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Roasted Leg of Lamb Recipe

Rosemary-Roasted Leg of Lamb

Should you choose to use a boneless leg of lamb, apply the same method of preparation but adjust the cooking time slightly. For a rare to medium-rare roast, your meat thermometer should read 135°F.

Rosemary-Roasted Leg of Lamb

From Camilla Salem, YumSugar

Roasted Leg of Lamb Recipe

Ingredients

  1. 1 7- to 9-pound leg of lamb, bone in
    1 large bunch of rosemary
    5 cloves of garlic, peeled
    2 tablespoons salt
    1 tablespoon black pepper
    1 cup red wine

Directions

  1. Let your leg of lamb sit at room temperature for an hour before you plan to cook it.
  2. Preheat your oven to 425°F.
  3. In a large roasting pan, prepare a bed of rosemary. Lay your leg of lamb on top of the rosemary.
  4. With a knife, make incisions all over the surface of the lamb, and insert a garlic clove into each. Push the cloves in so that they are buried in the meat.
  5. Sprinkle the top and bottom of the leg of lamb with salt and pepper. Pour red wine into the roasting pan.
  6. Cook the lamb for 25 minutes at 425°F then turn the oven temperature down to 375°F and continue to roast until a meat thermometer reads 145°F (for medium-rare) to 160°F (for medium), about an hour and a half.
  7. Let the roast sit for 20 minutes before carving.

Serves 6-8.

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