Rosemary and Garlic Roast Leg of Lamb

Total Time:
2 hr 5 min
20 min
15 min
1 hr 30 min

6 to 8 servings

  • 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
  • 1/4 cup fresh lemon juice
  • 8 cloves garlic, minced
  • 3 tablespoons chopped fresh rosemary leaves
  • 1 tablespoon salt
  • 2 teaspoons coarsely ground black pepper
  • Sauce:
  • 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
  • 2 cups diced onions
  • 2 cups chicken stock
  • 1 cup red wine

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

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4.8 123
No fail recipe. I have varied using mustard with fresh garlic and rosemary blended in Cuisinart. Then sprinkled additional sea salt and coarse ground pepper over the rub. People loved the crusted pieces even though a little more done than the middle. Everyone enjoys the au jus gravy. item not reviewed by moderator and published
This is by far, the best leg of lamb I have ever made and it was so simple! I think it was rubbing the lemon juice on the lamb. Never did that before. item not reviewed by moderator and published
This recipe is so wonderful and fairly easy to do, (especially when your husband helps). It is moist and delicious. The rosemary is the secret ingredient, I believe. We used a boneless leg of lamb. item not reviewed by moderator and published
Phenomenal...I've tasted recipes for this and I never thought I'd find this simple recipe would be so good...just cooked this tonight (minus the sauce) would be SO good!!! I'll DEFINITELY do this again!!! item not reviewed by moderator and published
Easy and impressive introduction for anyone wanting to try lamb. Delicious flavours. item not reviewed by moderator and published
This was our Easter dinner. Best and easiest lamb dish I have ever made. I had a 9lb roast. Herbs I used were fresh rosemary, tarragon, basil, and parsley. We paired it with roasted butternut squash and a spinach salad. This is going to be a tradition!!! item not reviewed by moderator and published
145 to 150 deg is way over done. 125 to 130 will produce a pink center. item not reviewed by moderator and published
Perfect. Amazing. I don't even particularly like lamb, but I loved this lamb. Also, I cooked a 4 lb cut about 20 minutes longer than even this recipe calls for and it was a nice mix of medium and medium-well. Just delicious. item not reviewed by moderator and published
This lamb was outstanding. I prepared it exactly as directed, except I accidentally left it in too long. It was more of a medium-well, but it was still tender and excellent. Can't comment on the sauce as I didn't have time to make it, but I saved the drippings to make a sauce for the leftovers. item not reviewed by moderator and published
The roast was perfect even though I had to cook mine a little longer because it was frozen. The sauce however was too strong in my opinion, but complimented the roast well enough. Next time I make it, I'll simply make a gravy with the drippings to save time and energy. I would recommend this roast to anyone who has little to no experience with cooking lamb. item not reviewed by moderator and published

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