Succulent Roast Lamb
Indulge in the luscious flavors of this **Succulent Roast Lamb**, a show-stopping centerpiece perfect for family dinners or festive occasions. This recipe highlights a **2kg leg of lamb**, infused with the aromatic goodness of **garlic** and **fresh rosemary**, with a bright zest of **lemon** to enhance its natural richness. Skillfully prepared, the lamb is marinated with a drizzle of olive oil and a generous seasoning of **sea salt and black pepper**, then slow-roasted to tender perfection, keeping it juicy and full of flavor. The secret to its irresistible aroma lies in the slits filled with garlic and rosemary, ensuring every bite is fragrant and mouthwatering. Whether served medium-rare or well-done, this roast lamb pairs beautifully with a variety of side dishes, making it a versatile and timeless dish. With only **15 minutes of prep time** and the oven doing most of the work, this recipe is as rewarding as it is hassle-free—perfect for your next culinary adventure! **(Keywords: easy roast lamb recipe, garlic rosemary lamb, festive centerpiece dish)**
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Recipe Information
Ingredients
- 2 kg leg of lamb
- 6 whole garlic cloves
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil
- 1 whole lemon
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 190°C (375°F).
Pat the lamb leg dry with paper towels and place it in a roasting pan.
Peel and slice the garlic cloves into thin slivers. Use a small, sharp knife to make slits all over the lamb. Insert a sliver of garlic and a small piece of rosemary into each slit.
Zest the lemon and set aside the zest. Cut the lemon in half and rub the halves over the surface of the lamb, squeezing the juice out as you go.
Drizzle the olive oil over the lamb, ensuring it is evenly coated. Sprinkle the lemon zest, salt, and pepper over the lamb, rubbing these into the meat thoroughly.
Place the remaining rosemary sprigs underneath and around the lamb in the roasting pan.
Put the roasting pan in the preheated oven and roast the lamb for approximately 1 hour and 45 minutes for medium-rare, or adjust cooking time to your preferred level of doneness (use a meat thermometer to check: 145°F for medium-rare, 160°F for medium, and 170°F for well-done).
Halfway through cooking, baste the lamb with the pan juices to keep it moist. If necessary, add a little water to the pan to prevent burning.
Once the lamb is cooked to your liking, remove it from the oven and cover it with aluminum foil. Let it rest for at least 15 minutes before carving and serving.
Nutrition Facts
Calories |
5224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 408.4 g | 524% | |
| Saturated Fat | 184.1 g | 920% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 1406 mg | 61% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.0 g | ||
| Protein | 372.8 g | 746% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 5668 mg | 121% | |
*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.
