Rosemary Garlic Roasted Lamb
Tender leg of lamb is coated in aromatic garlic, rosemary, lemon zest, and olive oil before being roasted.
Equipment
- 1 roasting pan
- 1 instant read thermometer
Ingredients
- 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
Instructions
- 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!
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