Effortless Roasted Leg of Lamb
Tender, juicy, and bursting with flavor, this effortless roasted leg of lamb is seasoned with garlic, herbs, and olive oil — perfect for a special dinner with minimal effort.
Equipment
- Roasting pan
- Meat Thermometer
- Small bowl
- Sharp knife
Ingredients
Main Ingredients
- 4 lb leg of lamb, bone-in or boneless trimmed of excess fat
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper freshly ground
Optional Additions
- 1 cup beef or chicken broth for roasting pan
- 1 lemon, sliced for garnish or roasting
Instructions
- Preheat oven to 400°F (200°C). Pat the lamb dry with paper towels.
- In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and black pepper into a paste.
- Rub the herb mixture all over the lamb, pressing into the meat for full coverage.
- Place the lamb in a roasting pan. Add broth to the bottom of the pan if desired to keep the meat moist.
- Roast for 20 minutes, then reduce heat to 350°F (175°C) and continue roasting for 1 to 1½ hours, or until internal temperature reaches 135°F for medium-rare.
- Remove lamb from the oven, cover loosely with foil, and let rest for 15 minutes before slicing.
- Serve with pan drippings, roasted vegetables, or a side of mint jelly.
Notes
For extra flavor, marinate the lamb overnight with olive oil, lemon juice, garlic, and herbs. Always rest before carving to retain juices. Great for Easter, Christmas, or any celebration meal.