Name: Classic Oven-Roasted Leg of Lamb with Garlic and Rosemary
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Mediterranean
Ingredients: 1 whole leg of lamb, bone-in, about 2.5 to 3 kg; 6 cloves garlic, minced; 2 tablespoons fresh rosemary, finely chopped; 4 tablespoons olive oil; 2 teaspoons salt; 1½ teaspoons black pepper; 1 kg baby potatoes, halved if large; 2 tablespoons olive oil (for potatoes); 1 teaspoon salt (for potatoes); ½ teaspoon black pepper (for potatoes); 1 teaspoon dried rosemary or thyme; 1 cup water or unsalted broth (optional pan sauce); 1 tablespoon olive oil (for pan sauce); Salt and pepper to taste (for pan sauce)

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This classic oven-roasted leg of lamb is a timeless main dish that delivers deep, savory flavor with surprisingly simple preparation. Seasoned generously with garlic and rosemary, then slow-roasted until tender and juicy, it’s an impressive yet approachable recipe perfect for family dinners or special occasions. Served alongside roasted baby potatoes and finished with an optional pan sauce, this dish feels both rustic and elegant.

Why You’ll Love This Recipe

This recipe highlights the natural richness of lamb without overpowering it. The garlic and rosemary infuse the meat as it roasts, creating an aroma that fills the kitchen. The method is straightforward, requires minimal hands-on time, and yields consistently tender results. It’s also versatile enough to dress up for a holiday meal or enjoy as a comforting weekend roast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the leg of lamb
1 whole leg of lamb, bone-in, about 2.5 to 3 kg
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
4 tablespoons olive oil
2 teaspoons salt
1½ teaspoons black pepper

For the roasted baby potatoes
1 kg baby potatoes, halved if large
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried rosemary or thyme

Optional pan sauce
1 cup water or unsalted broth
1 tablespoon olive oil
Salt and pepper to taste

Directions

Preheat the oven to 180°C. Pat the leg of lamb dry with paper towels and place it in a large roasting pan.
In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and black pepper into a paste.
Rub the seasoning mixture all over the lamb, making sure to coat it evenly on all sides.
Arrange the seasoned lamb in the center of the roasting pan. Toss the baby potatoes with olive oil, salt, black pepper, and dried herbs, then spread them around the lamb.
Roast the lamb uncovered for about 1 hour and 45 minutes to 2 hours, or until the internal temperature reaches about 63°C for medium doneness. Baste the lamb once or twice with the pan juices during roasting.
Remove the lamb from the oven, transfer it to a cutting board, and loosely cover with foil. Let it rest for 15 to 20 minutes before slicing.
While the lamb rests, place the roasting pan over medium heat. Add the water or broth, scraping up the browned bits from the bottom. Simmer for 5 to 7 minutes until slightly reduced. Season to taste.
Slice the lamb and serve with the roasted baby potatoes and pan sauce, if desired.

Servings and timing

Servings: 6 to 8 people
Preparation time: 20 minutes
Cooking time: 1 hour 45 minutes to 2 hours
Resting time: 15 to 20 minutes
Total time: Approximately 2 hours 30 minutes

Variations

You can add lemon zest or a splash of lemon juice to the garlic and rosemary paste for a brighter flavor. For a spicier twist, include a teaspoon of ground cumin or coriander in the seasoning. If you prefer vegetables other than potatoes, carrots, onions, or parsnips roast beautifully alongside the lamb.

Storage/Reheating

Store leftover lamb in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a baking dish, add a little pan sauce or water, cover with foil, and warm in a 160°C oven until heated through. This helps prevent the meat from drying out.

FAQs

How do I know when the lamb is done?

Use a meat thermometer inserted into the thickest part. Around 63°C gives medium doneness, while higher temperatures yield more well-done meat.

Can I use dried rosemary instead of fresh?

Yes, but reduce the amount to about 1 tablespoon since dried herbs are more concentrated.

Should I cover the lamb while roasting?

Roasting uncovered helps create a flavorful exterior. If it browns too quickly, you can loosely tent it with foil.

Can I prepare the lamb ahead of time?

You can season the lamb up to 24 hours in advance and keep it covered in the refrigerator until ready to roast.

What if I want the lamb more well done?

Simply extend the cooking time and aim for an internal temperature of around 70–75°C.

Do I need to turn the lamb during cooking?

No, turning is not necessary. Occasional basting is enough.

Can I skip the potatoes?

Yes, the lamb can be roasted on its own, and sides can be prepared separately.

Is resting the lamb really necessary?

Yes, resting allows the juices to redistribute, resulting in more tender and juicy slices.

Can I freeze leftover lamb?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What sauces pair well with this dish?

Besides the pan sauce, a simple herb sauce or garlic-based sauce complements the lamb nicely.

Conclusion

This oven-roasted leg of lamb with garlic and rosemary is a dependable, flavorful recipe that never goes out of style. With minimal ingredients and a clear roasting method, it delivers tender meat and satisfying sides every time. Whether served for a celebration or a relaxed family meal, it’s a dish that brings warmth and tradition to the table.