Easy Roast Leg of Lamb is a classic and elegant dish that is perfect for special occasions or a delicious Sunday dinner. This recipe keeps things simple while highlighting the natural, rich flavor of the lamb. The leg of lamb is seasoned with a blend of garlic, rosemary, olive oil, and lemon juice, then roasted to perfection, creating a tender and juicy meat with a beautifully caramelized crust. The aroma of roasting lamb fills the kitchen, making it a feast for the senses. With minimal preparation and a straightforward cooking method, this dish is both impressive and manageable, allowing you to serve a gourmet meal without the hassle. Pair it with roasted vegetables, mashed potatoes, or a fresh salad for a complete, satisfying dinner.
Ingredients:
- 1 (4-5 lb) leg of lamb, bone-in or boneless
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
- 1 tbsp fresh thyme leaves (or 1/2 tbsp dried thyme)
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup dry white wine or chicken broth (for basting)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Position the oven rack in the lower third of the oven.
- Prepare the Lamb:
- Pat the leg of lamb dry with paper towels to ensure a good sear. Using a sharp knife, make small incisions all over the lamb, about 1 inch deep. This will allow the seasoning to penetrate and flavor the meat.
- Make the Marinade:
- In a small bowl, mix together the minced garlic, chopped rosemary, thyme, olive oil, lemon juice, salt, and black pepper. Rub the mixture all over the leg of lamb, making sure to get it into the incisions. Let the lamb marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 24 hours for more intense flavor.
- Roast the Lamb:
- Place the leg of lamb on a rack in a roasting pan. Pour the white wine or chicken broth into the bottom of the pan to keep the meat moist during roasting. Roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Baste the lamb occasionally with the juices from the pan.
- Rest the Lamb:
- Remove the lamb from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring tenderness and flavor.
- Carve and Serve:
- Carve the leg of lamb into thin slices against the grain. Serve with the pan juices drizzled over the top. Pair the lamb with your favorite sides, such as roasted potatoes, sautéed greens, or a fresh salad.
Easy Roast Leg of Lamb is a delicious and impressive dish that’s perfect for both special occasions and everyday meals. Its succulent, flavorful meat and simple preparation make it a go-to recipe for a memorable dining experience.
