Introduction
For many families, Christmas dinner means lamb. A roast leg of lamb is festive, flavorful, and surprisingly forgiving to cook. Rubbed with a pungent mix of garlic, lemon, and fresh rosemary, the meat roasts to a tender pink perfection that pairs beautifully with red wine and roasted potatoes.
Why You’ll Love This Recipe
- Alternative to Ham/Beef: Offers a distinct, sophisticated flavor.
- Incredibly Aromatic: The rosemary and garlic smell amazing while roasting.
- Tender & Juicy: Leg of lamb is naturally tender if not overcooked.
- Simple Preparation: It’s mostly hands-off oven time.
- Excellent Leftovers: Great for gyros or sandwiches the next day.
Ingredients
- 1 (4-5 lb) semi-boneless leg of lamb
- 6 cloves garlic, slivered
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon lemon zest
- Salt and black pepper
Instructions
- Take lamb out of fridge 1 hour before cooking.
- Preheat oven to 425°F (220°C).
- Use a small knife to poke 1-inch slits all over the lamb. Stuff garlic slivers into the slits.
- Rub lamb with oil, rosemary, lemon zest, salt, and pepper.
- Roast at 425°F for 15 minutes.
- Reduce heat to 325°F (165°C). Roast for another 1 – 1.5 hours until internal temp is 135°F (medium-rare).
- Rest for 20 minutes before carving.
Tips
Do not cook lamb past medium (145°F) or it can become gamey and tough. The “slits and garlic” technique infuses the flavor deep into the muscle.