We’ve taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 6 1/2- to 8-pound bone-in leg of lamb
- 4 cloves garlic, thinly sliced
- 1 lemon
- 2 tablespoons chopped fresh rosemary
- Kosher salt and coarsely ground pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
- Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
- Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
- Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 866 |
| Total Fat | 61 g |
| Saturated Fat | 25 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 74 g |
| Cholesterol | 270 mg |
| Sodium | 954 mg |
Reviews
Best, easiest recipe for lamb . I looked at all the others and found this one a mix of the other chefs’ recipes. The combination of the lemon zest and rosemary is perfect for lamb. I will add that I did mix a few tbsp. of olive oil in the rub mixture to make it more of a paste. I then tied the lamb in 3 places per another suggestion. I did this the day before. I followed the roasting exactly, but roasted to internal temp of 135 for medium rare, which was perfect. I had a bone in, half leg of lamb (5lbs.) and it took exactly 1 hour 20 minutes (including the 20 minutes at 425). The flavors were delicious. I deglazed the pan with some red wine, then added stock and some flour to make a nice gravy. Served with mashed potatoes and lemon sauteed green beans .Always have mint jelly on the side!!
Family loved this! Pretty simple recipe.