Description
This classic oven-roasted leg of lamb with garlic and rosemary is a tender, flavorful main dish perfect for special occasions or hearty family dinners. Served with roasted baby potatoes and an optional pan sauce, it’s a rustic yet elegant meal.
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)
Instructions
- 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.
Notes
- Use a meat thermometer to ensure desired doneness.
- Resting the lamb is essential for juicy, tender meat.
- Lemon zest or ground cumin can be added for flavor variations.
- Roast other vegetables alongside the lamb if preferred.
- Leftovers can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion (approx. 300g with potatoes)
- Calories: 520
- Sugar: 1g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 11g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
