Save This dish features a bone-in leg of lamb enhanced with a herb paste of garlic, fresh rosemary, thyme, oregano, lemon zest, and spices. The lamb is roasted on a bed of onions, carrots, celery, and garlic, with white wine and stock adding depth to the cooking juices. Cooking at a high temperature then lowering it ensures a perfectly tender and flavorful result. Resting the meat allows juices to redistribute, while the strained pan sauce adds a savory finish. Ideal for shared celebrations, offering a gluten-free Mediterranean-inspired main course.
The first time I roasted a leg of lamb, the kitchen filled with such inviting smells that everyone was drawn in—we ended up making it a tradition for our festive dinners.
I remember an unexpected visit from friends once and pulling this lamb from the oven just as they arrived—it was a game changer that night, turning simple ingredients into a celebration.
Ingredients
- Lamb: I always go for a bone-in leg as it locks in moisture and lifts flavors wonderfully
- Garlic & Herbs: Fresh rosemary, thyme, and oregano bring that authentic Mediterranean touch you want
- Vegetables: Onions, carrots, celery, and garlic create a flavorful roasting bed that’s anything but basic
- Liquids: Dry white wine and low-sodium stock add depth without overpowering the lamb
Instructions
- Get Everything Ready:
- Start by preheating your oven to 220°C (425°F) then mix your herb paste—smelling the garlic and fresh rosemary will get you excited already
- Season the Lamb:
- Pat the lamb dry so the herb paste sticks beautifully, rubbing it all over to create that irresistible crust
- Prepare the Roasting Bed:
- Lay down your quartered onions, chopped carrots, celery, and halved garlic to form a cozy bed for the lamb to rest on
- Roast to Perfection:
- Pop it in the oven and let the initial high heat sear all those flavors in, then reduce the temperature so the lamb roasts gently—watch for that perfect 57°C (135°F) for medium-rare
- Rest and Serve:
- Resting the meat is where patience pays off, keeping things juicy before you carve, plus skim the pan juices for a rich sauce that ties it all together
Save This dish transformed a casual meal into a heartfelt celebration, making every bite more than just food but a memory shared around the table.
Keeping It Fresh
Using fresh herbs makes all the difference—their oils release while roasting, infusing the lamb with vibrant flavors you won’t get from dried.
Serving Ideas That Clicked
We love pairing this lamb with simple roasted potatoes or a crisp salad to balance the richness and keep things light.
A Time This Recipe Saved the Day
There was a holiday last minute where this roast pulled me through, impressing guests with minimal fuss but maximum impact
- Don’t forget a thermometer—it’s your best friend for perfect doneness
- If you want a saucier dish, save all the pan juices and reduce them for an easy glaze
- Resting the lamb before carving is absolutely key for juicy slices
Save Thanks for hanging out in the kitchen with me—I hope this roasted lamb brings as much joy to your table as it has to mine.
Recipe FAQs
- → How do I ensure the lamb stays juicy?
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Pat the lamb dry before applying the herb paste and roast it at a high temperature initially to seal juices, then lower the heat for even cooking. Resting the meat after roasting also helps retain moisture.
- → Can I prepare the herb marinade in advance?
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Yes, marinating the lamb up to 24 hours enhances the depth of flavor, allowing the herbs and garlic to infuse the meat fully.
- → What sides pair well with this lamb dish?
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Roasted potatoes, seasonal vegetables, or a fresh salad complement the rich flavors and make a balanced meal.
- → How is the sauce made from the roasting pan?
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After roasting, skim excess fat from the pan juices, strain the liquid to remove solids, and serve it alongside the lamb as a flavorful sauce.
- → What temperature should I aim for medium-rare lamb?
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Cook until the internal temperature reaches approximately 57°C (135°F) for medium-rare doneness.
