Herb and Garlic Roasted Lamb
Transform your next special occasion meal with this Herb and Garlic Roasted Lamb, a dish that combines elegance and bold flavors. A whole leg of lamb is infused with aromatic fresh rosemary, thyme, and plenty of minced garlic, then brightened with zesty lemon and a splash of white wine. After roasting to tender perfection, the lamb is served with luscious pan juices for irresistible moisture and depth. Perfectly seasoned and beautifully caramelized, this centerpiece dish is sure to impress your dinner guests. With just 20 minutes of prep time and straightforward instructions, it’s surprisingly simple for a recipe that delivers restaurant-quality results. Whether it’s Easter dinner or a cozy Sunday roast, this savory lamb recipe will be the star of your table. Keywords: Herb and Garlic Roasted Lamb, roasted lamb recipe, holiday lamb dinner, garlic lamb marinade, oven-roasted leg of lamb.
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Recipe Information
Ingredients
- 1 whole (approximately 4-5 pounds) leg of lamb
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 6 large, minced garlic cloves
- 3 tablespoons olive oil
- 1 zest and juice lemon
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup white wine
- 1 cup water
Instructions
Preheat your oven to 425°F (220°C).
In a small mixing bowl, combine fresh rosemary, thyme, minced garlic, olive oil, lemon zest, lemon juice, salt, and black pepper.
Using a sharp knife, make small incisions all over the leg of lamb. Rub the herb and garlic mixture over the lamb, ensuring it gets into the incisions.
Place the lamb on a roasting rack inside a roasting pan.
Pour the white wine and water into the bottom of the roasting pan. This will help keep the lamb moist and create a delicious sauce.
Roast the lamb in the preheated oven for 15 minutes to sear.
Reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 hour and 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, adjusting cooking time as needed for desired doneness.
Once cooked to your liking, remove the lamb from the oven and tent it loosely with foil. Let it rest for at least 15 minutes to allow the juices to redistribute.
Carve the lamb into slices and serve with the pan juices drizzled over the top.
Nutrition Facts
Calories |
6539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.3 g | 598% | |
| Saturated Fat | 190.6 g | 953% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1940 mg | 647% | |
| Sodium | 8549 mg | 372% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.8 g | ||
| Protein | 515.5 g | 1031% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 7041 mg | 150% | |
*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.
