Save A succulent, aromatic roast leg of lamb infused with garlic and fresh rosemary for a classic, elegant centerpiece perfect for any special occasion.
I made this for our holiday dinner last year and the aroma filled the whole house with anticipation, turning a simple meal into a cherished family memory.
Ingredients
- Bone-in leg of lamb (2-2.5 kg / 4.5-5.5 lb): Trimmed for roasting
- Garlic (6 cloves): Peeled and sliced
- Fresh rosemary leaves (3 tbsp): Chopped
- Fresh thyme leaves (2 tbsp): Adds herbal flavor
- Coarse sea salt (2 tsp): For seasoning
- Freshly ground black pepper (1 tsp): To taste
- Olive oil (1/4 cup): For marinade
- Lemon zest: Zest of 1 lemon for brightness
- Lemon juice: Juice of 1 lemon
- Vegetables (optional): 2 large onions (thickly sliced), 2 large carrots (chunked), 2 stalks celery (chunked) as roasting bed
Instructions
- Preparation:
- Preheat oven to 200°C (400°F). Pat lamb dry. Cut small incisions over lamb with a sharp knife.
- Marinade:
- In a bowl, mix garlic, rosemary, thyme, salt, pepper, olive oil, lemon zest, and lemon juice.
- Seasoning:
- Rub marinade over lamb, pressing garlic and herbs into incisions.
- Vegetable bed:
- Spread onions, carrots, and celery on bottom of roasting pan. Place lamb on top.
- Roasting:
- Roast for 1 hour 30 minutes (medium-rare: internal temp 55–60°C / 130–140°F), basting with juices. Adjust time as needed.
- Resting:
- Remove, tent with foil, rest 15 minutes.
- Serving:
- Slice and serve with roasted vegetables and pan juices.
Save This lamb roast takes center stage every Easter at our family table, remembered fondly in stories and photos year after year.
Serving Suggestions
Pair slices of roast lamb with simple roasted potatoes and a Greek salad for a complete Mediterranean feast.
Substitutions
Oregano can substitute for thyme to introduce a different herbal note, and leftover lamb makes great sandwiches.
Allergen Information
This recipe contains none of the major allergens, but always double-check if you have specific allergies.
Save Enjoy this impressive roast with friends and family—it turns any occasion into something memorable.
Recipe Questions & Answers
- → How should I prepare the lamb before roasting?
Pat the leg of lamb dry and make small incisions all over to allow the garlic and herbs to penetrate deeply into the meat.
- → Can I marinate the lamb ahead of time?
Yes, marinating the lamb for up to 24 hours in the refrigerator enhances the depth of flavor and tenderness.
- → What internal temperature ensures the lamb is medium-rare?
Roast until the internal temperature reaches 55–60°C (130–140°F) for a perfect medium-rare finish.
- → What vegetables work well when roasting the lamb?
Onions, carrots, and celery create a flavorful bed that adds moisture and complements the lamb during roasting.
- → What herbs can be substituted in this dish?
Thyme can be replaced with oregano for a slightly different herbal aroma while maintaining a Mediterranean essence.