Roasted Rosemary Garlic Leg of Lamb
Roasted Rosemary Garlic Leg of Lamb - An absolutely delicious and simple roasted leg of lamb recipe that is always a crowd pleaser at Easter, Christmas or any special occasion!
Equipment
Ingredients
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried rosemary crushed
- ½ teaspoon onion powder
- ½ teaspoon coriander
- 8 pound bone-in leg of lamb
- extra virgin olive oil
- 3 garlic cloves cut in thick slices
Instructions
- Prep: Preheat oven to 325℉.
- Seasoning: In a small bowl, add 1 tablespoon kosher salt, 2 teaspoons garlic powder, 1 teaspoon ground black pepper, 1 teaspoon dried oregano leaves, 1 teaspoon dried rosemary, ½ teaspoon onion powder, and ½ teaspoon coriander. Mix and set aside.
- Prep Lamb: Place 8 pound bone-in leg of lamb in roasting pan with rack, fat side up. Pat dry with clean paper towel. Rub all over with a little extra virgin olive oil.
- Add Garlic: Take a small knife and cut approx. 1 inch deep slits randomly all over the lamb, large enough to fit a slice of garlic in. 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).
- Season: Rub the leg of lamb all over (every nook and cranny) with the lamb seasoning.
- Bake: Place lamb in oven, uncovered, and cook approx. 25 minutes per pound for a medium finish* or until the internal temperature at the thickest part reaches 160℉ - use an instant read thermometer.
- Rest + Serve: Remove from oven and let the lamb rest approximately 20 minutes before carving, lightly covered with aluminum foil. Slice with a sharp knife. Serve with this Creamy Lamb Mint Sauce!
Notes
- *Alternate Cooking Times: 20 mins per pound for medium-rare - 145 degrees F. internal temp; 30 mins per pound for well done - 170 degree F. internal temp.
- Serving Suggestion: I highly recommend serving with some creamy mint sauce, some mint jelly or even some roasted garlic cloves.
- Gravy: I generally don't have enough pan juices/pan drippings to make a gravy, but if you do you could easily follow this recipe for homemade turkey gravy (uses flour, butter, broth etc.) and just substitute the lamb juices for the turkey juices.
- Leftovers: if you have leftover lamb I would suggest a sandwich or use it in an easy gyro bowl.
Nutrition
Calories: 186kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 525mg | Potassium: 424mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 3mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
