A Garlic Rosemary Roast Leg of Lamb is a timeless classic, perfect for special occasions or family gatherings. The robust flavors of garlic and rosemary beautifully complement the rich lamb, creating a tender and flavorful roast. Here’s a simple recipe to prepare this delicious dish:
Ingredients:
- Leg of lamb: 1.5 to 2 kg (bone-in or boneless)
- Garlic: 6–8 cloves, minced or thinly sliced
- Fresh rosemary: 3–4 sprigs, finely chopped (or 1 tablespoon dried rosemary)
- Olive oil: 3–4 tablespoons
- Lemon: 1, juiced and zested
- Salt: to taste
- Black pepper: to taste
- Fresh thyme: 2–3 sprigs (optional, for extra flavor)
- Red wine (optional): 1/2 cup (for basting)
- Vegetables (optional): carrots, potatoes, and onions for roasting alongside the lamb
Instructions:
- Preheat the oven:
- Preheat your oven to 220°C (425°F).
- Prepare the lamb:
- Pat the leg of lamb dry with paper towels to ensure a nice crust during roasting. If you’re using a bone-in leg of lamb, make a few shallow cuts on the surface of the meat (this will help the marinade penetrate deeper).
- Make the garlic-rosemary marinade:
- In a small bowl, combine the minced or sliced garlic, chopped rosemary, lemon zest, lemon juice, olive oil, salt, and black pepper. You can also add fresh thyme to this mixture if you like.
- Rub this marinade all over the leg of lamb, making sure to coat every surface. For extra flavor, use a sharp knife to make small slits in the meat and stuff some garlic and rosemary into them.
- Roast the lamb:
- Place the lamb in a roasting pan. If you’re adding vegetables like carrots, potatoes, and onions, arrange them around the lamb in the same pan.
- Roast the lamb at 220°C (425°F) for about 20–25 minutes to get a good sear. Then, lower the temperature to 160°C (325°F) and continue roasting for another 1.5 to 2 hours, depending on your desired level of doneness.
- For medium-rare: Roast for about 1.5 hours.
- For medium: Roast for about 2 hours.
- For well-done: Roast for 2.5 hours or more.
- Baste and rest:
- Optionally, you can baste the lamb every 30 minutes with some of the red wine (or its own juices) to keep it moist and add extra flavor.
- Once the lamb reaches your desired doneness, remove it from the oven and let it rest for at least 15–20 minutes before slicing. This helps the juices redistribute, ensuring a tender roast.
- Serve:
- Slice the lamb against the grain and serve with the roasted vegetables. You can drizzle some of the pan juices over the meat for extra flavor.
Serving Suggestions:
- Serve your Garlic Rosemary Roast Leg of Lamb with mashed potatoes, roasted root vegetables, or a side of mint chutney or tzatziki for a refreshing contrast.
- A glass of red wine, like a Cabernet Sauvignon or Shiraz, pairs wonderfully with this dish.
Enjoy the succulent, aromatic flavors of this roast lamb! It’s perfect for making lasting memories around the table.
