Leg Of Lamb With Garlic And Rosemary
A flavorful roast featuring tender leg of lamb infused with garlic and rosemary, perfect for special occasions or family dinners with bold, aromatic flavors.
Ingredients
Instructions
- Pat the lamb dry and score the fat by making shallow cuts all over with a sharp small knife.
- Peel and finely chop the garlic cloves.
- Mix the garlic, sea salt, chopped rosemary, and black pepper to create a seasoning paste.
- Rub the seasoning mixture all over the lamb, including into the scored fat.
- Tie the lamb securely with kitchen twine if not already tied.
- Preheat the oven to 375°F (190°C).
- Place the lamb in a roasting pan and roast for about 1 hour and 30 minutes, or until a thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
- Remove the lamb from the oven and let it rest for 15 minutes before carving.
- Deglaze the roasting pan with red wine or beef broth, scraping up any browned bits, and serve alongside the carved lamb.
Tips & Substitutions
For enhanced flavor, let the seasoned lamb rest for a few hours or overnight in the refrigerator before roasting. If you don’t have fresh rosemary, dried can be used, but reduce the amount since it's more concentrated. Consider substituting the red wine with beef broth for a milder flavor or using half of each for a balanced taste.
Serving Suggestions
Serve the carved lamb with roasted vegetables or a fresh salad for a complete meal. It pairs beautifully with Mediterranean recipes like Marinated Turkey - Barley - Vegetable Salad. A side of creamy mashed potatoes or couscous can also complement the rich flavors of the lamb.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the lamb with foil and warm in a low oven at 300°F (150°C) until heated through. For best results, slice the lamb before refrigerating to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Leg Of Lamb With Garlic And Rosemary contains roughly 697 calories, with 28g protein, 170g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (251% of the Daily Value), iron (154% of the Daily Value), and calcium (97% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 937mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use a half leg of lamb or even lamb shoulder. Adjust cooking times accordingly, as different cuts may require more or less time to reach the desired doneness.
What can I do with the leftover lamb?
Leftover lamb can be sliced for sandwiches, added to salads, or used in dishes like Lamb Ragout(Stew) or Greek-Style Lamb And Lentil Stew for a hearty meal.
How can I tell when the lamb is done cooking?
Use a meat thermometer to check the internal temperature. For medium-rare, it should read 135°F (57°C). Remember to let it rest for 15 minutes, as the temperature will rise slightly while resting.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).