Succulent leg of lamb roasted with garlic, rosemary, and herbs for a tender, flavorful main course.
# What You'll Need:
→ Meat
01 - 1 bone-in leg of lamb, trimmed, 4.5 to 5.5 lb
→ Marinade & Seasonings
02 - 6 cloves garlic, peeled and sliced
03 - 3 tbsp fresh rosemary leaves, chopped
04 - 2 tbsp fresh thyme leaves
05 - 2 tsp coarse sea salt
06 - 1 tsp freshly ground black pepper
07 - 1/4 cup olive oil
08 - Zest of 1 lemon
09 - Juice of 1 lemon
→ Vegetables (optional)
10 - 2 large onions, thickly sliced
11 - 2 large carrots, cut into chunks
12 - 2 stalks celery, cut into chunks
# Step-by-Step Guide:
01 - Set oven to 400°F to ensure proper roasting temperature.
02 - Pat the leg of lamb dry with paper towels and make small incisions evenly across the surface using a sharp knife.
03 - In a mixing bowl, blend garlic, rosemary, thyme, sea salt, black pepper, olive oil, lemon zest, and lemon juice to form a herb marinade.
04 - Massage the marinade thoroughly into the lamb, pressing garlic and herbs into each incision for maximum flavor infusion.
05 - Arrange sliced onions, carrots, and celery at the base of a large roasting pan to create a vegetable bed and position the lamb on top.
06 - Cook the lamb in the preheated oven for 1 hour and 30 minutes for medium-rare doneness (internal temperature 130–140°F), basting once or twice with pan juices for moisture retention. Adjust timing for preferred doneness.
07 - Remove the lamb from the oven and cover loosely with foil. Let rest for 15 minutes to allow juices to redistribute before carving.
08 - Slice the lamb and serve alongside the roasted vegetables and pan juices for a complete dish.
