Tender, juicy, and herbaceous Rosemary Garlic Roasted Lamb is the perfect dish to celebrate all of the color of spring. Whether you’re looking for the perfect main to serve for Easter or a classic roast for Sunday, this succulent lamb is sure to become a new favorite.
The days are a little lighter, the flowers are blooming, and Easter is just around the corner. Nothing says spring and Easter like a mouthwatering leg of lamb. Just add an Asparagus Mimosa Salad and Maple Ginger Roasted Carrots and you have the perfect celebratory meal!
Why You’ll Love This Recipe
- Easy Process – The marinade comes together with minimal work while the roast itself is set it and forget it. Depending upon the size of your leg of lamb it will take about two hours for it to cook to medium rare, or 145 degrees.
- Minimal Ingredients – Other than the leg of lamb you just need a handful of easily accessible fresh ingredients.
- Fresh Flavors – The flavors in the marinade compliment the lamb without overpowering it. Don’t forget the bright squeeze of sunny lemon!
If you are looking for an impressive dish to serve that demands to be center of your holiday table, yet doesn’t require a lot of prep or ingredients, this Rosemary Garlic Roasted Lamb is for you! Resplendent with the bright and fresh flavors of spring, this lamb recipe is as easy as it is delicious.
- Leg of Lamb – You want your leg of lamb trimmed and around 4-6 pounds.
- Salt and Pepper – No need for anything fancy. This roast lamb recipe is all about letting the natural flavors of the lamb shine. Salt and pepper are the perfect accents without overpowering.
- Rosemary – Woodsy, aromatic, and suited for long roasts, this infuses flavor into the lamb while perfuming every bite. Make sure to use fresh for this recipe!
- Garlic – Bright, pungent, and aromatic, garlic makes this lamb roast extra savory.
- Olive Oil – Helps the outside of the lamb brown and caramelize.
- Lemon Zest – Adds sunny brightness. The citrus oils in the zest adhere to the lamb. Make sure to save the lemon itself to squeeze on at the end!
How to Make Rosemary Garlic Roasted Lamb
If you’ve never cooked a leg of lamb before, this is a great recipe to begin with. It comes together with just a few simple steps while packing a ton of flavor with minimal work.
Time needed: 2 hours and 30 minutes
Tender lamb with a fresh and aromatic marinade is the perfect addition to any holiday meal.
- Mise en Place
Preheat your oven to 400 degrees. You will need a roaster for this lamb recipe. Remove your lamb from the refrigerator and allow it to come to room temperature for an hour.
Make sure that your leg of lamb is trimmed and tied. This will allow it to hold its shape as it roasts and let it roast evenly. Generously season all of the sides with kosher salt and black pepper.
Mix together the olive oil, garlic, rosemary, and lemon zest. Pour it over the leg of lamb, rubbing it in so the lamb is fully coated. Allow the meat to rest with the marinade for half an hour.
Allow the lamb to roast for 30 minutes at 400 degrees. Lower the heat to 350 and let the lamb continue to roast for an additional hour and a half or until it reaches an internal temperature of 135-140 for medium rare.
Let your leg of lamb rest for 10-15 minutes before carving. This will allow the juices to redistribute into the lamb ensuring you get that ultimate juicy bite. Serve with lemon if desired.
If you like things a little spicy, add a pinch or two of crushed red pepper flakes into the rosemary-garlic marinade. You can also use this same marinade recipe for other cuts of lamb such as lamb chops or a rack of lamb.
When it comes to successfully cooking any roast, including this leg of lamb, an instant read digital thermometer is your best friend. This will allow you to achieve that perfect medium rare temperature that will ensure the meat is tender while being completely juicy.
In addition to the digital read thermometer you will also need a roasting pan with a rack. This will keep the leg of lamb elevated and allow the heat to circulate all around it as it cooks. Don’t forget to save those drippings as they made for a tasty base for a pan sauce or gravy!
How Long Does Lamb Last?
Leg of lamb is a generous cut of meat and makes for tasty leftovers. If you keep the meat stored in airtight containers or tightly wrapped, it will last for 3-4 days. You can use it to build a gyro, top salads, or pile on onion rolls. It can also be frozen. Transfer your leftover Rosemary Garlic Roasted Lamb to freezer safe bags or containers and they will last for up to two months. Let them defrost gently in the refrigerator overnight before serving.
Top Tip for Rosemary Garlic Roasted Lamb
You butcher is your best friend, even your local grocery store butcher. When purchasing your leg of lamb you can ask them to both clean the lamb for you, removing the silver skin and Frenching the bone, and also have them tie it for you. While this is an easy step to do yourself at home it will allow you to get this beautiful cut of meat into the oven that much faster.
Rosemary Garlic Roasted Lamb
- 1 roasting pan
- 1 instant read thermometer
- 5 lbs leg of lamb, trimmed and tied
- 1 1/2 tbsp kosher salt
- 1 tsp black pepper
- 1/2 cup olive oil
- 3-4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp lemon zest
- lemon for serving
- Remove the lamb from the refrigerator and allow it to come to room temperature for an hour.
- Generously season all sides of the lamb with salt and pepper. Place in the roasting rack.
- Mix together the olive oil, garlic, rosemary, and lemon zest. Pour over the lamb making sure all the sides are coated.
- Let the lamb sit out for an additional half hour to marinate.
- Preheat the oven to 400 degrees.
- Allow the lamb to roast at 400 degrees for half an hour.
- Lower the temperature to 350 and let the lamb roast for an additional 1 1/2 hours, or until the internal temperature is 135-140 degrees for medium rare.
- Let rest for 15 minutes before carving.
- Serve with fresh lemon if desired. Enjoy!