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Lamb Leg Roast Recipe: Easy Rosemary Garlic for Perfect Special Occasions

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This easy lamb leg roast recipe features a fragrant rosemary-garlic rub and delivers juicy, flavorful results every time. Perfect for holidays, celebrations, or any special occasion, it’s a fuss-free showstopper that will impress your guests and become a family favorite.

Ingredients

Scale
  • 1 bone-in lamb leg (4–5 lbs)
  • 3 tbsp olive oil
  • 2 1/2 tsp sea salt
  • 1 1/2 tsp freshly ground black pepper
  • 3 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
  • 6–8 large garlic cloves, minced or grated
  • Zest of 1 lemon
  • 2 tbsp lemon juice (optional)
  • 1/4 tsp crushed red pepper flakes (optional, for heat)
  • 6–8 whole garlic cloves (optional, for roasting in pan)
  • 1–2 lbs baby potatoes or carrots (optional, for roasting in pan)
  • Extra olive oil and salt for tossing vegetables

Instructions

  1. Remove the lamb leg from the fridge about 1 hour before cooking to bring to room temperature. Pat dry with paper towels. Trim fat to about 1/4 inch, leaving some for flavor. Score the fat in a crisscross pattern.
  2. In a small bowl, mix olive oil, chopped rosemary, minced garlic, sea salt, black pepper, lemon zest, lemon juice, and red pepper flakes (if using) into a thick paste.
  3. Massage the rosemary-garlic paste all over the lamb, working it into the scored fat and under the skin if possible.
  4. Place a wire rack in a large roasting pan. Scatter whole garlic cloves and baby potatoes or carrots (if using) around the bottom. Drizzle veggies with olive oil and sprinkle with salt.
  5. Preheat oven to 425°F. Place lamb leg, fat side up, on the rack. Roast uncovered for 20 minutes to crisp the skin.
  6. Reduce oven temperature to 350°F and continue roasting for 1 hour 10 minutes to 1 hour 30 minutes, or until an instant-read thermometer reads 135°F for medium-rare or 145°F for medium.
  7. Halfway through roasting, baste the lamb with pan juices and toss the potatoes or carrots.
  8. Remove lamb from oven, tent loosely with foil, and let rest for 20–30 minutes.
  9. Transfer lamb to a cutting board, slice against the grain, and serve with pan juices and roasted vegetables.

Notes

Bring lamb to room temperature before roasting for even cooking. Score the fat for extra flavor and crispiness. Use a thermometer for perfect doneness. Let the roast rest before carving to keep it juicy. The recipe is naturally gluten-free and dairy-free. Leftovers make great sandwiches and can be stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: lamb leg roast, rosemary garlic lamb, holiday roast, Easter lamb, special occasion recipe, gluten-free, dairy-free, Mediterranean lamb

Find it online: https://prismtaste.com/lamb-leg-roast-recipe-easy-rosemary-garlic-for-perfect-special-occasions/