Description
This roast leg of lamb is everything a cozy, celebratory dinner should be: juicy, full of flavor, and simple enough for anyone to nail. It’s proof that with a good rub, a hot oven, and a trusty thermometer, you can make a show-stopping meal without the stress.
Ingredients
Scale
- 2.75–3 kg (6 lb) bone-in lamb leg
- 1.5 tbsp fresh rosemary, finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1.5 tsp salt
- ½ tsp black pepper
- 2 whole heads garlic, halved
- Few rosemary sprigs (optional)
- 4 tbsp all-purpose flour
- 2.5 cups low-sodium beef broth
Instructions
- Remove lamb from fridge 1 hour before roasting.
- Preheat oven to 240°C/475°F (220°C fan).
- Mix rosemary, minced garlic, and olive oil. Rub all over lamb.
- Sprinkle salt and pepper over the lamb.
- Place halved garlic and rosemary sprigs under lamb in roasting pan.
- Roast 20 min, then reduce heat to 200°C/400°F (180°C fan) and roast 1 hour (check temp at 45 min).
- Remove at 53°C/127°F internal temp. Rest 20–60 min (temp will rise to 62°C/144°F).
- For gravy, heat pan drippings, add flour, cook 1 min, whisk in broth, mash garlic, simmer, strain.
- Carve lamb and serve with gravy, potatoes, peas, and carrots.
Notes
Always use a meat thermometer for best results. For boneless lamb, reduce roasting time and check earlier. Add roasted veggies to the pan for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 0g
- Sodium: 450mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 130mg