Lamb Roast Recipe
British · Main course · 110 min total
A classic roasted leg of lamb with garlic and rosemary, perfect for a Sunday dinner or holiday feast.
20
min prep
min prep
90
min cook
min cook
8
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 bone-in leg of lamb (about 5-6 lbs)
- 4 cloves garlic, sliced into slivers
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken or beef broth
Instructions
- Preheat oven to 350°F (175°C).
- Using a sharp knife, make small slits all over the lamb. Insert garlic slivers into the slits.
- In a small bowl, mix together rosemary, olive oil, salt, and pepper. Rub this mixture all over the lamb.
- Place the lamb on a rack in a roasting pan, fat side up. Pour broth into the bottom of the pan.
- Roast for about 1 hour 30 minutes, or until internal temperature reaches 135°F for medium-rare (adjust time for desired doneness). Baste occasionally with pan juices.
- Remove from oven, tent with foil, and let rest for 15-20 minutes before carving.
Tips
- For well-done, cook to 155°F internal temperature.
- Serve with roasted vegetables and mint sauce.
- Leftover lamb is great in sandwiches or salads.
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