Roast Leg of Lamb with Rosemary and Garlic is an Easter classic. Easter, a time of new beginnings and celebrations, is the perfect opportunity to get together with family and friends and share culinary delights. And what could be more fitting than a delicious leg of lamb?!
It’s sure to make your mouth water – and your family’s too. This simple leg of lamb recipe combines tender lamb with a savoury herb marinade and is roasted in the oven.
The result is a dish that not only looks impressive, but also delights with every bite.
But what makes this dish so special?
It’s all down to how simple it is to prepare and the combination of high-quality ingredients. In just a few simple steps, you can whip up a dish that will delight your guests.
So, grab your ingredients and let’s cook this delicious leg of lamb together!
Ingredients for the leg of lamb with rosemary and garlic
Before you start, here are the ingredients you’ll need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
- Bone-in leg of lamb– the centrepiece of the dish, ensuring the meat is succulent and full of flavour
- Olive oil – gives the marinade the right consistency and ensures a lovely crust
- Garlic – gives the lamb an aromatic flavour
- Rosemary, oregano, thyme – fresh herbs for a Mediterranean touch
- Salt and freshly ground pepper – for the perfect seasoning
- Organic lemon – adds a touch of freshness and brings out the flavours
Method
Peel two cloves of garlic and cut them into fine strips. Using a sharp knife, make diagonal cuts under the skin of the meat and slide the garlic strips in.
To make the marinade, strip the herbs from their stalks and chop them finely together with the remaining garlic. Crush everything in a mortar with salt, olive oil, lemon juice and lemon zest. Then rub the marinade thoroughly into the leg of lamb on all sides.
Place the leg of lamb in a baking dish, cover it and leave it to marinate in the fridge for 24 hours so that the flavours can penetrate deep into the meat.
Take the meat out of the fridge an hour before you put it in the oven and leave it to come to room temperature.
Preheat the oven to 230 °C (top and bottom heat).
Roast the leg of lamb for 15 minutes at 230 °C on the second shelf from the bottom. Then reduce the temperature to 180 °C and cook for a further 40 to 60 minutes, depending on how well done you want it.
Core temperature using a meat thermometer
- at 60°C it is very pink and
- at 65°C it is still slightly pink and
- at 70°C it is well done
Remove the meat from the oven, wrap it in aluminium foil and leave it to rest for 15 minutes. Then carve it and serve.
Sauce: Pour the meat juices from the baking dish into a small saucepan, strain through a fine sieve if necessary, then thicken with cream and butter and season to taste.
▷ Would you like the lamb to be cooked a bit more? Just leave it in the oven for another 10 minutes.
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Recipe card
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Roast Leg of Lamb with Rosemary and Garlic
Equipment
- Mortar and pestle
- Meat thermometer
- Aluminium foil
Ingredients
- 2 kg bone-in leg of lamb
- 200 ml olive oil
- 1 head of garlic
- 1 bunch rosemary
- 1 bunch oregano
- 1 bunch thyme
- 3 tsp salt
- 2 tsp pepper freshly ground
- 2 organic lemons
Instructions
- Peel two cloves of garlic and cut into fine strips. Using a sharp knife, make diagonal cuts under the skin of the meat and slide the garlic strips in.
- Strip the herbs from their stalks and chop finely together with the remaining garlic. Crush everything in a mortar with salt, olive oil, lemon juice and lemon zest. Rub the marinade thoroughly into the leg of lamb on all sides.
- Place in a roasting dish, cover and leave to marinate in the fridge for 24 hours.
- Remove the meat from the fridge one hour before cooking and bring to room temperature. Preheat the oven to 230 °C (445 °F).
- Roast for 15 minutes at 230 °C (445 °F) on the second shelf from the bottom. Reduce the temperature to 180 °C (355 °F) and cook for a further 40 to 60 minutes, depending on the desired doneness.
- Core temperature: 60 °C (140 °F) = very pink / 65 °C (149 °F) = slightly pink / 70 °C (158 °F) = well done
- Remove from the oven, wrap in aluminium foil and leave to rest for 15 minutes. Carve and serve.
- Sauce: Pour the meat juices into a small saucepan, strain through a fine sieve if necessary, thicken with cream and butter and season to taste.
Video
Notes
▷ For a more well-done result, leave in the oven for an additional 10 minutes.
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