Laura Mariano
Roast Leg of Lamb with Rosemary
Roast leg of lamb with rosemary is a classic, elegant dish perfect for special occasions or a delightful family meal. The tender, flavorful meat paired with aromatic rosemary creates a mouthwatering experience. Here’s a simple yet delicious recipe to guide you.
Ingredients:
- 1 (5-6 pound) bone-in leg of lamb
- 4 cloves garlic, sliced
- 4-5 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced
- 1 cup dry white wine or chicken broth
Instructions:
- Prepare the Lamb:
- Preheat your oven to 375°F (190°C).
- Pat the leg of lamb dry with paper towels. Make small incisions all over the lamb with a sharp knife and insert a slice of garlic and a small sprig of rosemary into each incision.
- Season the Lamb:
- Rub the lamb with olive oil, making sure it is evenly coated.
- Sprinkle the sea salt, black pepper, lemon zest, and lemon juice all over the lamb, rubbing it into the meat.
- Roast the Lamb:
- Place the lamb in a roasting pan, fat side up. Pour the white wine or chicken broth into the bottom of the pan.
- Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium. Baste the lamb occasionally with the pan juices.
- Rest the Lamb:
- Remove the lamb from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and tender roast.
- Serve:
- Carve the lamb into slices and arrange on a serving platter. Spoon some of the pan juices over the meat for added flavor. Garnish with additional fresh rosemary if desired.
- Accompaniments:
- Serve the roast leg of lamb with your favorite sides, such as roasted potatoes, steamed vegetables, or a fresh salad.
