Introduction
Roasted Lamb Leg with Garlic and Rosemary is a dish that never fails to impress, with its tender, garlic-infused flavor and the aroma of rosemary that fills the kitchen. This recipe is perfect for special occasions or a cozy night in with family and friends. In this guide, we’ll walk you through the steps to create a mouth-watering Roast Leg of Lamb With Rosemary and Garlic that will leave everyone asking for more.
The combination of lamb, garlic, and rosemary creates a savory delight that’s both flavorful and elegant. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite. So, let’s dive in and explore the world of Roast Leg of Lamb With Rosemary and Garlic.
In this recipe, we’ll be using a leg of lamb, which is a perfect cut for roasting. The lamb will be seasoned with salt, pepper, and dried thyme, and then rubbed with a mixture of minced garlic and chopped rosemary. This will give our dish a rich, herby flavor that’s sure to impress.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and the depth of flavor it achieves with just a few key ingredients. The rosemary and garlic are the stars of the show, complementing the natural taste of the lamb perfectly. By following this recipe, you’ll end up with a beautifully cooked Roast Leg of Lamb With Rosemary and Garlic that’s sure to please even the pickiest of eaters.
The use of fresh rosemary and garlic gives this dish a bright, fresh flavor that’s perfect for spring and summer. The lamb is tender and juicy, with a delicious crust on the outside that’s infused with the garlic and rosemary. Whether you’re serving it at a dinner party or a family gathering, this recipe is sure to be a hit.
One of the best things about this recipe is how easy it is to make. With just a few simple steps, you can create a delicious Roast Leg of Lamb With Rosemary and Garlic that’s sure to impress. So, let’s get started and explore the ingredients and instructions you’ll need to make this dish.
Ingredients
- 1 (1.5-2 kg) leg of lamb
- 4-5 cloves of garlic, peeled and minced
- 4 sprigs of fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
Ingredient Notes & Substitutions
If you can’t find fresh rosemary, you can substitute it with dried rosemary, but keep in mind that the flavor will be slightly different. For the garlic, you can use more or less depending on your personal taste. Some people prefer a stronger garlic flavor, while others prefer a more subtle hint of garlic.
The lamb is the main ingredient in this recipe, and it’s best to use a high-quality leg of lamb for the best flavor. You can also use other cuts of lamb, such as a boneless leg or a rack of lamb, but the cooking time may vary. Be sure to adjust the cooking time based on the size and type of lamb you’re using.
In addition to the ingredients, you’ll also need some basic kitchen equipment, such as a roasting pan and a meat thermometer. These will help you achieve the perfect doneness and ensure that your lamb is cooked to perfection.
Equipment Needed
To make this recipe, you’ll need the following equipment:
- Roasting pan
- Meat thermometer
- Small bowl for mixing
These are basic pieces of equipment that you likely already have in your kitchen. If not, they’re easy to find and relatively inexpensive. The roasting pan is essential for cooking the lamb, while the meat thermometer ensures that it’s cooked to a safe internal temperature.
Step-by-Step Instructions
- Preheat oven to 425°F (220°C).
- Season the leg of lamb with salt and pepper.
- Mix minced garlic and chopped rosemary in a small bowl.
- Rub the garlic and rosemary mixture all over the leg of lamb, making sure to coat it evenly.
- Place the leg of lamb in a roasting pan, bone side down.
- Roast the lamb in the preheated oven for 20 minutes per pound, or until it reaches an internal temperature of 145°F (63°C) for medium-rare.
- Baste the lamb with pan juices every 20 minutes to keep it moist.
- Check the lamb for doneness by inserting a meat thermometer into the thickest part of the leg, avoiding any bones or fat.
- Let the lamb rest for 15-20 minutes before slicing and serving.
- Slice the lamb against the grain and serve hot, garnished with additional rosemary if desired.
Visual Guide & Tips
As you cook the lamb, you’ll notice that it starts to brown on the outside and becomes tender on the inside. The garlic and rosemary will infuse the lamb with a delicious flavor that’s sure to please. Be sure to baste the lamb regularly to keep it moist and promote even cooking.
When the lamb is done, it will be nicely browned on the outside and juicy on the inside. The internal temperature should be at least 145°F (63°C) for medium-rare according to USDA guidelines. Let the lamb rest for 15-20 minutes before slicing and serving to allow the juices to redistribute and the meat to relax.
