Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Rosemary Garlic Leg of Lamb Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

  • Author: Sara
  • Total Time: 3 hours 40 minutes
  • Yield: 16 servings
  • Diet: Halal

Description

This Roasted Rosemary Garlic Leg of Lamb recipe features a flavorful bone-in leg of lamb seasoned with a fragrant blend of garlic, rosemary, oregano, and other spices. Slow-roasted to perfection at 325°F, the lamb is studded with garlic slices to infuse rich aroma and taste, resulting in a tender, juicy centerpiece perfect for special occasions or family dinners. The recipe includes resting instructions to ensure moist slices and suggests serving with a creamy lamb mint sauce for a delicious traditional pairing.

Ingredients

Meat

  • 8 pound bone-in leg of lamb

Seasonings

  • 3 garlic cloves, cut in thick slices
  • Extra virgin olive oil, amount as needed for rubbing
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon coriander

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow roasting.
  2. Prepare Seasoning Mix: In a small bowl, combine kosher salt, ground black pepper, garlic powder, onion powder, dried oregano, crushed dried rosemary, and coriander. Set this lamb seasoning blend aside.
  3. Prepare Lamb: Place the leg of lamb in a roasting pan fitted with a rack, fat side up to ensure even cooking and fat rendering.
  4. Dry and Oil Lamb: Pat the lamb dry thoroughly with clean paper towels. Rub the surface lightly all over with extra virgin olive oil to help the seasoning adhere.
  5. Insert Garlic Slices: Using a small knife, make approximately 1-inch deep slits distributed randomly over the entire surface of the lamb. Insert one thick slice of raw garlic into each slit to infuse flavor throughout the meat.
  6. Season the Lamb: Generously rub the lamb seasoning mixture all over, ensuring coverage in every nook and cranny for a balanced flavor profile.
  7. Roast: Place the lamb uncovered in the preheated oven and cook for about 25 minutes per pound. For an 8-pound leg, this will be roughly 3 hours and 20 minutes. Use an instant-read thermometer to check the internal temperature at the thickest part; remove when it reaches 160°F for medium doneness.
  8. Rest the Lamb: Take the lamb out of the oven and tent it loosely with aluminum foil. Allow it to rest for about 20 minutes to let the juices redistribute, ensuring juicy, tender slices.
  9. Carve and Serve: Using a sharp knife, slice the lamb against the grain. Serve with a creamy lamb mint sauce or your preferred accompaniment.

Notes

  • Inserting garlic slices directly into the meat adds deep flavor, but adjust the amount if you prefer a milder garlic presence.
  • Letting the lamb rest after roasting is crucial for juicy meat; do not skip this step.
  • Use a reliable instant-read thermometer to ensure perfect doneness and avoid overcooking.
  • For different doneness preferences, adjust the internal temperature: 135°F for medium-rare, 145°F for medium.
  • This recipe pairs wonderfully with mint sauce, roasted vegetables, or creamy mashed potatoes.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://saraflavors.com/roasted-rosemary-garlic-leg-of-lamb-recipe/