Succulent Roast Leg of Lamb with Garlic and Rosemary Recipe

Succulent and tender roast leg of lamb with garlic and rosemary promises to be a show-stopping centerpiece for any special dinner.

The classic Mediterranean combination of aromatic herbs and rich meat creates an irresistible culinary experience.

lamb naturally absorbs flavors beautifully, making this recipe a delightful choice for serious home cooks.

garlic cloves and fresh rosemary sprigs infuse the meat with deep, earthy notes that tantalize the senses.

Each slice promises a perfect balance of crispy exterior and juicy interior that melts in your mouth.

Elegant yet surprisingly simple, this roast delivers restaurant-quality results with minimal effort.

Bring your dinner table to life with this mouthwatering lamb preparation that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 1 hour 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 2 minutes

Calories: 415 kcal

Servings: 9

Ingredients for Roast Leg of Lamb with Garlic and Rosemary

• Leg of Lamb: Select a high-quality, fresh cut with even marbling for tender, succulent results that guarantees rich flavor and juicy texture.

• Salt, Black Pepper: Essential for enhancing the lamb's natural taste and creating a delectable crust that seals in moisture.
• Garlic, Rosemary: Fragrant herbs that infuse the meat with classic Mediterranean flavors and provide an aromatic, earthy undertone.

• Olive Oil: Helps create a golden-brown sear, promotes even cooking, and adds a subtle fruity note to the lamb's exterior.
• Aluminum Foil: Protects the meat during roasting, prevents excessive browning, and helps maintain consistent cooking temperature.

Equipment Needed for a Perfect Roast Leg of Lamb

• Baking Tray: Essential for searing and roasting the lamb evenly.
• Aluminum Foil: Needed to loosely cover the lamb during roasting.
• Kitchen Tongs: Perfect for flipping the lamb safely during broiling.
• Meat Thermometer: Crucial for checking the lamb's internal temperature for perfect doneness.
• Sharp Knife: Ideal for carving the roasted lamb after resting.
• Cutting Board: Provides a stable surface for preparing and carving the meat.
• Mixing Bowl: Useful for combining garlic and rosemary mixture.

Instructions for Juicy Garlic-Rosemary Lamb

• Room Temperature Relaxation

Let the lamb sit out and warm up naturally, giving it time to lose its refrigerator chill and prepare for cooking.

• Searing Brilliance

Blast the lamb with high heat, creating a gorgeous golden-brown exterior that locks in delicious flavors. Flip the meat to ensure even caramelization.

• Herbal Massage

Generously coat the lamb with a fragrant blend of crushed garlic and fresh rosemary, allowing the herbs to penetrate the meat’s surface.

• Slow Roasting Magic

Gently cook the lamb in a moderate oven, allowing the interior to reach perfect tenderness while maintaining a juicy, mouthwatering texture.

• Resting Period

After removing from the oven, let the lamb relax and redistribute its succulent juices, ensuring each slice will be incredibly tender and flavorful.

Flavor Tips & Variations for Lamb

• Let the lamb sit at room temperature for an hour to ensure even cooking and maximum tenderness.
• Broiling creates a delicious golden-brown crust that locks in the meat's natural juices and adds incredible depth to the final dish.
• Experiment with fresh rosemary alternatives like thyme or oregano to customize the lamb's flavor profile and match your taste preferences.
• Pair the roast with roasted root vegetables, creamy mashed potatoes, or a crisp Mediterranean salad to complement the rich lamb flavors.
• Use a meat thermometer for precise doneness, adjusting cooking time slightly for rare (130 F) or well-done (145 F) preferences.

