Roasted Leg of Lamb with Garlic & Rosemary

April 19, 2019

Roasted Leg of Lamb with Garlic & Rosemary

Serves: 12-14
Prep time: 20 min 
Cook time: 30 min + 25 Min resting


  • 1 boneless leg of lamb
  • 8 garlic cloves
  • 2 tablespoon fine sea salt
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon black pepper
  • 1 cup beef broth or dry red wine


  1. Preheat oven to 350°F or 180°C
  2. Tie the lamb to have a more even cooking.
  3. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  4. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  5. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F or 54°C, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F or 60°C for medium-rare).
    Add beef broth or dry red wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.


    Leave a comment

    Also in Food Recipes

    Baked Organic Salmon

    May 07, 2019

    Baked Organic Salmon seasoned with garlic, roasted lemons, and fresh herbs. A quick and healthy dinner meal suitable for KETO diet.
    Read More
    Big Tom Chilled Tomato Soup
    Big Tom Chilled Tomato Soup

    April 25, 2019

    The quickest and easiest chilled tomato soup with cucumbers and Big Tom spiced tomato juice. Perfect tasty refreshment on a hot day.
    Read More
    Steak Tartare
    Steak Tartare

    April 24, 2019

    The Modern Tartare has arrived, with Pecorino, lemon zest, fish sauce and crushed potato chips to give it a crunch!  Au revoir capers, dijon Mustard, mayonnaise and little gherkins.

    Read More