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Specialty Dishes

Roasted Leg of Lamb with Rosemary and Garlic

6 - 8 servings
British Roasting

In this mouthwatering video, I'm going to show you how to prepare a succulent Leg of Lamb with Rosemary and Garlic that will fire up all your senses and make that Sunday Roast dinner, less chore and more more!

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This flavorful and tender lamb dish, seasoned with aromatic rosemary and garlic. is perfect for a special occasion, Sunday Roast or a cozy family dinner, and it's surprisingly easy to make!

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Faceless Chef Faceless Chef Resident Chef
December 12, 2023
  • 2+ h.
  • 120+ min.
  • 2/5
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Ingredients:

Tools:

Recipes

Best served with:

Creamy Mashed Potatoes
Easy Sautéed Asparagus
Oven-Roasted Potato Wedges

Directions:

1. Dry Brining:

  • Dry the lamb: Pat the leg of lamb dry with a kitchen towel.
  • Salt the lamb: Generously coat the lamb with kosher salt (about 1 teaspoon per pound of meat).
  • Refrigerate: Place the lamb on a rack in a roasting pan and refrigerate for at least 24 hours. The lamb is ready when the skin feels tight and dry to the touch.

2. Roasting:

  • Preheat oven: Preheat your oven to 190°C (375°F).
  • Prepare the lamb: Wipe off any excess salt from the lamb.
  • Prepare the aromatics: Peel the garlic cloves. Cut small sprigs of rosemary (include a bit of the stem).
  • Stuff the lamb: Use a sharp knife to make small holes all over the lamb. Insert a garlic clove and a rosemary sprig into each hole. (Twist the knife slightly to make bigger holes for easier stuffing).
  • Roast the lamb: Place the lamb in the preheated oven. Roast for 15-30 minutes per pound, depending on your desired doneness. (This recipe recommends around 20 minutes per pound for medium-rare).
  • Check the temperature: Use a meat thermometer to check the internal temperature. *
  • Rest the lamb: Once cooked, remove the lamb from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

3. Serving:

Carve the lamb and serve with your favorite sides like roasted vegetables, potatoes, and gravy.

Tips & Notes:

  • Dry Brining is Key: Don’t skip the dry brining step! It’s essential for a juicy and flavorful roast.
  • Adjust Cooking Time: The cooking time will vary depending on the size of your lamb and your oven. Always use a meat thermometer to ensure the lamb is cooked to your liking.
  • Leftovers: Leftover roast lamb is fantastic in sandwiches, salads, or stews. The video creator suggests making stovies with leftover meat, roasting juices, and baked beans.
* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F.
Kitchen Guide

Beef, Lamb, Venison (steaks, chops, roast)

The USDA minimum safe internal temperature is 145°F.

Popular serving temperatures:

  • 110 – 120°F – Blue
  • 120 – 130°F – Rare
  • 130 – 135°F – Medium Rare (most popular, especially by chefs)
  • 135 – 145°F – Medium
  • 145 – 155°F – Medium Well
  • 155°F and more – Well Done
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About the Author:
Faceless ChefResident Chef
# 4
  • Published Recipes: 24
  • Av. Recipe Evaluation:
  • Member since: 2023-10-17
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