Go Back
+ servings
rosemary and garlic roasted leg of lamb
Print Recipe Add to Collection
4.75 from 12 votes

Rosemary Garlic Roasted Leg of Lamb

Rosemary and Garlic Roasted Leg of Lamb - a classic yet simple recipe for a perfectly roasted leg of lamb with an aromatic garlic, rosemary and mustard rub.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: leg of lamb, slow roast leg of lamb
Servings: 4 to 6
Calories: 395kcal

Ingredients

  • 3 lb bone-in leg of lamb
  • 6 cloves garlic minced
  • 1 tbsp dried rosemary
  • 2 tbsp Dijon grainy mustard
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 cup chicken broth or water

Gravy (Optional)

  • 1/2 cup dry red wine
  • 1 cup chicken broth
  • 1 tbsp all-purpose flour

Instructions

  • In a small bowl whisk together the mustard, garlic, rosemary, olive oil, salt and pepper.
  • Trim off any excess fat that may lie beneath the fell, but not all, you might want to leave some to enrich the flavor of the meat and/or gravy. Make incisions with a knife that are about 1 inch long and 1/2 inch deep.
  • Apply the rub to the leg of lamb evenly, making sure to fill the incisions with some of the rub. Let the leg of lamb sit at room temperature for about half hour.
  • Preheat oven to 425 F degrees. You'll need a large roasting pan fitted with a rack, pour the broth in the bottom of the pan and transfer leg to the pan. Roast it for about 30 minutes, then reduce temperature to 325 F degrees and continue roasting until cooked to your liking. For medium rare, you want the temperature to be 135 F degrees, for more well done, you need it to be 160 F degrees, this will take a couple hours.
  • Let the lamb rest for 20 minutes before carving it.
  • While the lamb is resting, you can make the gravy by removing the rack from the roasting pan and placing the pan across 2 burners over medium-high heat. Add wine to the drippings and bring to a simmer while whisking a bit. In a small bowl whisk together the flour with the broth then pour it into the roasting pan and whisk until gravy thickens, should take about a minute. Pour into a gravy bowl and serve with lamb.

Notes

My leg of lamb was quite small, I would serve about 1/2 lb per person.
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 395kcal | Carbohydrates: 6g | Protein: 46g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 137mg | Sodium: 452mg | Potassium: 746mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 5mg