Roast Rosemary Leg of Lamb
Hey you! So if you’ve ever wondered what I make when I want everyone at the table to sit up and pay attention (and maybe forget they were arguing over who lost the remote), it’s this roast rosemary leg of lamb. The first time I made it, I honestly thought I’d burned it because the house filled with that wild rosemary aroma and my smoke alarm sang a little song. Turned out, nope, just a super-crispy outside and the juiciest lamb ever. My aunt said it tasted “just like something you’d get at a fancy pub in Yorkshire,” which—side note—she’s never actually been to, but I’ll take the compliment.
Why I Keep Coming Back to This Recipe
I make this leg of lamb basically every Easter (and sometimes out of season if I’m feeling fancy). My family goes mad for it, especially that crusty bit where the rosemary meets the garlic—my youngest tries to sneak those little bits right off the tray the moment I’m not looking. If you’ve ever fussed with overcooked lamb, this one’s saved me from heartbreak more than once (though there was that one time I forgot to rest it long enough and let’s just say the juices ran wild).
Rustic Ingredient List (With My Odd Tweaks)
- 1 whole bone-in leg of lamb (about 2 kg or 4 to 5 lbs—smaller if you’re not feeding the entire rugby team)
- 3-4 sprigs fresh rosemary (dried in a pinch, but it’s not quite the same—my neighbour grows rosemary and brings over way too much, which is honestly handy!)
- 4-5 fat garlic cloves, smashed with the heel of your hand (pre-chopped is okay if you’re in a rush, though my gran would never let me hear the end of it)
- Big ol’ glug of olive oil (think 2 to 3 tablespoons, but who’s measuring)
- Sea salt and cracked black pepper to taste (the flakier the salt, the fancier you’ll feel)
- Juice of one lemon (or a cheeky splash of white wine if that’s what you have—makes a difference!)
How I Make My Roast Rosemary Leg of Lamb
- Take your lamb out of the fridge, let it take a nice little nap on the counter for 30 minutes so it’s not cold when you chuck it in the oven. (Bit weird petting a giant leg of meat, but trust me!)
- Preheat your oven to 220°C (that’s about 425°F). Hot, hot, hot!
- With a sharp-ish knife (or something that looks sharp), poke small holes all over the lamb—don’t worry, it’s impossible to overdo this. Cram those smashed garlic cloves and bits of rosemary right in. Feels aggressively rustic and it’s oddly satisfying.
- Give the leg a hearty massage with olive oil, sprinkle on salt and pepper, then sort of roll it around so it’s nicely coated. If you have followed all your instincts and made a mess, you’re doing great.
- Pop it into a roasting pan. Pour that lemon juice (or wine, if you’re feeling daring) over the top. Here’s where I sneak the tiniest taste of garlicky oil—just me? Okay.
- Roast at that hot temperature for 20 minutes to get the skin crispy, then drop it to 180°C (350°F) for another 70–80 minutes. I usually go for 15 minutes per 500g for medium-rare; but honestly, just poke a thermometer in if you’ve got one and look for 60–65°C (140–150°F) inside.
- When you reckon it’s done, pull it out and let it rest, under a silly-looking little foil hat, for at least 20 minutes. It’s the hardest part (impatience is real!), but it’s worth it.
Stuff I’ve Picked Up (Sometimes the Hard Way)
- Don’t skip the resting. I thought I could and, well, most of the lamb’s juiciness took a holiday to the cutting board. Rookies.
- If you use dried rosemary, use way less or else it tastes like you dropped a pine tree on your roast.
- If your oven runs hot, cover the lamb loosely with foil halfway through so it doesn’t become a charcoal sculpture.
Some Experiments You Might Try (and One Flop)
- Tried studding with anchovy instead of garlic (like Kenji recommends)—weirdly tasty, but a bit too fishy for my crowd.
- Once swapped lemon for orange zest—tasted a bit like Christmas, so honestly, not mad about it.
- One time I basted it with honey near the end for “shine.” Got burned, literally and figuratively. Not doing that again unless you fancy cleaning your oven for an hour.
What You Need (And What to Do If You Don’t Have It)
You’ll want a big enough roasting pan (I once balanced mine on two cake tins—wobbly, but it worked). A sharp knife helps for cutting pockets in the lamb, but a steak knife also did the job once when my best blades were all sulking in the dishwasher.
How Should I Store Leftovers?
Let the meat cool, then slice it up and pop it in the fridge in a sealed container. Stays good for 2–3 days (though honestly, in my house, it never lasts beyond the next evening—usually disappears in sandwiches or sneaky snacks). If you want some smarter advice, check these official food storage charts.
How I Serve It (and a Random Digression)
I slice it thick and heap on a platter (family style, because why bother with individual plates?). We always have ours with buttery mashed potatoes and mint jelly—as kids, we’d try to pile the mash highest, and now it’s basically a sport. If there’s any lamb left, it makes a surprisingly good wrap with tzatziki for lunch the next day. Also, did you know Queen Elizabeth was reportedly a big fan of lamb roasts? Makes me feel posh, if only for a minute.
What I’ve Learned (Sometimes the Hard Way!)
- I once tried skipping the marinade step—don’t do it. The flavors barely get in; it was a bit like biting into mystery meat.
- Use a good amount of salt. Skimped once, tasted dull. I probably overthink the salt thing, but you can always add more, not take it away.
FAQs (Real Questions, Honest Replies)
- Do I have to use fresh rosemary? Nope! Dried will do in a pinch, just use less (learned this after a slightly pine-scented dinner – tasty but odd).
- Can I cook this from frozen? I mean…technically, I guess, but it’ll roast unevenly. Actually, I find it works better if you fully thaw it first. Trust me, almost broke a carving knife on a half-icy roast once.
- Best sides for this? Potatoes (mashed, roasted, even those squished new potatoes), anything green like broccoli or peas. Someone on a forum once suggested couscous, and I won’t lie, wasn’t my thing but to each their own.
- Does it REALLY need to rest? Yes, yes, YES! Otherwise, you’ll be mopping up lamb juice with half the kitchen roll.
- My lamb is a bit pink, is that ok? Absolutely—unless you like it well done. If it bleats when you poke it, yeah, back in the oven. Otherwise, pink is perfect (in my very humble opinion).
If you want more detail (or just enjoy falling down recipe rabbit holes), I sometimes check BBC Good Food for ideas. Let me know how your leg of lamb turns out! Cheers and happy roasting—don’t forget to turn the telly off during dinner, or at least that’s what I always mean to say…
Ingredients
- 1 bone-in leg of lamb (approximately 5 lbs)
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon lemon zest
- 1 cup dry white wine
Instructions
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1Preheat the oven to 425°F (220°C). Pat dry the leg of lamb and place it on a large roasting pan.
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2In a small bowl, combine minced garlic, chopped rosemary, olive oil, sea salt, black pepper, and lemon zest to form a paste.
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3Rub the rosemary-garlic paste all over the leg of lamb, ensuring even coverage on all sides.
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4Pour the white wine into the bottom of the roasting pan. Place the lamb in the oven and roast for 20 minutes.
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5Reduce oven temperature to 350°F (175°C) and continue roasting for 1 hour and 25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
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6Remove the lamb from the oven and let it rest for 15 minutes before carving. Serve with pan juices.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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