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Classic Roast Leg of Lamb with Garlic and Herbs

A juicy roast leg of lamb, perfectly medium-rare, sliced and seasoned with herbs on a white plate.
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This recipe provides a straightforward method for roasting a leg of lamb, creating a flavorful crust and a tender interior, perfect for a special spring dinner.

Ingredients

Scale
  • 1 bone-in leg of lamb (about 6–7 pounds)
  • 6 cloves garlic, thinly sliced
  • 3 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup beef or chicken broth

Instructions

  1. Remove the leg of lamb from the refrigerator 2 hours before cooking to allow it to come closer to room temperature.
  2. Preheat your oven to 425 degrees Fahrenheit.
  3. In a small bowl, combine the sliced garlic, chopped rosemary, thyme, olive oil, salt, and pepper to make a paste.
  4. Pat the lamb dry with paper towels. Make small incisions all over the surface of the lamb using a sharp knife. Insert the garlic slices into these cuts.
  5. Rub the herb and oil mixture evenly over the entire surface of the lamb.
  6. Place the lamb, fat-side up, in a roasting pan. Pour the broth into the bottom of the pan.
  7. Roast at 425 degrees Fahrenheit for 20 minutes to achieve a good crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. For medium-rare, aim for 130 to 135 degrees Fahrenheit. This usually takes about 15 to 20 minutes per pound after the initial high-heat blast.
  9. Once cooked, remove the lamb from the oven, tent it loosely with foil, and let it rest for at least 20 minutes before carving. This resting period is key for tender meat.
  10. Use the pan drippings to make a simple gravy if desired.

Notes

  • For easy cleanup, line your roasting pan with aluminum foil before adding the broth.
  • If you prefer a more intense garlic flavor, you can stuff more garlic into the meat.
  • Save your leftover roasted lamb recipe meat for sandwiches or shepherd’s pie later in the week.

Nutrition

Find it online: https://cookingbycarla.com/roast-leg-of-lamb-garlic-herb-recipe/