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!
An absolutely delicious and simple roasted leg of lamb recipe that is always a crowd pleaser at Easter, Christmas or any special occasion!
- 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
- Preheat oven to 325
- Place leg of lamb in roasting pan, fat side up.
- Take a small knife and cut approx. 1 inch deep slits randomly all over the lamb.
- 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).
- Sprinkle a healthy amount of salt and pepper over the entire leg.
- Then take the rosemary, 1/2 Tablespoon at a time in your hand, and crush it with your fingers and then sprinkle all over.
- 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).
- Let rest approximately 20 minutes before carving.