Roast Leg of Lamb
A succulent and flavorful roast leg of lamb, perfect for a special occasion or family gathering.
Nutrition
Calories: 450cal
Carbohydrate: 2g
Protein: 42g
Fat: 28g
Cholesterol: 135mg
Sodium: 520mg
Difficulty Level: easy
20 min Prep
1 hr 30 min Cook
1 hr 50 min Total
6 Servings
Ingredients
- 1 (5-pound) leg of lamb
- 4 cloves garlic, sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 lemon, juiced
- 1/4 cup red wine
Instructions
- Preheat your oven to 375°F (190°C). Use a sharp knife to make small cuts all over the leg of lamb. Insert a slice of garlic into each cut.
- In a small bowl, mix the olive oil, chopped rosemary, chopped thyme, salt, pepper, and lemon juice. Rub this mixture all over the lamb to ensure even seasoning. Let it marinate at room temperature for about 15 minutes to enhance the flavors.
- Place the seasoned leg of lamb on a roasting rack set inside a roasting pan. Pour the red wine into the bottom of the pan to add moisture during cooking (this also makes a great base for a sauce later). Roast in the preheated oven for about 1.5 hours until an internal temperature of 135°F (57°C) is reached for medium-rare. Use a meat thermometer to check the internal temperature.
- Remove the lamb from the oven and let it rest on a cutting board for about 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender meat.
- Slice the lamb thinly with a sharp knife and serve with your favorite sides. Optionally, use the drippings in the pan to make a sauce by simmering with additional wine and a tablespoon of flour until slightly thickened.
