Roast Leg of Lamb with Rosemary and Garlic
Infused with the bold flavors of garlic, rosemary, and a touch of citrus, this Roast Leg of Lamb with Rosemary and Garlic is a show-stopping centerpiece for any feast. This classic recipe features a 2.5 kg bone-in leg of lamb, scored and studded with garlic and fresh rosemary to maximize flavor. Roasted to perfection atop a bed of hearty carrots and onion, the meat is basted in its own juices for a succulent finish. A hint of lemon brightens the dish, while a rich red wine and stock-based gravy ties it all together. Whether you're preparing a festive holiday meal or a special Sunday dinner, this easy-to-follow recipe delivers restaurant-quality roast lamb in just under two hours. Perfectly paired with roasted vegetables and gravy, it’s a meal your guests will savor.
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Recipe Information
Ingredients
- 2.5 kg bone-in leg of lamb
- 6 pieces garlic cloves
- 4 sprigs fresh rosemary
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 piece lemon
- 3 pieces carrots
- 1 large onion
- 250 ml red wine
- 500 ml chicken or lamb stock
Instructions
Preheat your oven to 220°C (425°F).
Using a sharp knife, score the fat side of the lamb in a crisscross pattern, being careful not to cut into the meat.
Peel and slice the garlic cloves thinly. Strip the rosemary leaves from the sprigs.
Insert the garlic slices and rosemary leaves into the cuts on the lamb, evenly distributing them.
Drizzle the lamb with 2 tablespoons of olive oil, then season generously with salt and black pepper. Rub the seasoning into the meat.
Cut the carrots and onion into large chunks and arrange them in the bottom of a roasting pan. Place the lamb on top of the vegetables.
Halve the lemon and squeeze its juice over the lamb and vegetables. Place the lemon halves in the roasting pan as well.
Roast the lamb in the preheated oven for 20 minutes to get a nicely browned crust.
Lower the oven temperature to 180°C (350°F) and continue roasting for another 60 minutes for medium doneness (adjust the cooking time for rare or well-done meat). Baste the lamb with the pan juices every 20 minutes.
Remove the lamb from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for 15 minutes before carving.
While the lamb rests, place the roasting pan on the stovetop over medium heat. Add 250 ml of red wine to the pan and scrape up any browned bits.
Add the chicken or lamb stock and simmer until the sauce reduces slightly. Strain into a gravy boat.
Carve the lamb into slices and serve with the roasted vegetables and gravy.
Nutrition Facts
Calories |
8189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 629.1 g | 807% | |
| Saturated Fat | 251.9 g | 1260% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 2000 mg | 667% | |
| Sodium | 8486 mg | 369% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 22.2 g | ||
| Protein | 525.0 g | 1050% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 8264 mg | 176% | |
*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.
