Leg of Lamb Recipe
Roast leg of lamb is a dinner classic that’s perfect for Easter, family meals, or when you want to cook something for a special occasion without the stress. It’s tender, full of flavor, and makes your kitchen smell like something seriously good is happening. Ready in less than an hour!
Ingredients
- 1 pound leg lamb
- 1 small bunch rosemary sprigs
- 4 garlic cloves crushed
- 1 tablespoons salt
- 2 tablespoons olive oil
- 2 large onions thickly sliced
Instructions
- Preheat the oven to 350ºF (180ºC).
- Pat the leg of lamb dry with paper towels. Season the lamb with salt and pepper, then rub it with olive oil.1 pound leg lamb, 1 tablespoons salt, 2 tablespoons olive oil
- Place the lamb in a roasting pan add ¼ inch of water to the bottom, and scatter rosemary sprigs around the lamb. Roast for 20 minutes.1 small bunch rosemary sprigs
- Reduce the oven temperature to 300ºF (150ºC). Add the crushed garlic cloves and sliced onions to the pan. Continue roasting for another 20 minutes, or until the lamb reaches the desired level of doneness. For medium (pink), the internal temperature should be 55ºC. Remove the lamb from the oven, cover it with foil, and let it rest for 15 minutes.4 garlic cloves, 2 large onions
- Slice the lamb and serve with the cooking juices and roasted onions.
Video
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Notes
- Meat thermometer: Use it to get the perfect doneness. For medium-rare, aim for 55ºC (130ºF). If you prefer medium, go a bit higher—about 60ºC (140ºF).
- Garlic prep: Crush the garlic cloves but don’t mince them. They roast better and won’t burn.
- Rest time: Let it rest under foil before carving so the juices don’t run out all over your cutting board.
- One-pan meal: Add potatoes or carrots to the roasting pan if you want an all-in-one dinner.
- Rosemary: Fresh rosemary is best, but dried works too—just use a bit less.
- Lamb cut: Bone-in or boneless leg of lamb both work, but boneless is easier to carve and often cooks faster.
Storage and Reheating Instructions
- Fridge: Let the roast leg of lamb cool completely, then store it in an airtight container in the fridge for up to 4 days.
- Reheat: To reheat, cover slices with foil and warm them in the oven at 300ºF (150ºC) until heated through. Add a splash of water or pan juices to keep it moist.
- Freeze: You can also freeze the lamb (sliced or whole) for up to 2 months. Just wrap it tightly in foil or a freezer bag, then thaw in the fridge overnight before reheating.
Nutrition
Calories: 180kcalCarbohydrates: 6gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 46mgSodium: 1791mgPotassium: 299mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 5mgCalcium: 24mgIron: 2mg
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