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What kind of recipe is it?
The Rosemary-Garlic Leg of Lamb Roast is a flavorful and elegant dish, perfect for special occasions or family gatherings.
Characterized by its aromatic blend of rosemary and garlic, this succulent roast offers perfectly tender meat with a rich, savory taste.
Cooking this dish elevates any meal, impressing guests with its gourmet appeal while remaining manageable for home cooks.
Ideal for those who love bold flavors and traditional recipes, it brings a touch of sophistication to Sunday dinners or holiday feasts.
Ingredients
| Ingredient | Quantity |
|---|---|
| Leg of lamb | 4 to 5 pounds |
| Fresh rosemary | 3-4 tablespoons, chopped |
| Garlic | 6-8 cloves, minced |
| Olive oil | 3 tablespoons |
| Salt | 1.5 teaspoons |
| Black pepper | 1 teaspoon |
| Lemon zest | Zest from 1 lemon |
| White wine (optional) | 1 cup (for basting) |
| Fresh thyme | 2-3 sprigs, optional |
| Water | 1 cup (for roasting pan) |
Notes
- The leg of lamb can be bone-in or boneless, depending on your preference.
- Adjust quantities based on the size of your gathering.
Cooking Steps
- Preheat the oven to 190°C (375°F) and position the rack in the center. If using a convection oven, reduce the temperature to 175°C (350°F).
- In a mixing bowl, combine 3-4 tablespoons of chopped fresh rosemary, 6-8 minced garlic cloves, 3 tablespoons of olive oil, 1.5 teaspoons of salt, 1 teaspoon of black pepper, and lemon zest. Mix thoroughly to form a paste.
- Pat the leg of lamb dry with paper towels to guarantee a good sear. Using a sharp knife, make small incisions in various areas of the meat to help the marinade penetrate.
- Rub the rosemary-garlic paste evenly all over the leg of lamb, confirming it gets into the incisions for maximum flavor.
- Heat a large oven-safe skillet or roasting pan (cast iron or stainless steel) over medium-high heat on the stovetop. When the pan is hot, sear the lamb for about 4-5 minutes on each side until browned. Use tongs to turn the meat, assuring an even sear.
- Once browned, if using white wine for basting, pour 1 cup into the pan and bring it to a simmer. Add 1 cup of water around the lamb to maintain moisture during roasting.
- Transfer the skillet or roasting pan to the preheated oven. Roast the leg of lamb for approximately 1.5 to 2 hours, or until the internal temperature reaches 57-60°C (135-140°F) for medium-rare, checking with a meat thermometer.
- Baste the lamb with the pan juices every 30 minutes.
- Once cooked to your desired doneness, remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes to allow juices to redistribute before slicing. The temperature will rise 5-10°C (10-15°F) during resting, reaching a safe internal temp of 63-66°C (145-150°F) for medium.
- After resting, slice the lamb against the grain, serve, and enjoy the aromatic flavors of rosemary and garlic.
Variations
- Mediterranean Herb Leg of Lamb: Substitute rosemary with 3-4 tablespoons of fresh oregano and add 1 tablespoon of lemon juice for a zesty flavor twist.
- Citrus-Glazed Leg of Lamb: Mix the rosemary-garlic paste with the zest and juice of 1 orange and 1 lemon for a bright, citrusy marinade.
- Pomegranate Molasses Lamb: Replace olive oil with 3 tablespoons of pomegranate molasses, adding 2 tablespoons of Dijon mustard for depth and a sweet-tart flavor profile.
- Vegan Herb-Infused Roast: Swap leg of lamb for 1-2 large portobello mushrooms or a whole cauliflower, and use the same rosemary-garlic paste to infuse herbaceous flavors before roasting.
Tips on plating and presentation
After exploring different flavor variations for your leg of lamb, let’s talk about how to elevate the dish through plating and presentation.
I love to carve the lamb tableside for that wow factor. Arrange it on a large platter, garnished with fresh rosemary and roasted garlic.
Drizzle a bit of the pan juices over everything for a glossy finish, making it utterly irresistible.
What other dishes can I pair it with?
While there are countless sides that can complement a rosemary-garlic leg of lamb roast, I often find that a few standout dishes elevate the meal to new heights.
Roasted root vegetables add sweetness, creamy mashed potatoes provide comfort, and a fresh minty salad contrasts beautifully with the richness of the lamb.
Don’t forget crusty bread to soak up those delicious juices!
What drinks can I pair it with?
When considering what drinks to pair with a rosemary-garlic leg of lamb roast, I often gravitate towards full-bodied red wines, as their rich tannins complement the meat’s robust flavors perfectly.
I also enjoy a crisp, aromatic white wine like a Sauvignon Blanc, which can cut through the richness.
For a non-alcoholic option, a sparkling water with a wedge of lemon does the trick nicely.
Frequently Asked Questions
How Long Should I Marinate the Lamb Overnight?
I’d marinate the lamb for at least 8 to 12 hours overnight. This way, the flavors penetrate deep, making the meat tender and delicious. Trust me, you won’t regret the extra time!
Can I Use Dried Rosemary Instead of Fresh?
Absolutely, I use dried rosemary when fresh isn’t available. Just keep in mind that dried herbs are stronger, so I usually cut the amount in half. It still adds great flavor to the dish!
What Is the Best Internal Temperature for Lamb?
The best internal temperature for lamb is 145°F for medium-rare. I always use a meat thermometer to guarantee it’s cooked perfectly. Trust me, it makes a world of difference in flavor and tenderness!
How Can I Store Leftovers Properly?
I store leftovers in airtight containers and refrigerate them within two hours. For longer storage, I freeze portions. Always label them with the date, so I know how long they’ve been in there.
Is This Recipe Suitable for a Slow Cooker?
Yes, this recipe’s perfect for a slow cooker! I love using one for tender, flavorful results. Just adjust the cooking time and enjoy a delicious meal without the hassle of constant monitoring. You’ll appreciate it!