Entrée: United Kingdom – Classic Roast Leg of Lamb with Garlic and Rosemary

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 leg of lamb (4–6 lb (2–3 kg)), bone-in
6–8 garlic cloves, sliced
3–4 tbsp (45 to 60 ml) fresh rosemary, chopped
3 tbsp (45 ml) olive oil
Salt to taste
Freshly ground black pepper to taste
1 lemon (optional, for finishing)

Show original ingredient measurements

1 leg of lamb (4–6 lb / 2–3 kg), bone-in
6–8 garlic cloves, sliced
3–4 tbsp fresh rosemary, chopped
3 tbsp (45 ml) olive oil
Salt to taste
Freshly ground black pepper to taste
1 lemon (optional, for finishing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 220°C (425°F). Pat lamb dry and make small incisions all over; insert garlic slices into the slits.  
2. Rub lamb with olive oil, chopped rosemary, salt and pepper.  
3. Place on a rack in a roasting pan and roast at 220°C (425°F) for 15–20 minutes to brown.  
4. Reduce oven to 180°C (350°F) and roast about 15–20 minutes per 1 lb 1 5/8 oz (500 g) (per lb) for medium-rare, longer to desired doneness.  
5. Remove from oven, tent with foil and rest 15–20 minutes. Squeeze lemon over before carving if desired.

1. Preheat oven to 220°C (425°F). Pat lamb dry and make small incisions all over; insert garlic slices into the slits.  
2. Rub lamb with olive oil, chopped rosemary, salt and pepper.  
3. Place on a rack in a roasting pan and roast at 220°C (425°F) for 15–20 minutes to brown.  
4. Reduce oven to 180°C (350°F) and roast about 15–20 minutes per 500 g (per lb) for medium-rare, longer to desired doneness.  
5. Remove from oven, tent with foil and rest 15–20 minutes. Squeeze lemon over before carving if desired.