Description
Garlic and rosemary roasted lamb is a flavorful, tender, and aromatic dish perfect for special occasions or a hearty family meal. Infused with fresh rosemary, garlic, and a hint of lemon, this roasted lamb delivers a crispy crust with a juicy, succulent interior. Whether you’re hosting a holiday feast or a Sunday dinner, this easy-to-follow recipe ensures a restaurant-quality main course.
Ingredients
- 1 leg of lamb (bone-in or boneless)
- 3 tbsp fresh rosemary, chopped
- 5 garlic cloves, minced
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the marinade: In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, pepper, lemon juice, and Dijon mustard (if using).
- Marinate the lamb: Rub the marinade all over the lamb, ensuring even coverage. Let it sit for at least 30 minutes or overnight in the fridge.
- Roast the lamb: Place it in a roasting pan and insert a meat thermometer into the thickest part. Roast for 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
- Rest the meat: Remove from the oven and let it rest for 15-20 minutes before slicing.
- Serve: Slice and serve with your favorite sides, such as roasted potatoes or grilled vegetables.
Notes
- Fresh rosemary gives the best flavor, but dried can be used in half the quantity.
- Marinating overnight enhances the depth of flavor.
- Use a sharp knife and slice against the grain for tender bites.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months
- Prep Time: 15min
- Cook Time: 1.5 to 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean