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Garlic Roasted Leg of Lamb

A savory and tender garlic roasted leg of lamb, infused with fresh rosemary and garlic, perfect for family gatherings and festive celebrations.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole leg of lamb
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped Dried rosemary can be used; use about one-third the amount.
  • Salt and pepper to taste
  • 1 cup vegetable or beef broth

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, mix together the minced garlic, olive oil, rosemary, salt, and pepper until well combined.
  3. Generously rub the garlic mixture all over the leg of lamb, ensuring maximum coverage.
Cooking
  1. Place the leg of lamb in a roasting pan and pour the broth into the bottom of the pan.
  2. Roast the lamb for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
  3. Let the lamb rest for 15 minutes before slicing.
Serving
  1. Slice the lamb against the grain, arrange on a platter, and drizzle with pan juices.
  2. Serve with roasted vegetables or creamy mashed potatoes, and enjoy with a full-bodied red wine.

Notes

For best results, bring your lamb to room temperature before cooking. Store leftovers in an airtight container for 3-4 days, or freeze for 2-3 months. Reheat in the oven at 325°F (163°C).