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!
Ingredients
Leg of Lamb:
- 1 bone-in leg of lamb picture shows 8lb leg of lamb
- 2-3 garlic cloves cut in thick slices
- extra virgin olive oil
Lamb Seasoning:
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried rosemary crushed
- 1/2 teaspoon coriander
Instructions
- Preheat oven to 325 degrees F.
- Combine your Lamb Seasoning in a small bowl and set aside.
- Place leg of lamb in roasting pan with rack, fat side up.
- Pat dry with clean paper towel. Rub all over with a little olive oil.
- 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 all over (every nook and cranny) with the lamb seasoning.
- 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 degrees F. - use an instant read thermometer.
- 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 degree internal temp; 30 mins per pound for well done - 170 degree internal temp
- Serving Suggestion: I highly recommend serving with some creamy mint sauce, some mint jelly or even some roasted garlic.
- 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 a gyro bowl.
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