Description
A classic roasted leg of lamb recipe seasoned with garlic, rosemary, and olive oil, perfect for festive occasions or a hearty family dinner.
Ingredients
Units
Scale
- 1 leg of lamb (about 5–6 lbs)
- 4 cloves garlic, sliced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp lemon zest
- 1 tbsp Dijon mustard (optional)
- 1 cup red wine or beef broth (for roasting pan)
Instructions
- Preheat the oven to 400°F (200°C).
- Make small incisions all over the lamb and insert garlic slices.
- Mix rosemary, olive oil, salt, pepper, and lemon zest into a paste and rub it over the lamb. Optionally, rub with Dijon mustard first for extra flavor.
- Place the lamb in a roasting pan and pour red wine or broth into the pan.
- Roast the lamb for 20 minutes at 400°F, then reduce the heat to 350°F (175°C) and roast for 1 hour and 20 minutes (15 minutes per pound) or until the internal temperature reaches desired doneness.
- Let the lamb rest for 15 minutes before slicing and serving.
Notes
- For medium-rare, the internal temperature should be 135°F (57°C) before resting.
- You can add root vegetables to the roasting pan for a complete meal.
- Fresh thyme or oregano can be used as an alternative to rosemary.
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 420
- Sugar: 0g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg