Imagine a dish that transforms an ordinary dinner into an extraordinary culinary experience - our Garlic Rosemary Leg of Lamb is exactly that magical recipe! Tender, aromatic, and bursting with Mediterranean flavors, this showstopping roast will transport your taste buds to sun-drenched hillsides and rustic kitchen tables. Whether you're hosting a special occasion or simply craving a luxurious meal, this lamb recipe promises to be your new go-to masterpiece that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 leg of lamb (about 5 pounds)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking and helps the meat remain tender.
- Preheat the oven to 325°F (165°C). Place an oven rack in the lower third of the oven to accommodate the large roasting pan.
- Pat the lamb dry with paper towels to remove excess moisture. This helps achieve a better sear and crispy exterior.
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, and pepper to create a fragrant herb rub.
- Using a sharp knife, make several small incisions across the surface of the lamb, about 1-2 inches deep. This allows the herb mixture to penetrate deep into the meat.
- Massage the herb mixture all over the lamb, ensuring it gets into the incisions and covers the entire surface of the meat.
- Place the lamb in a large roasting pan, fat side up. If possible, use a rack inside the pan to allow heat to circulate evenly.
- Insert a meat thermometer into the thickest part of the lamb, making sure it doesn't touch bone.
- Roast the lamb in the preheated oven. For medium-rare, cook until the internal temperature reaches 135°F (57°C), which typically takes about 2 hours for a 5-pound leg.
- Every 30 minutes, baste the lamb with its own juices to keep it moist and enhance flavor.
- Once desired temperature is reached, remove the lamb from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring a moist and tender roast.
- Carve the lamb against the grain into thin slices and serve hot, garnished with additional fresh rosemary if desired.
Tips
- • Always let your lamb come to room temperature before cooking to ensure even heat distribution. • Use a meat thermometer for precision - medium-rare is typically 135°F (57°C). • Don't skip the resting period after roasting; it's crucial for maintaining juiciness. • Make deep incisions in the meat to allow the herb mixture to penetrate fully. • Baste the lamb every 30 minutes to keep it moist and enhance flavor. • Choose fresh rosemary for the most vibrant taste. • Pat the meat dry before seasoning to help achieve a perfect crispy exterior. • If possible, use a roasting rack to allow heat to circulate evenly around the lamb.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 0g
Protein: 48g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 120mg
