Roast Lamb
Elevate your next dinner party with this show-stopping Roast Lamb recipe, a perfect balance of tender, flavorful meat and golden, caramelized vegetables. This bone-in leg of lamb is infused with aromatic garlic and fresh rosemary, seasoned simply with kosher salt, black pepper, and a drizzle of olive oil to highlight its natural richness. A hint of fresh lemon juice adds a tantalizing brightness, while a medley of baby potatoes, carrots, and onions roasted in the same pan soak up the savory juices for a side dish that’s as irresistible as the lamb itself. With just 20 minutes of prep time and a foolproof roasting method, you can effortlessly achieve a perfectly cooked lamb—whether you prefer medium-rare or medium—complete with a tender, juicy interior and a beautifully browned crust. Ideal for holiday feasts, Sunday roasts, or any special occasion, this recipe will wow your guests and fill your home with mouthwatering aromas. Serve it straight from the oven with the roasted vegetables and a drizzle of the rich, savory pan juices for a meal that’s as comforting as it is sophisticated.
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Recipe Information
Ingredients
- 2 kg bone-in leg of lamb
- 6 pieces garlic cloves
- 4 pieces fresh rosemary sprigs
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 piece lemon
- 500 g baby potatoes
- 300 g carrots
- 1 large onion
Instructions
Preheat your oven to 200°C (400°F).
Pat the lamb leg dry with paper towels and set it aside in a roasting pan.
Peel the garlic cloves and cut them into thin slivers.
Using a small sharp knife, make small incisions all over the lamb and insert the garlic slivers into the cuts.
Rub the lamb with olive oil, then season generously with kosher salt and black pepper.
Strip the leaves off 2 sprigs of rosemary and finely chop them. Sprinkle the chopped rosemary over the lamb.
Cut the lemon in half, squeezing the juice over the lamb and placing the lemon halves in the roasting pan.
Peel and chop the onion, carrots, and baby potatoes into evenly sized pieces. Spread them around the lamb in the roasting pan and drizzle with a little olive oil.
Place the remaining rosemary sprigs on top of the lamb and vegetables.
Roast the lamb in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare or 70°C (160°F) for medium.
Baste the lamb with the juices from the pan every 30 minutes to keep it moist.
Once cooked, remove the lamb from the oven and cover loosely with aluminum foil. Let it rest for 15 minutes before carving.
Serve the roast lamb with the roasted vegetables and drizzle with the pan juices.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 4.8 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1522 mg | 32% | |
*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.
