Roasted Leg Lamb Garlic (Printable Version)

Tender leg lamb infused with garlic and fresh herbs, slow-roasted for a flavorful main dish.

# What You Need:

→ Meat

01 - 1 (4–5 lb) bone-in leg of lamb, trimmed

→ Marinade & Aromatics

02 - 6 cloves garlic, peeled and sliced
03 - 2 tbsp fresh rosemary, finely chopped
04 - 2 tbsp fresh thyme leaves
05 - 1 tbsp coarse sea salt
06 - 1½ tsp freshly ground black pepper
07 - 3 tbsp olive oil
08 - Juice of 1 lemon

→ Vegetables (optional)

09 - 1 lb baby potatoes, halved
10 - 2 large carrots, peeled and cut into chunks
11 - 1 large onion, cut into wedges

# How to Make It:

01 - Set the oven temperature to 425°F.
02 - Pat the leg of lamb dry with paper towels and create deep slits all over using a sharp knife.
03 - Place garlic slices into the slits on the lamb.
04 - Combine rosemary, thyme, sea salt, pepper, olive oil, and lemon juice in a bowl. Rub the mixture thoroughly over and into the lamb.
05 - Place the lamb in a roasting pan and arrange the potatoes, carrots, and onion around it if using.
06 - Cook at 425°F for 20 minutes, then reduce heat to 350°F and roast for an additional 70 minutes or until a thermometer inserted into the thickest part registers 135°F for medium-rare.
07 - Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before slicing.
08 - Carve the lamb and serve alongside roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The lamb becomes impossibly tender while the garlic infuses every slice with subtle, sweet flavor that feels like a secret you've discovered
  • It looks restaurant-worthy but comes together with straightforward steps that don't require fancy techniques
  • Your roasted vegetables caramelize alongside the meat, soaking up all those precious pan juices
02 -
  • A meat thermometer is your best friend here. Lamb continues cooking as it rests, so pull it out at 135°F for medium-rare, not when it hits your target. This makes the difference between tender and dry
  • Don't skip the resting period. It's not a suggestion—it's the secret that keeps every bite moist and flavorful
  • Overnight marinating transforms this dish. If you have the time, rub the lamb with the herb mixture, cover it, and refrigerate it. The flavors deepen and the herbs really settle in
03 -
  • Room temperature lamb cooks more evenly than cold. Pull it from the refrigerator about an hour before roasting. This small step prevents a cold center while the outside browns
  • The slit-and-garlic technique isn't just flavor—it's also a visual cue you're doing something special. Friends will ask how you made it taste so good, and you'll smile knowing it was these small, intentional moves

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