Roasted Leg Lamb Garlic (Printable)

Tender leg of lamb roasted with garlic and fresh herbs served with baby potatoes and carrots.

# Ingredient List:

→ Meat

01 - 1 bone-in leg of lamb, 4 to 5 pounds, trimmed

→ Marinade and Aromatics

02 - 6 cloves garlic, peeled and sliced
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 2 tablespoons fresh thyme leaves
05 - 1 tablespoon coarse sea salt
06 - 1½ teaspoons freshly ground black pepper
07 - 3 tablespoons olive oil
08 - Juice of 1 lemon

→ Vegetables (optional)

09 - 1 pound baby potatoes, halved
10 - 2 large carrots, peeled and cut into chunks
11 - 1 large onion, cut into wedges

# Steps:

01 - Heat the oven to 425°F.
02 - Pat the leg of lamb dry with paper towels and make small, deep slits all over with a sharp knife.
03 - Place the sliced garlic into the slits evenly.
04 - Combine rosemary, thyme, salt, pepper, olive oil, and lemon juice in a small bowl, then rub all over the lamb, massaging into the slits and surface.
05 - Set the lamb in a large roasting pan and arrange the potatoes, carrots, and onion around it if using.
06 - Roast at 425°F for 20 minutes. Reduce heat to 350°F, and continue roasting for 1 hour 10 minutes, or until internal temperature reaches 135°F for medium-rare, adjusting time for desired doneness.
07 - Remove the lamb, tent loosely with foil, and let rest for 15 to 20 minutes before carving.
08 - Slice the lamb and serve alongside the roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The combination of garlic, rosemary, and thyme creates an aromatic depth that fills your entire home as it roasts, making everyone wonder what magic is happening in your kitchen
  • Medium-rare lamb is impossibly tender with a beautiful caramelized exterior, and achieving this feels like you've unlocked a secret that fancy restaurants have been keeping from you
  • It's surprisingly forgiving—the resting period gives you flexibility, and the roasted vegetables mean you have a complete meal with minimal extra work
02 -
  • Bringing your lamb to room temperature for 30 minutes before roasting is the difference between even cooking and a cold center—it's the secret you wish someone had told you before your first attempt
  • That meat thermometer is your best friend, not a crutch. Even experienced cooks use one because lamb carries over heat as it rests, and guessing leads to either overcooked or undercooked meat
  • The overnight marinade is genuinely transformative. If you can plan ahead, refrigerate the seasoned lamb overnight and let it come to room temperature the next day before roasting. The flavors deepen and the herbs penetrate deeper into the meat
03 -
  • Always use a meat thermometer inserted into the thickest part of the lamb away from bone. Digital instant-read thermometers are inexpensive and take the guesswork out of doneness, which means you'll be confident every single time
  • The secret that makes all the difference is that initial high-heat sear. Don't skip it or reduce it. Those 20 minutes at 425°F (220°C) create the caramelized exterior that locks in juices and tastes absolutely incredible
  • If you're marinating overnight, pat the lamb dry before roasting. Excess moisture from an overnight marinade will create steam instead of that beautiful crust, so let it sit uncovered in the refrigerator or pat it thoroughly before it goes in the oven

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