Roasted Leg Lamb Garlic Herbs (Print)
Classic roasted lamb leg infused with garlic, rosemary, and thyme alongside roasted vegetables.
# What You Need:
→ Meat
01 - 1 bone-in leg of lamb, trimmed, 4 to 5 pounds
→ Marinade
02 - 4 tablespoons olive oil
03 - 8 cloves garlic, peeled and halved
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 2 teaspoons kosher salt
07 - 1 teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ Vegetables
09 - 2 large onions, quartered
10 - 3 large carrots, cut into chunks
11 - 1 bulb garlic, halved horizontally
→ For Roasting
12 - 1 cup dry white wine or low-sodium chicken stock (240 milliliters)
# How to Make:
01 - Preheat the oven to 425°F.
02 - Pat the lamb dry. Use a sharp knife to make small incisions all over the leg, then insert halved garlic cloves into the openings.
03 - Combine olive oil, rosemary, thyme, salt, pepper, and lemon zest in a bowl. Rub this mixture thoroughly over the lamb.
04 - Place quartered onions, carrot chunks, and the halved garlic bulb into a large roasting pan. Set the lamb atop the vegetables.
05 - Roast the lamb for 20 minutes at 425°F.
06 - Lower oven temperature to 350°F. Pour white wine or chicken stock into the pan. Roast for an additional 1 hour and 10 minutes, basting once or twice. Cook until internal temperature reaches 130°F for medium-rare or desired doneness.
07 - Remove from oven and tent loosely with foil. Let rest for 15 to 20 minutes before slicing.
08 - Slice the lamb and serve alongside the roasted vegetables and pan juices.
# Expert Advice:
01 -
- This roast promises tender, juicy meat while filling your kitchen with an irresistible aroma that feels like a warm hug.
- Marinating the lamb ahead unlocks deep layers of flavor that make every bite a celebration.
02 -
- Make small incisions with care to avoid tearing the meat while ensuring the garlic cloves embed nicely.
- Letting the lamb rest after roasting is crucial to juicy, tender slices—it truly changes everything.
03 -
- Use a meat thermometer to hit that perfect medium-rare 130°F (54°C)—it's the difference between good and great.
- Rubbing the herbs and lemon zest into the slits infuses flavor beyond the surface, as if whispering to the meat.