Pro Tips & Tricks
To achieve the best results, it’s essential to use fresh rosemary and garlic. These ingredients will give your dish a bright, fresh flavor that’s perfect for spring and summer. Be sure to chop the rosemary and mince the garlic just before using them to release their oils and flavors.
Basting the lamb regularly is also crucial to keep it moist and promote even cooking. Use the pan juices to baste the lamb, and be sure to scrape up any browned bits from the bottom of the pan. These will add a rich, caramelized flavor to the dish.
In addition to these tips, be sure to let the lamb rest for 15-20 minutes before slicing and serving. This will allow the juices to redistribute and the meat to relax, making it easier to slice and serve.
Serving Suggestions/Storage/Variations
This recipe is perfect for serving at a dinner party or special occasion. You can serve the lamb with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad. Be sure to slice the lamb against the grain and serve it hot, garnished with additional rosemary if desired.
To store leftovers, let the lamb cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. Refrigerate or freeze the lamb for later use, and be sure to reheat it to an internal temperature of 165°F (74°C) before serving.
There are many variations you can make to this recipe, such as adding other herbs or spices to the garlic and rosemary mixture. You can also use different cuts of lamb, such as a boneless leg or a rack of lamb. Be sure to adjust the cooking time based on the size and type of lamb you’re using.
Nutritional Information (Approximate)
Here is the nutritional information for this recipe:
- Calories: 440 kcal
- Protein: 41g
- Carbs: 1g
- Fat: 29g
Please note that this is an approximate calculation and may vary based on the specific ingredients and portion sizes used. Lamb is a good source of protein, with USDA data showing lamb leg contains approximately 27g of protein per 100g serving.
Frequently Asked Questions (FAQ)
Here are some common questions about this recipe:
- Q: Can I use dried rosemary instead of fresh?
- A: Yes, you can use dried rosemary, but the flavor will be slightly different. Fresh rosemary has a brighter, more delicate flavor than dried rosemary.
- Q: How do I know when the lamb is done?
- A: The lamb is done when it reaches an internal temperature of 145°F (63°C) for medium-rare. You can use a meat thermometer to check the internal temperature, and be sure to insert it into the thickest part of the leg, avoiding any bones or fat.
- Q: Can I cook the lamb in a slow cooker?
- A: Yes, you can cook the lamb in a slow cooker, but the cooking time will be longer. Be sure to brown the lamb on all sides before adding it to the slow cooker, and cook it on low for 8-10 hours or on high for 4-6 hours.
- Q: How do I store leftovers?
- A: Let the lamb cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. Refrigerate or freeze the lamb for later use, and be sure to reheat it to an internal temperature of 165°F (74°C) before serving.
- Q: Can I make this recipe ahead of time?
- A: Yes, you can make this recipe ahead of time, but it’s best to cook the lamb just before serving. You can prepare the garlic and rosemary mixture ahead of time, but be sure to chop the rosemary and mince the garlic just before using them to release their oils and flavors.
- Q: Can I use other cuts of lamb?
- A: Yes, you can use other cuts of lamb, such as a boneless leg or a rack of lamb. Be sure to adjust the cooking time based on the size and type of lamb you’re using, and use a meat thermometer to ensure that the lamb is cooked to a safe internal temperature.
Conclusion
In conclusion, Roasted Lamb Leg with Garlic and Rosemary is a delicious and impressive dish that’s perfect for special occasions or a cozy night in with family and friends. With its tender, garlic-infused flavor and the aroma of rosemary that fills the kitchen, this recipe is sure to become a favorite. So, go ahead and give it a try, and don’t forget to pin it on Pinterest or tag me on Instagram @EvasRecipes if you make it! Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes!
Roast Leg of Lamb With Rosemary and Garlic
Ingredients
Method
- Preheat oven to 425°F (220°C).
- Season the leg of lamb with salt and pepper.
- Mix minced garlic and chopped rosemary in a small bowl.
- Rub the garlic and rosemary mixture all over the leg of lamb, making sure to coat it evenly.
- Place the leg of lamb in a roasting pan, bone side down.
- Roast the lamb in the preheated oven for 20 minutes per pound, or until it reaches an internal temperature of 145°F (63°C) for medium-rare.
- Baste the lamb with pan juices every 20 minutes to keep it moist.
- Check the lamb for doneness by inserting a meat thermometer into the thickest part of the leg, avoiding any bones or fat.
- Let the lamb rest for 15-20 minutes before slicing and serving.
- Slice the lamb against the grain and serve hot, garnished with additional rosemary if desired.