Succulent roasted garlic lamb (Print View)
Tender lamb infused with garlic, rosemary, and olive oil, served atop roasted vegetables for a flavorful main.
# What You'll Need:
→ Meat
01 - 4 lbs bone-in leg of lamb, trimmed
→ Marinade
02 - 4 cloves garlic, minced
03 - 2 tbsp fresh rosemary, chopped
04 - 2 tbsp fresh thyme leaves (optional)
05 - 2 tsp kosher salt
06 - 1 tsp freshly ground black pepper
07 - 3 tbsp olive oil
08 - Zest of 1 lemon
→ Vegetables
09 - 2 large onions, sliced
10 - 3 carrots, peeled and cut into large chunks
11 - 2 celery stalks, cut into large chunks
→ For Serving
12 - Fresh rosemary sprigs
13 - Lemon wedges
# Step-by-Step Directions:
01 - Preheat the oven to 400°F.
02 - Combine minced garlic, rosemary, thyme if using, kosher salt, black pepper, olive oil, and lemon zest in a small bowl to form a paste.
03 - Pat the lamb dry. Make small incisions throughout the meat. Rub the marinade paste thoroughly over the lamb, pushing some into the incisions.
04 - Place sliced onions, carrots, and celery in a roasting pan to create a bed. Set the lamb on top with the fat side facing up.
05 - Roast the lamb at 400°F for 20 minutes to develop a crust.
06 - Lower the oven temperature to 350°F. Roast an additional 1 hour and 10 minutes or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
07 - Remove the lamb from the oven and tent loosely with foil. Let rest for 15 minutes before carving.
08 - Slice the lamb and serve alongside roasted vegetables. Garnish with fresh rosemary sprigs and lemon wedges if desired.
# Expert Suggestions:
01 -
- This roast manages to be both elegant and approachable, like a secret handshake between friends who love good food
- The way the herbs meld with the tender lamb will have you reaching for this recipe again and again
02 -
- Marinating your lamb overnight amps up the flavor dramatically and makes the meat incredibly tender
- Using a meat thermometer is a game changer; guessing doneness often leads to over or undercooked meat
03 -
- Sharp knives make prepping and carving so much easier and safer
- Letting the meat come to room temperature before roasting ensures even cooking