Leg of Lamb with Garlic and Rosemary
Elevate your next dinner gathering with this show-stopping Leg of Lamb with Garlic and Rosemary recipe, a dish that highlights the classic flavors of Mediterranean cuisine. This succulent, bone-in leg of lamb is infused with aromatic garlic and fresh rosemary, offering a mouthwatering balance of savory and herbal notes. The lamb is tenderized with a zesty lemon rub and roasted to perfection, developing a golden crust while staying juicy inside. A splash of dry white wine and water in the roasting pan creates a rich base for the pan juices, perfect for drizzling over the carved slices. With a prep time of just 20 minutes and simple yet elegant ingredients like olive oil, coarse salt, and black pepper, this recipe is a stress-free way to impress. Serve it with roasted vegetables or mashed potatoes for a complete and unforgettable feast. Perfect for holidays, special occasions, or Sunday dinners, this leg of lamb promises to be the centerpiece of your table.
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Recipe Information
Ingredients
- 2.5 kg bone-in leg of lamb
- 6 pieces garlic cloves
- 6 pieces fresh rosemary sprigs
- 3 tablespoons olive oil
- 1 piece lemon
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 250 ml dry white wine
- 250 ml water
Instructions
Preheat your oven to 180°C (350°F).
Rinse the leg of lamb under cold water, then pat it dry with paper towels. Place it on a large roasting pan.
Peel the garlic cloves and cut them into thin slivers. Using a sharp knife, make small incisions all over the lamb and insert a sliver of garlic and a small piece of rosemary into each incision.
Rub the olive oil over the entire surface of the lamb. Then, zest and juice the lemon, rubbing the zest and juice onto the lamb as well.
Season the lamb generously with coarse salt and black pepper, ensuring even coverage.
Pour the white wine and water into the roasting pan to create a flavorful base for the juices. Arrange any remaining rosemary sprigs around the lamb in the pan.
Place the roasting pan in the oven. Roast the lamb for approximately 20 minutes per 500 grams for medium-rare doneness (adjust cooking time to your preferred level of doneness). Baste the lamb with the pan juices every 30 minutes.
Once the lamb reaches your desired internal temperature (around 60°C [140°F] for medium-rare), remove it from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes before carving.
Carve the lamb into slices and serve with the flavorful pan juices drizzled over the top. Pair it with roasted vegetables or creamy mashed potatoes for a complete meal.
Nutrition Facts
Calories |
7985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 627.2 g | 804% | |
| Saturated Fat | 251.6 g | 1258% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2000 mg | 667% | |
| Sodium | 6241 mg | 271% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.8 g | ||
| Protein | 517.2 g | 1034% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 7111 mg | 151% | |
*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.
