Easy Garlic Roast Leg of Lamb with Rosemary and Parsley
eatoplan
October 28, 2024
- Prepare the Lamb:
- Using the tip of a small, sharp knife, poke holes in the leg of lamb that are about 1½ inches deep. Insert one slice of garlic into each hole.
- Rub the entire leg of lamb with olive oil, then sprinkle with chopped parsley and rosemary. Season generously with Kosher salt and black pepper.
- Roast the Lamb:
- Preheat your oven to 425°F (220°C).
- Place the seasoned leg of lamb in a roasting pan and roast for 30 minutes.
- After 30 minutes, reduce the oven temperature to 325°F (160°C). Baste the lamb with any juices that have accumulated in the pan.
- Continue to roast for approximately 2 hours (or about 20 minutes per pound) until an instant-read thermometer registers 130°F (54°C) in the thickest part of the meat for medium doneness.
- Rest the Meat:
- Once the lamb has reached the desired temperature, remove it from the oven and allow it to rest for 15 minutes. This helps the juices redistribute throughout the meat.
- Carve and Serve:
- Transfer the roast to a cutting board and let it rest for an additional 10 minutes.
- Carve the lamb into thin slices, cutting parallel to the bone. Serve and enjoy your delicious roast!
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Ingredients:
Adjust Servings
| 8lbs leg of lamb bone-in | |
| 5 garlic cloves sliced | |
| 8servings extra virgin olive oil | |
| 1cup flat leaf parsley italian, finely chopped | |
| 1tablespoon rosemary fresh, finely chopped | |
| 1tablespoon kosher salt | |
| 8servings pepper black, as needed, freshly-ground |
Directions
1.
Prepare the Lamb
1. Using the tip of a small, sharp knife, poke holes in the leg of lamb that are about 1½ inches deep. Insert one slice of garlic into each hole. | 2. Rub the entire leg of lamb with olive oil, then sprinkle with chopped parsley and rosemary. Season generously with Kosher salt and black pepper.
Mark as complete
2.
Roast the Lamb
1. Preheat your oven to 425°F (220°C). | 2. Place the seasoned leg of lamb in a roasting pan and roast for 30 minutes. | 3. After 30 minutes, reduce the oven temperature to 325°F (160°C). Baste the lamb with any juices that have accumulated in the pan. | 4. Continue to roast for approximately 2 hours (or about 20 minutes per pound) until an instant-read thermometer registers 130°F (54°C) in the thickest part of the meat for medium doneness.
Mark as complete
3.
Rest the Meat
Once the lamb has reached the desired temperature, remove it from the oven and allow it to rest for 15 minutes. This helps the juices redistribute throughout the meat.
Mark as complete
4.
Carve and Serve
1. Transfer the roast to a cutting board and let it rest for an additional 10 minutes. | 2. Carve the lamb into thin slices, cutting parallel to the bone. Serve and enjoy your delicious roast!
Mark as complete
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