Leg of Lamb with Tomatoes and Garlic
Elevate your dinner table with this exquisite Leg of Lamb with Tomatoes and Garlic—a show-stopping dish that combines tender, flavorful lamb with the rustic charm of roasted tomatoes and a savory garlic-infused pan sauce. This recipe showcases a bone-in leg of lamb, expertly seasoned with fresh rosemary, thyme, and a blend of kosher salt and pepper, then studded with slivers of garlic for robust flavor in every bite. Roasted over juicy ripe tomatoes and infused with a bright splash of lemon, dry white wine, and stock, the lamb emerges from the oven perfectly caramelized and aromatic. The tomatoes soak up the meaty juices, creating a luscious side bursting with flavor. With just 20 minutes of prep and a modest cook time, this elegant entrée is perfect for special occasions or Sunday dinners, serving up to six with ease. Don’t forget to drizzle the reduced pan sauce over each slice for the ultimate finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds bone-in leg of lamb
- 4 ripe tomatoes
- 6 garlic cloves
- 3 tablespoons olive oil
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 lemon
- 1 cup dry white wine
- 1 cup chicken or beef stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the surface of the lamb.
Peel the garlic cloves and slice them into thin slivers. Insert the garlic slivers into the incisions you made, tucking them under the surface of the meat.
Rub the lamb with olive oil, then evenly sprinkle kosher salt and black pepper all over the surface. Lay the rosemary and thyme sprigs on top and set aside.
Cut the tomatoes into quarters and place them in a roasting pan. Squeeze the juice of the lemon over the tomatoes, then season lightly with salt and pepper.
Place the lamb on top of the tomatoes in the roasting pan. Add the white wine and stock to the pan, making sure the liquid stays at the bottom and does not cover the lamb.
Roast the lamb in the oven for 1 hour and 45 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare. Baste the lamb with the pan juices every 30 minutes.
Once done, remove the lamb from the oven, tent it loosely with aluminum foil, and let it rest for 15–20 minutes before carving.
Strain the pan juices into a small saucepan, discarding the solid bits. Simmer the juices over medium heat until slightly reduced, about 5 minutes.
Carve the lamb into slices and serve with the roasted tomatoes and the pan sauce drizzled on top. Enjoy your meal!
Nutrition Facts
Calories |
6048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.1 g | 600% | |
| Saturated Fat | 184.5 g | 922% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 14.6 g | ||
| Protein | 381.5 g | 763% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 6256 mg | 133% | |
*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.
