Leg of Lamb with Garlic and Rosemary

Elevate your next dinner gathering with this show-stopping Leg of Lamb with Garlic and Rosemary recipe, a dish that highlights the classic flavors of Mediterranean cuisine. This succulent, bone-in leg of lamb is infused with aromatic garlic and fresh rosemary, offering a mouthwatering balance of savory and herbal notes. The lamb is tenderized with a zesty lemon rub and roasted to perfection, developing a golden crust while staying juicy inside. A splash of dry white wine and water in the roasting pan creates a rich base for the pan juices, perfect for drizzling over the carved slices. With a prep time of just 20 minutes and simple yet elegant ingredients like olive oil, coarse salt, and black pepper, this recipe is a stress-free way to impress. Serve it with roasted vegetables or mashed potatoes for a complete and unforgettable feast. Perfect for holidays, special occasions, or Sunday dinners, this leg of lamb promises to be the centerpiece of your table.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2.5 kg bone-in leg of lamb
• 6 pieces garlic cloves
• 6 pieces fresh rosemary sprigs
• 3 tablespoons olive oil
• 1 piece lemon
• 2 teaspoons coarse salt
• 1 teaspoon black pepper
• 250 ml dry white wine
• 250 ml water

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Rinse the leg of lamb under cold water, then pat it dry with paper towels. Place it on a large roasting pan.

Step 3

Peel the garlic cloves and cut them into thin slivers. Using a sharp knife, make small incisions all over the lamb and insert a sliver of garlic and a small piece of rosemary into each incision.

Step 4

Rub the olive oil over the entire surface of the lamb. Then, zest and juice the lemon, rubbing the zest and juice onto the lamb as well.

Step 5

Season the lamb generously with coarse salt and black pepper, ensuring even coverage.

Step 6

Pour the white wine and water into the roasting pan to create a flavorful base for the juices. Arrange any remaining rosemary sprigs around the lamb in the pan.

Step 7

Place the roasting pan in the oven. Roast the lamb for approximately 20 minutes per 500 grams for medium-rare doneness (adjust cooking time to your preferred level of doneness). Baste the lamb with the pan juices every 30 minutes.

Step 8

Once the lamb reaches your desired internal temperature (around 60°C [140°F] for medium-rare), remove it from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes before carving.

Step 9

Carve the lamb into slices and serve with the flavorful pan juices drizzled over the top. Pair it with roasted vegetables or creamy mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(3141.3g)

Amount per serving	% Daily Value*
Calories	7985.3

Total Fat 627.2g	0%
Saturated Fat 251.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 2000mg	0%
Sodium 6241.3mg	0%
Total Carbohydrate 20.4g	0%
Dietary Fiber 3.4g	0%
Total Sugars 3.8g
Protein 517.2g	0%

Vitamin D 0IU	0%
Calcium 366.8mg	0%
Iron 42.6mg	0%
Potassium 7110.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.4%

Protein: 26.5%

Carbs: 1.0%