Garlic Rosemary Leg of Lamb

Leg of lamb roasted to juicy perfection, seasoned simply with fresh rosemary and garlic is a showstopper perfect for any feast table.

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Leg of lamb. I like using bone-in lamb as the flavor is so much better, however boneless lamb can also be used. The cooking time will need to be adjusted as a boneless joint will cook much quicker.
• Olive oil.
• Fresh rosemary. 
• Fresh garlic. 
• Salt and pepper. 
• Onion.
• Lemon. 

How to cook leg of lamb

1. Season: Finely chop the rosemary and garlic then mix with the olive oil. Season the lamb on both sides generously with salt and pepper. Brush the garlic mixture over the lamb. Place in a roasting dish and add the onion, lemon slices, whole garlic cloves and rosemary sprigs. Pour in a cup of water (you can use stock too) then cover tightly with foil.
2. Roast: Place in the oven and allow to roast for 25-30 minutes per 500g (1lb) for medium-rare to medium meat. For the final 30 minutes, remove the foil and turn the heat of the oven up to 200ºC/390ºF and roast until the lamb is golden brown.
3. Rest and carve: Once cooked, remove the lamb from the oven and allow to rest, loosely covered with foil, for at least 20 minutes. Carve with a sharp knife and serve.

How long to cook a leg of lamb

I always work on 25-3o minutes per 500g (1lb) of lamb at 160ºC/320ºF with the final half an hour at a higher heat to brown the meat. This delivers a super juicy, slightly blushing medium cooked meat. The internal temperature should be around 57ºC/135ºF. It will be rare at this temperature but will continue cooking as it rests. I would suggest testing the temperature every 30-45 minutes to make sure you don’t overcook the meat.

What to serve with leg of lamb

1. Crispy smashed baby potatoes
2. Orange brown sugar glazed carrots
3. Bacon garlic sauteed green beans

Lamb recipes

1. Lamb ragu with cauliflower gnocchi
2. Easy lemon-garlic lamb chops
3. Easy sticky lamb ribs