Why You’ll Love This Recipe

Packed with bold, earthy flavors from garlic and rosemary
A perfect centerpiece for holidays or Sunday dinners
Simple preparation with minimal hands-on time
Crispy, flavorful crust with a juicy, tender interior
Pairs well with a variety of side dishes like roasted potatoes or steamed vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Leg of lamb (bone-in or boneless)
Fresh rosemary, chopped
Garlic cloves, minced
Olive oil
Salt
Black pepper
Lemon juice
Dijon mustard (optional)

Directions

Preheat the oven to 375°F (190°C).
Prepare the marinade by mixing olive oil, minced garlic, chopped rosemary, salt, pepper, lemon juice, and Dijon mustard in a bowl.
Rub the lamb thoroughly with the marinade, ensuring even coverage on all sides. Let it sit for at least 30 minutes (or overnight in the fridge for deeper flavor).
Place the lamb in a roasting pan and insert a meat thermometer into the thickest part of the meat.
Roast in the oven for about 1.5 to 2 hours, or until the internal temperature reaches:
- 125°F (52°C) for rare
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium
Remove from the oven and let the lamb rest for 15-20 minutes before slicing. This helps retain its juices.
Slice and serve with your favorite sides.

Servings and Timing

Servings: 6-8
Prep Time: 15 minutes
Marinating Time: 30 minutes to overnight
Cook Time: 1.5 to 2 hours
Total Time: About 2 hours 15 minutes (excluding marination)

Variations

Herb Blend: Add thyme, oregano, or parsley for a more complex flavor.
Spicy Kick: Mix in some red pepper flakes or smoked paprika for a bit of heat.
Citrus Twist: Replace lemon juice with orange or lime juice for a unique taste.
Wine Infusion: Marinate the lamb with a splash of red wine for added depth.
Honey Glaze: Brush a honey and balsamic vinegar mixture over the lamb for a touch of sweetness.

Storage/Reheating

Refrigeration: Store leftover lamb in an airtight container in the fridge for up to 4 days.
Freezing: Wrap tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
Reheating: Warm in the oven at 300°F (150°C) until heated through, or use a skillet over medium heat for a crispy exterior. Avoid microwaving as it can dry out the meat.

FAQs

How do I know when the lamb is fully cooked?

Use a meat thermometer to check the internal temperature. Medium-rare is 135°F, and medium is 145°F.

Can I use dried rosemary instead of fresh?

Yes, but fresh rosemary provides a more vibrant flavor. If using dried, use half the amount.

Should I cover the lamb while roasting?

No, roasting uncovered helps create a crispy crust. However, if it starts browning too quickly, loosely cover with foil.

Can I make this recipe with lamb chops?

Yes, but reduce the cooking time since lamb chops cook much faster.

What’s the best way to slice roasted lamb?

Let it rest before slicing, then use a sharp knife to cut against the grain for the most tender bites.

Can I prepare this ahead of time?

Yes, you can marinate the lamb a day in advance to enhance the flavors.

What sides go well with roasted lamb?

Roasted potatoes, grilled vegetables, garlic mashed potatoes, or a fresh salad pair beautifully.

Can I use a slow cooker for this recipe?

Yes, cook on low for 6-8 hours, but you won’t get the same crispy crust as roasting.

Is this recipe suitable for boneless lamb?

Absolutely! Boneless lamb may cook slightly faster, so monitor the temperature closely.

What wine pairs well with roasted lamb?

A bold red wine like Cabernet Sauvignon or Syrah complements the flavors of garlic and rosemary.

Conclusion

Garlic and rosemary roasted lamb is a timeless, flavorful dish that’s perfect for any gathering. With minimal prep and a deliciously aromatic result, it’s a must-try for lamb lovers. Serve it alongside your favorite sides, and enjoy a meal that’s both comforting and impressive.