Description
A classic roasted leg of lamb recipe seasoned with garlic, rosemary, and olive oil, perfect for special occasions or a hearty family meal.
Ingredients
Units
Scale
- 1 (5-6 lb) leg of lamb, bone-in
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup red wine or beef broth (optional, for roasting pan)
Instructions
- Preheat oven to 400°F (200°C).
- Using a sharp knife, make small incisions all over the lamb and insert garlic slices into the cuts.
- In a small bowl, mix rosemary, thyme, Dijon mustard, olive oil, salt, and pepper to make a paste.
- Rub the herb mixture all over the lamb.
- Place the lamb on a rack in a roasting pan. Add red wine or broth to the bottom of the pan if desired.
- Roast in the preheated oven for 20 minutes, then reduce temperature to 350°F (175°C) and continue roasting for about 1 hour 15 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from oven, cover loosely with foil, and let rest for 15-20 minutes before carving.
Notes
- Let the lamb come to room temperature before roasting for even cooking.
- Use a meat thermometer to ensure desired doneness.
- Serve with mint sauce or a garlic yogurt sauce for added flavor.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 380
- Sugar: 0g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 115mg