Roast Leg of Lamb
A simple yet impressive roast leg of lamb recipe that guarantees flavor and tender meat, perfect for weeknight dinners and gatherings.
Ingredients
Main ingredients
- 1 whole leg of lamb (about 4–5 lbs) Choose one with a bit of fat for flavor and moisture.
- 2 tablespoons extra-virgin olive oil Helps the herb rub cling and gives a crisp crust.
- 4 cloves garlic, minced Fresh is best; jarred is fine in a pinch.
- 2 tablespoons fresh rosemary, chopped Or 2 tsp dried if you’re in a bind.
- 1 cup chicken broth or water I use low-sodium chicken broth for depth.
- 1 teaspoon smoked paprika Optional for a warm background note.
- 1 zest of 1 lemon Optional for brightness.
- Salt to taste Salt and freshly ground black pepper Don’t be shy here; lamb needs seasoning.
Instructions
Preparation
- Take the leg of lamb out of the fridge 30–60 minutes before cooking to warm slightly.
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Rub the herb mixture all over the lamb, getting into the crevices.
- Let the rubbed lamb sit for 15–30 minutes to marinate at room temp if possible.
Cooking
- Place the lamb in a roasting pan and pour the chicken broth or water into the bottom.
- Roast the lamb for 1.5 to 2 hours, checking for an internal temperature of 145°F (63°C) for medium-rare.
- Tent the roast with foil and let it rest for 15 minutes.
- Carve against the grain into 1/4-inch slices and serve with pan juices.
Notes
Tips for best results include using a meat thermometer and letting the lamb rest before slicing. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1gCalories: 350kcalProtein: 30gFat: 25gSaturated Fat: 10gSodium: 300mg
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