Description
A straightforward recipe for roasting a leg of lamb.
Ingredients
Scale
- 1 (5-6 lb) leg of lamb, bone-in or boneless
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees F (220 degrees C).
- In a small bowl, mix the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to make a paste.
- Place the leg of lamb in a roasting pan.
- Rub the herb and garlic paste all over the surface of the lamb.
- Roast at 425 degrees F for 15 minutes.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Continue roasting until an internal temperature of 145 degrees F (medium-rare) is reached for medium-rare, or longer for desired doneness. Allow about 15-20 minutes per pound.
- Remove the lamb from the oven and let it rest tented with foil for 15 minutes before carving.
Notes
- For easier carving, ask your butcher to remove the bone before purchase.
- Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone, for accurate temperature reading.
- Prep Time: 20 min
- Cook Time: 1 hr 45 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 350
- Sugar: 0
- Sodium: 250
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 45
- Cholesterol: 110
Keywords: roast leg of lamb, roasted lamb, herb crust lamb, main course, holiday roast