Description
Roasted Leg of Lamb brings celebration-worthy dinner to your table with surprisingly simple preparation. Garlic and fresh herbs create aromatic crust while the oven works its magic.
Ingredients
- 5-6 pound boneless leg of lamb
- 6 cloves garlic, sliced into slivers
- 1/4 cup olive oil
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 lemon, zested and juiced
- 2 cups chicken or beef broth
- 1 cup dry white wine
- 2 medium onions, quartered
- 4 carrots, cut into chunks
Instructions
1. Remove lamb from refrigerator 1 hour before cooking to reach room temperature. Pat completely dry with paper towels. Trim excess fat but leave thin layer for flavor.
2. Use paring knife to make small slits all over the lamb about 1 inch deep. Push garlic sliver into each slit. Space evenly across entire roast for distributed flavor.
3. Mix olive oil, chopped rosemary, thyme, oregano, salt, pepper, lemon zest, and lemon juice in bowl. Stir into paste consistency that spreads easily.
4. Rub herb paste all over lamb, coating every surface generously. Let sit at room temperature for 30 minutes while oven preheats.
5. Preheat oven to 450 degrees F. Scatter onions and carrots in bottom of roasting pan. Place rack over vegetables and set lamb on rack fat side up.
6. Roast at 450 degrees for 15 minutes to sear outside. Reduce heat to 325 degrees and add broth and wine to pan. Continue roasting until thermometer reads 135 degrees for medium-rare, about 15-20 minutes per pound.
7. Transfer lamb to cutting board and tent with foil. Let rest 15-20 minutes before carving. Temperature rises 5-10 degrees during resting. Slice against the grain and serve with pan vegetables.
Notes
Room temperature meat cooks more evenly than cold meat straight from fridge. Plan ahead and remove lamb one hour before roasting.
Always use meat thermometer for perfectly cooked lamb. Guessing by time alone leads to overcooked, dry meat.
Score the fat cap in crosshatch pattern before rubbing with herbs. This helps seasoning penetrate while creating crispy crust.
Season lamb up to 24 hours ahead and refrigerate covered. Bring to room temperature before roasting.
Store covered for up to 4 days in refrigerator.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean