Simple Roast Leg of Lamb With Garlic and Rosemary Recipe (2024)

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⭐️ Why this recipe works

• Low maintenance: This roast doesn't need much attention once it's in the oven. You can relax or prepare sides while it cooks to perfection.
• Full of flavor: The combination of garlic, rosemary, and thyme ensures each bite is packed with flavor, enhancing the natural taste of the lamb.
• Impressive yet easy: Looks and tastes like a gourmet dish without requiring professional skills. It's guaranteed to impress guests with its succulent texture and rich flavor.
• Versatile for any occasion: Whether it's a festive holiday meal or a cozy weekend dinner, this lamb roast fits the bill, making any meal feel special.

🧾 Ingredients overview

• Boneless leg of lamb: The star of the dish, tender and juicy.
• Garlic: Adds a punch of flavor.
• Rosemary and thyme: Herbs that complement lamb beautifully.
• Onions: Create a flavorful bed for roasting the lamb.

For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

👩🏻‍🍳 Here's how to make it

roast leg of lamb recipe step-by-step

1. Preparing the Stuffing
   • Sauté the garlic: Heat some olive oil in a medium skillet over medium heat. Add the thinly sliced garlic to the skillet, cooking until it's slightly golden, for about 1-2 minutes. This brings out the garlic's aroma.
   • Wilt the spinach: Add the chopped rosemary, thyme leaves, and spinach to the skillet. Cook until the spinach just starts to wilt, about 2-3 minutes.
   • Add lemon zest: Stir in the zest of one lemon and mix well. The zest adds a fresh, citrusy brightness to the stuffing. Remove from heat and set aside to cool.

2. Preparing the Lamb
   • Butterfly the lamb: If not already done, butterfly your leg of lamb to create an even thickness throughout for consistent cooking.
   • Season: Season both sides of the lamb with salt and pepper for a flavorful crust.
   • Spread the stuffing: Once cooled, spread the spinach mixture evenly over the lamb.
   • Roll and tie: Carefully roll up the lamb, securing it with butcher’s twine. This keeps the stuffing in place and helps the lamb cook evenly.
   • Add rosemary: Tuck 2 whole sprigs of rosemary into the twine. They infuse the meat with flavor as it cooks.

3. Roasting the Lamb
   • Preheat oven: Ensure your oven is preheated to the correct temperature.
   • Prepare the onions: Spread thinly sliced onions in an even layer on a roasting tray. This acts as a bed for the lamb, adding flavor and preventing it from sticking.
   • Roast the lamb: Place the lamb on top of the onions and roast in the oven. Calculate cooking time based on 30 minutes per pound plus an additional 30 minutes. Use a meat thermometer to ensure perfect doneness.
   • Rest before carving: Let the lamb rest for at least 15 minutes after cooking. This allows the juices to redistribute, ensuring the meat is juicy and tender when sliced.

4. Making the Gravy
   • Use the onions and pan drippings: The cooked onions and juices left in the pan make the base for a delicious gravy. Add flour and water or stock to the pan over low heat, stirring until thickened.

💡 Chef's Guide: Expert Tips

Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

1. Season early: For deeper flavor, season your lamb with salt and your choice of herbs and spices at least 2 hours before cooking or even overnight. The salt helps to break down the protein structures, allowing flavors to infuse more deeply.
2. Room temperature meat: Take the lamb out of the fridge and let it sit at room temperature for about an hour before roasting. This helps ensure even cooking, as a cold piece of meat can cook unevenly in the oven.
3. Searing: Consider searing the lamb on all sides in a hot skillet before roasting. This creates a delicious crust and locks in the juices, enhancing the meat's flavor and texture.
4. Low and slow: While the general guide provides a good baseline, don't be afraid to roast your lamb at lower temperatures for a longer time. Slow roasting at about 325°F (165°C) can produce exceptionally tender and evenly cooked meat.
5. Use a roasting rack: Placing the lamb on a roasting rack above the pan ensures that hot air circulates evenly around the meat, cooking it more evenly and allowing the lamb to self-baste as the fat renders.
6. Basting: Baste the lamb periodically with its own juices or a marinade of your choice during roasting. This adds moisture, ensuring the lamb stays juicy and flavorful.
7. Resting is key: Allow the lamb to rest covered loosely in foil for at least 15-20 minutes after taking it out of the oven. Resting lets the juices redistribute throughout the meat, ensuring that every bite is succulent.
8. Thermometer is your friend: Always use a meat thermometer to check for doneness, inserting it into the thickest part of the meat without touching the bone. This is the most accurate way to ensure your lamb is cooked perfectly to your liking.
9. Carving: Slice the lamb against the grain to ensure tenderness. Look for the muscle fibers and cut perpendicular to them for the most tender eating experience.

🍯 Storing and reheating leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in airtight packaging for up to 3 months.
• Reheat: Gently reheat in the oven or on the stove until warmed through. Use leftover lamb in stews or add to soups.

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