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Perfect Garlic Herb Roasted Leg of Lamb

garlic herb roasted leg of lamb - featured image

A flavorful and easy-to-make roasted leg of lamb infused with garlic and fresh herbs, perfect for special gatherings and family dinners.

Ingredients

Scale
  • 1 bone-in leg of lamb (45 pounds / 1.82.3 kg)
  • 68 garlic cloves, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Optional: 1 teaspoon smoked paprika

Instructions

  1. Trim any excess fat from the leg of lamb, leaving about a quarter-inch layer.
  2. In a mixing bowl, combine minced garlic, chopped rosemary, thyme leaves, olive oil, lemon juice, salt, pepper, and smoked paprika if using. Stir until well blended.
  3. Rub the garlic herb mixture all over the leg of lamb, including under the skin for extra flavor. Let rest at room temperature for 30 minutes to 1 hour.
  4. Preheat oven to 375°F (190°C). Place the lamb fat side up on a rack inside a roasting pan.
  5. Roast the lamb for about 1 hour and 20 minutes, or until a meat thermometer reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  6. Baste the lamb with pan juices every 20 minutes to keep it juicy and develop a flavorful crust.
  7. Remove the lamb from the oven and tent loosely with foil. Let rest for 15-20 minutes to allow juices to redistribute.
  8. Carve the lamb against the grain into thin slices and serve warm.

Notes

If garlic starts to brown too quickly, loosely cover the lamb with foil to prevent burning. Marinate overnight for deeper flavor. Let the lamb rest after roasting to keep it juicy. Use a meat thermometer to ensure perfect doneness.

Nutrition

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