravy.
Roast the lamb in the preheated oven for approximately 20 minutes per pound (about 1 hour and 40 minutes for a 5-pound roast) or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Halfway through roasting, baste the lamb with the pan drippings to enhance its flavor and prevent drying out.
Once cooked, remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Carve the lamb into slices and serve with your favorite sides, such as roasted vegetables or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
7299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 573.0 g | 735% | |
| Saturated Fat | 228.8 g | 1144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 469.8 g | 940% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 6497 mg | 138% | |
*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.