Elegant Serving Ideas for Roast Leg of Lamb

• Slice and Serve with Elegance: Present thin, juicy slices of lamb on a beautiful platter, garnished with fresh rosemary sprigs for a restaurant-quality presentation.
• Pair with Classic Sides: Complement the rich lamb with roasted Mediterranean vegetables like zucchini, bell peppers, and eggplant, or creamy mashed potatoes that soak up the delicious meat juices.
• Wine and Dine Perfectly: Enhance the meal with a bold red wine like Cabernet Sauvignon or Syrah, which beautifully matches the lamb's robust flavors and creates a memorable dining experience.
• Create a Rustic Feast: Serve the lamb on a wooden cutting board surrounded by roasted garlic cloves and sprigs of fresh herbs, inviting guests to enjoy a hearty, home-style meal that feels both sophisticated and comforting.

How to Store and Reheat Lamb

• Refrigerate Wisely: Store leftover lamb in an airtight container within two hours of cooking, keeping it fresh in the refrigerator for 3-4 days.
• Freeze for Future Meals: Slice or shred the lamb and place in freezer-safe containers, which can maintain quality for up to 3 months when properly sealed and stored at 0°F.
• Reheat with Care: Warm refrigerated lamb gently in the oven at 325°F, covered with foil to prevent drying out, until the internal temperature reaches 165°F for safe consumption.
• Maximize Flavor Retention: Wrap the lamb tightly in plastic wrap or aluminum foil before refrigerating to prevent moisture loss and preserve its delicious taste and tender texture.

Succulent Roast Leg Of Lamb With Garlic And Rosemary Recipe

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4.6 from 9 reviews

• Total Time: 2 minutes
• Yield: 9 1x

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Description

Succulent roast leg of lamb with garlic and rosemary delivers Mediterranean flavors straight from Greece’s culinary heart. Herb-infused meat provides rich, tender bites that invite diners to savor each carefully seasoned morsel.

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Ingredients

Scale 1x2x3x

• 6 lbs (2.7 kg) lamb leg (bone-in)
• 6 cloves garlic (minced)
• 3 stems rosemary (minced)
• 2 tbsps salt
• 2 tbsps freshly ground pepper
• 3 tbsps olive oil

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Instructions

1. Preparation: Extract lamb leg from refrigerator and allow to equilibrate to ambient temperature for one hour, promoting uniform heat distribution.
2. Broiling Technique: Activate oven’s broiler function and position baking tray for meat preparation, creating a preliminary searing environment.
3. Initial Seasoning: Cascade olive oil across lamb’s surface, massaging thoroughly to establish a protective and flavor-enhancing membrane, then generously distribute kosher salt and black pepper for comprehensive seasoning.
4. Searing Process: Position lamb under broiler, alternating sides every 5 minutes to develop a robust, caramelized exterior, creating depth of flavor and textural complexity.
5. Aromatic Infusion: Craft a vibrant herb blend using finely minced fresh garlic and rosemary leaves, meticulously massaging the fragrant mixture into lamb’s surface, penetrating subtle crevices for maximum flavor integration.
6. Roasting Stage: Envelop lamb loosely with aluminum foil, transfer to preheated oven at 375 degrees Fahrenheit, roasting for 60-75 minutes until internal temperature reaches 135 degrees Fahrenheit, achieving optimal medium doneness.
7. Resting and Serving: Allow meat to rest undisturbed for 15 minutes, facilitating juice redistribution, then carve against the grain into elegant, thin slices, presenting a succulent and flavorful main course.

Notes

• Bring to Room Temperature: Allow lamb to sit out for 1 hour before cooking to guarantee even heat distribution and more tender meat.
• Searing Technique: Broiling creates a beautiful golden-brown crust that locks in rich flavors and enhances the meat’s exterior texture.
• Herb Penetration Trick: Press garlic and rosemary deeply into meat’s surface to maximize aromatic flavor infusion throughout the roast.
• Resting is Crucial: Letting meat rest 15 minutes after cooking redistributes internal juices, ensuring a more succulent and tender final result.

• Prep Time: 1 hour 10 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 9
• Calories: 415
• Sugar: 0 g
• Sodium: 689 mg
• Fat: 27 g
• Saturated Fat: 8 g
• Unsaturated Fat: 19 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 36 g
• Cholesterol: 116 mg