classic-roast-lamb-garlic-rosemary

Classic Roast Lamb with Garlic and Rosemary

TOTAL
140min
PREP
25min
COOK
115min
Medium

A quintessential Easter main, this classic roast lamb is infused with the aromatic flavors of fresh garlic and rosemary. Perfectly tender and succulent, it's a celebratory dish that will impress your guests.

550 Calories
50g Protein
5g Carbs
35g Fats

*Nutrition per serving

Roast
Lamb
Garlic
Rosemary

Ingredients

Servings: 6
1.5kg (3.3 lb) Boneless lamb leg roast
4 sprigs (approx. 10cm / 4 inches long) Fresh rosemary sprigs
6 cloves (approx. 30g / 1 oz) Garlic cloves
60ml (4 tbsp) Olive oil
15g (1 tbsp) Salt
5g (1 tsp) Black pepper
250ml (1 cup) Dry white wine or chicken broth

Steps

1

Preheat your oven to 220°C (430°F). Prepare the lamb by patting it dry with paper towels. This helps in achieving a beautifully browned crust.

2

Make small incisions all over the lamb roast using a sharp knife. Aim for about 1.5cm (0.6 inches) deep. These pockets will hold the garlic and rosemary.

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Ensure the incisions are deep enough to insert the garlic slices and rosemary, but not so deep that they go all the way through the meat.

3

Insert the thinly sliced garlic cloves and the chopped rosemary leaves into the incisions made in the lamb. Distribute them evenly across the surface of the roast.

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Don't be shy with the garlic and rosemary; their flavor will infuse beautifully into the lamb as it roasts.

4

In a small bowl, combine the olive oil, salt, and freshly ground black pepper. Mix well to create a paste.

5

Rub the olive oil, salt, and pepper mixture all over the lamb roast, ensuring it's well-coated. This seasoning will form a flavorful crust.

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Massage the mixture into the meat and into the incisions to maximize flavor penetration.

6

Place the lamb roast in a roasting pan. Cut the two whole garlic bulbs in half crosswise and place them in the roasting pan around the lamb. Add a few extra sprigs of rosemary to the pan.

7

Sear the lamb at the high temperature. Place the roasting pan in the preheated oven and roast for 20 minutes at 220°C (430°F). This initial high heat helps to brown the exterior.

8

Reduce the oven temperature to 180°C (350°F). Continue roasting the lamb for approximately 25-30 minutes per 500g (1.1 lb) for medium-rare, or until an internal temperature of 57°C (135°F) is reached. For medium, aim for 63°C (145°F).

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Use a meat thermometer inserted into the thickest part of the roast, avoiding bone, for accurate temperature readings. Adjust cooking time based on your oven and desired doneness.

9

During the last 20 minutes of cooking, pour the white wine or chicken broth into the bottom of the roasting pan. This will create steam and help deglaze the pan, forming a flavorful jus.

10

Once the lamb reaches your desired internal temperature, carefully remove the roasting pan from the oven. Transfer the lamb to a carving board and tent it loosely with aluminum foil.

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Resting the meat is crucial for tender, juicy results. It allows the juices to redistribute throughout the roast.

11

Let the lamb rest for at least 15-20 minutes before carving. While the lamb is resting, you can make a simple gravy from the pan juices if desired. Discard the roasted garlic bulbs and rosemary sprigs.

12

Carve the rested lamb roast into thick slices against the grain. Serve immediately with the pan juices, roasted garlic, and your favorite side dishes.

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Carving against the grain shortens the muscle fibers, making the meat more tender to chew.

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