Garlic and Herb Roasted Leg of Lamb

Garlic and Herb Roasted Leg of Lamb is a succulent and flavorful main dish that’s perfect for special occasions, holidays, or a weekend feast. The aromatic blend of garlic, herbs, and olive oil creates a delicious crust on the lamb while keeping the meat tender and juicy inside. Here’s a recipe to make your own Garlic and Herb Roasted Leg of Lamb:

Ingredients

  • 1 leg of lamb, bone-in (about 5 to 7 pounds)
  • 6 cloves of garlic, minced
  • 1/4 cup fresh rosemary leaves, finely chopped
  • 1/4 cup fresh thyme leaves, finely chopped
  • 2 tablespoons fresh oregano leaves, finely chopped (optional)
  • 1/4 cup extra-virgin olive oil
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • Additional sprigs of rosemary and thyme for garnish (optional)

Instructions

Prep the Lamb:
1
If the lamb has a thick layer of fat on the outside, trim it down to about a 1/4-inch layer. This will help the meat cook more evenly and allow the flavors of the herbs and garlic to penetrate.
2
Using a small knife, make several small incisions all over the lamb. This will help the marinade to infuse the meat.
Make the Herb Marinade:
1
In a small bowl, mix together the minced garlic, chopped rosemary, thyme, oregano (if using), olive oil, lemon zest, lemon juice, salt, and pepper to create a paste.
Marinate the Lamb:
1
Rub the herb marinade all over the leg of lamb, making sure to get some of it into the incisions you made earlier.
2
Cover the lamb with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
Roast the Lamb:
1
Preheat your oven to 400°F (200°C).
2
Place the lamb in a roasting pan and insert a meat thermometer into the thickest part of the meat without touching the bone.
3
Roast in the preheated oven until the thermometer reads 135°F (57°C) for medium-rare, about 1.5 to 2 hours, depending on the size of your leg of lamb. For medium or well-done, adjust your cooking time accordingly.
4
Baste the lamb with the pan juices occasionally during cooking.
Rest and Serve:
1
Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest on a cutting board for about 15 to 20 minutes before slicing. This allows the juices to redistribute throughout the meat.
2
Garnish with additional rosemary and thyme sprigs if desired.
3
Slice and serve the lamb with your choice of sides, such as roasted vegetables, potatoes, or a fresh salad.

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