This Leg of Lamb with Garlic and Rosemary is quite simple to make, and it’s delicious too!
Lamb is one of those things that I don’t make all that often because I like to serve it on special occasions. My grandmother lived on a ranch when I was growing up. And she roasted lamb every time we visited, and I fell in love with the flavor of lamb. If you cook it just right, it’s tender and wonderful. Pair it with potatoes and roasted carrots or green beans, and it makes a nice meal.
- leg of lamb roast
- olive oil
- fresh rosemary
- sea salt and freshly ground black pepper
- red wine
How to make Leg of Lamb with Garlic and Rosemary:
The complete, printable recipe is at the end of this post. The lamb can be prepped to put in the oven a few hours ahead of time or the night before.
Pat the lamb roast dry with paper towels. Score the fat on the outside of the lamb with a sharp knife. Slide a garlic clove into each of the cuts. Rub olive oil on the outside of the roast.
Combine rosemary, sea salt, minced garlic and black pepper. Mash it around a bit so it forms somewhat of a paste.
Place the lamb in a lightly oiled pan. Rub the paste all over the lamb. At this point, you can cover the pan with plastic wrap and refrigerate for a few hours (or overnight).
What is the cooking time for leg of lamb?
Let the leg of lamb sit at room temperature for 30 minutes before roasting. Stick a meat thermometer into the thicker part of the lamb, and roast at a higher heat (425) for the first 15 minutes. Then lower the heat to 375, and roast for an additional 1 to 1 1/2 hours.
Should I cover a leg of lamb while roasting?
There is no need to cover lamb while roasting. The roast will develop a tasty skin on the outside.
What is the temperature to cook a leg of lamb?
Watch the meat thermometer closely. When it reaches 150°F., pull the lamb roast out of the oven. Remove the roast to a cutting board and let it rest- the temperature should rise to about 160°F.
Once your lamb has rested and reached a temperature that you’re comfortable with, slice it up.
Don’t forget the sauce! While your lamb roast is resting is the perfect time to whip up the easy, red wine sauce.
Add red wine to the pan. Bring it to a boil, and de-glaze the pan. Scrape the bottom to incorporate the browned bits. Take out a little of the liquid, and mix it with the cornstarch. Then add that back to the pan along with butter, salt and pepper. Stir until thickened, and then serve over the sliced lamb. Enjoy!
If you like this recipe for leg of lamb with garlic and rosemary, then you will most definitely be interested in trying panko crusted rack of lamb, lamb chops in caper sauce and Irish beef and lamb stew.
Leg of Lamb with Garlic and Rosemary
- 4 to 5 pound boneless leg of lamb roast, fat trimmed to ¼-inch thick
- 4 medium garlic cloves, cut into slivers
- olive oil
- 4 medium garlic cloves, minced
- 1 tablespoon fine sea salt
- 2 tablespoons chopped fresh rosemary
- ½ teaspoon black pepper
- ¼ cup dry red wine
- 1 tablespoon butter
- 1 tablespoon cornstarch
PREPARE AND ROAST THE LAMB:
- Pat the lamb dry with paper towels. Score the fat by making shallow cuts all over with tip of sharp, small knife. Tuck a sliver of garlic clove inside of each cut. Rub olive oil all over the outside of the roast.
- In a small bowl, stir together the minced garlic, sea salt, rosemary and black pepper. Mash it around a bit until it turns into somewhat of a paste.
- Place the lamb into lightly oiled roasting pan. Rub paste all over the lamb. MAKE AHEAD TIP: At this point, you can wrap the lamb in plastic wrap and refrigerate for a few hours (or overnight).
- Let stand at room temperature for 30 minutes before roasting. Place a meat thermometer into the thickest part of the roast.
- Preheat the oven to 425°F.
- Roast at the high heat for 15 minutes (uncovered). Then turn the temperature down to 375°F and continue to roast for about another 1 hour to 1½ hours. Watch the meat thermometer closely. When it reaches 150°F., pull the roast out of the oven. Remove the roast to a cutting board and let it rest- the temperature should rise to about 160°F.
MAKE THE SAUCE:
- While the lamb is resting, prepare the sauce. Add wine to pan and de-glaze by boiling over moderately high heat, stirring and scraping up brown bits for about 1 minute.
- Take out a bit of the liquid and mix with the cornstarch. Add it back to the pan along with the butter. Season with salt and pepper, and serve with the lamb.
- MAKE AHEAD TIP: After placing leg of lamb in roasting pan, you can wrap the lamb in plastic wrap and refrigerate for a few hours (or overnight). You will need to have it sit at room temperature for about an hour before cooking.