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. Roast lamb is a classic main dish for Easter dinner but is also a classic Sunday lunch dish served with all the sides.

Ingredients

This leg of lamb recipe requires only 5 ingredients (not including oil, salt and pepper which I assume every household has) and can be prepped in minutes. The rosemary can be substituted with other herbs like fresh thyme or sage but the fresh garlic is non-negotiable. Avoid using crushed garlic from a tub as the aroma and flavor can be over powering. 

• Leg of lamb. I like using bone-in lamb as the flavor is so much better, however boneless leg of 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 cloves.
• Salt and black 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 a few teaspoons of salt and pepper. Brush the garlic mixture over the lamb. Place in a roasting pan and add the onion, lemon slices, whole garlic cloves and rosemary sprigs. Pour in a cup of water (you can use stock or broth 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 and tender, remove the lamb from the oven and allow to rest, loosely covered with foil, for at least 20 minutes. This is the time to make a delicious or sauce with the lamb juices. Simply scrape the drippings into a saucepan with some stock then thicken with a flour slurry. Don’t forget to get the browned bits from the bottom of the pan too. That’s where all the flavor is! Season to taste with salt and pepper. A teaspoon of berry jam also adds great flavor to gravy. Carve with a sharp knife and serve.

How long to cook a leg of lamb

I always work on 25-30 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 when taken with a meat thermometer. (Remember to insert the thermometer into the thickest part of the lamb leg.) 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