Description
Now you know exactly how to roast a leg of lamb: high-heat sear, slow roast, and plenty of rest for a main dish that always gets a standing ovation. This is the kind of centerpiece you’ll make for years—simple, stunning, and totally doable for anyone.
Ingredients
Scale
- 1 (5–7 lb) bone-in leg of lamb
- 3 tbsp olive oil
- Kosher salt and black pepper
- 6 cloves garlic, minced
- Leaves from 3 fresh rosemary sprigs (about 1 tbsp), coarsely chopped
Instructions
- Remove lamb from fridge 1 hour before roasting.
- Set lamb on a rack in roasting pan. Rub all over with olive oil, salt, and pepper.
- Broil lamb fat-side down for 5 min, flip, broil other side 5 min.
- Turn off broiler, set oven to 325°F. Move rack to center.
- Rub top with garlic and rosemary. Tent loosely with foil.
- Roast for 1 hour. Uncover, check temp; continue roasting until desired doneness (see chart above), checking every 20 min.
- Remove at 135°F for medium-rare. Rest at least 15 minutes.
- Carve across the grain, serve warm.
Notes
Always use a thermometer for best results. Store leftovers airtight for up to 3 days. Try leftovers in sandwiches, salads, or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 0g
- Sodium: 420mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 135mg