Description
Master the perfect garlic-rosemary roast leg of lamb this Easter with our comprehensive guide. Learn professional techniques, avoid common mistakes, and impress your guests with this flavorful, tender centerpiece dish.
Ingredients
- 1 (5-7 pound) bone-in leg of lamb, trimmed of excess fat
- 8 cloves of garlic, minced (substitute with 4 tablespoons of roasted garlic paste for a milder flavor)
- 3 tablespoons fresh rosemary, finely chopped (can use 1 tablespoon dried rosemary in a pinch)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine (substitute with additional broth if preferred)
- 2 sprigs of fresh rosemary for garnish
- 1 lemon, cut into wedges for serving
Instructions
Remove your leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature. Pat it dry thoroughly with paper towels. Using a sharp knife, make 1/2-inch deep incisions all over the surface of the lamb, approximately 1 inch apart. This creates pockets for the marinade to penetrate deeply into the meat, enhancing the flavor profile of your garlic-rosemary roast leg of lamb.
In a food processor, combine the minced garlic, chopped rosemary, olive oil, Dijon mustard, lemon zest, salt, and pepper. Pulse until it forms a smooth paste. The mustard acts as an emulsifier that helps the herbs and garlic cling to the meat while adding a subtle tanginess that balances the rich lamb flavor.
Rub the garlic-rosemary paste all over the lamb, making sure to press it into the incisions you created earlier. This ensures the flavors penetrate beyond the surface for a more aromatic and flavorful garlic-rosemary roast leg of lamb. Allow the seasoned lamb to rest at room temperature for about 30 minutes so the flavors begin to meld.
Preheat your oven to 425°F (220°C). Place a roasting rack in a large roasting pan and pour the chicken broth and wine into the bottom of the pan. This creates a flavorful steam bath that helps keep the lamb moist during roasting.
Place the seasoned lamb on the roasting rack, fatty side up. Roast at 425°F for 20 minutes to develop a flavorful crust. This high-temperature searing locks in juices and creates a caramelized exterior that adds depth to your garlic-rosemary roast leg of lamb.
Reduce the oven temperature to 325°F (165°C) and continue roasting for approximately 1 hour and 10 minutes for medium-rare (internal temperature of 135°F/57°C). Baste the lamb with the pan juices every 20 minutes to maintain moisture and build flavor. If the liquid begins to evaporate too quickly, add another 1/4 cup of broth to the pan.
Remove the lamb from the oven when it reaches your desired doneness (130-135°F for medium-rare, 140-145°F for medium). Tent loosely with aluminum foil and let it rest for 15-20 minutes before carving. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful garlic-rosemary roast leg of lamb.
While the lamb is resting, strain the pan drippings into a small saucepan, skimming off excess fat. Bring to a simmer over medium heat and reduce slightly to concentrate the flavors. This natural jus makes a perfect light sauce for your lamb.
Carve the lamb against the grain into 1/2-inch thick slices. Arrange on a warmed platter, drizzle with some of the jus, and garnish with fresh rosemary sprigs and lemon wedges for a beautiful presentation of your garlic-rosemary roast leg of lamb.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Oven Roasting
- Cuisine: Mediterranean
Keywords: Easter Recipes, Roast Leg of Lamb, Garlic Rosemary, Holiday Cooking, Dinner Recipes, Lamb Recipes, Healthy Cooking, Mediterranean Flavors, Cooking Tips, Meal Prep, Family Meals, Oven Roasting, Spring Recipes, Protein Rich, Herb Seasoning