Roasted Rosemary Garlic Leg of Lamb

Posted by Green Owl on

The most amazing recipe for a perfect Roasted Rosemary Garlic Leg of Lamb!

 

The trick is to 1) cook the fat side up so it self-bastes and 2) to cut a TON of slits in the lamb and stick slivers of raw garlic inside …. amazing.  And then add a crust of salt, pepper and rosemary.  Very few ingredients, but they just meld so beautifully together.  An absolute favorite meal of mine!   I know mint jelly is traditional, but I actually prefer this horseradish sauce!

 

HOW LONG TO COOK ROASTED LEG OF LAMB:

In order to determine how long you need to cook your leg of lamb you need to determine how many pounds your lamb is and how well-done you want it cooked.

For a medium finish you need to cook your lamb approx. 25 minutes per pound; 20 minutes per pound for a medium-rare finish and 30 minutes for a medium-well finish. If you are have something different than a whole leg of lamb, check out this awesome chart that really breaks it down for you!

 

DESCRIPTION

An absolutely delicious and simple roasted leg of lamb recipe that is always a crowd pleaser at Easter, Christmas or any special occasion!


INGREDIENTS

  • 1 bone-in leg of lamb (picture shows 8lb leg of lamb)
  • 2-3 garlic cloves, cut in thick slices
  • 2-3 Tablespoons dried rosemary
  • salt
  • pepper

INSTRUCTIONS

  1. Preheat oven to 325
  2. Place leg of lamb in roasting pan, fat side up.
  3. Take a small knife and cut approx. 1 inch deep slits randomly all over the lamb.
  4. Slide a slice of raw garlic into each slit (you really can’t have too many, but the more you have obviously the more garlicky your lamb will be).
  5. Sprinkle a healthy amount of salt and pepper over the entire leg.
  6. Then take the rosemary, 1/2 Tablespoon at a time in your hand, and crush it with your fingers and then sprinkle all over.
  7. Place lamb in oven, uncovered, and cook approx. 25 minutes per pound for a medium finish – 160 degrees internal temp (20 mins per pound for medium-rare – 145 degree internal temp; 30 mins per pound for well done – 170 degree internal temp).
  8. Let rest approximately 20 minutes before carving.

 

 

 

Order your Lamb!

 


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