Description
Succulent roast leg of lamb celebrates Mediterranean flavors with robust garlic and fragrant rosemary. French culinary traditions shine through this classic centerpiece that brings warmth and richness to your dining experience.
Ingredients
Scale
Main Protein:
- 6 pounds (2.7 kg) lamb leg (bone-in)
Herbs and Seasonings:
- 6 cloves garlic (minced)
- 3 stems rosemary (minced)
- 2 tablespoons salt
- 2 tablespoons freshly ground pepper
Cooking Fat:
- 3 tablespoons olive oil
Instructions
- Take the lamb leg out of the refrigerator and let it reach room temperature for 60 minutes, which helps ensure even cooking throughout the meat.
- Heat the oven to broil setting, preparing a baking tray for the lamb preparation.
- Drizzle and massage of olive oil evenly across the entire surface of the lamb, creating a thin protective coating.
- Sprinkle kosher salt and freshly ground black pepper generously over all sides of the lamb, ensuring complete and uniform seasoning.
- Position the lamb under the broiler and sear for 5 minutes, then carefully turn the meat and broil for an additional 5 minutes to develop a rich, golden-brown exterior.
- Remove the lamb from the broiler and create a fragrant herb mixture by combining finely chopped fresh garlic and rosemary leaves.
- Thoroughly rub the aromatic garlic-rosemary blend all over the lamb’s surface, pushing the herbs into small crevices to maximize flavor infusion.
- Loosely tent the lamb with aluminum foil to prevent excessive moisture loss and place in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius).
- Roast the lamb for approximately 60 to 75 minutes, or until the internal temperature reaches 135 degrees Fahrenheit (57 degrees Celsius) for a perfect medium doneness.
- After removing from the oven, allow the lamb to rest undisturbed for 15 minutes, which helps redistribute the internal juices and ensures a more tender, succulent result.
- Carve the lamb against the grain into thin, elegant slices and serve immediately.
Notes
- Bring lamb to room temperature before cooking to ensure even roasting and tender meat.
- Searing locks in juices and creates a delicious golden-brown crust for maximum flavor.
- Fresh rosemary and garlic create an aromatic herb coating that enhances the lamb’s natural richness.
- Use a meat thermometer to achieve precise doneness without overcooking.
- Allow the meat to rest after roasting so juices redistribute, resulting in a more succulent and tender final dish.
- Loosely covering with foil during roasting helps prevent excessive browning while keeping the meat moist.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 0.2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 34 g
- Cholesterol: 110 mg