Description
A classic and elegant dish featuring a tender, juicy leg of lamb roasted with garlic, rosemary, and herbs—perfect for special occasions or holiday feasts.
Ingredients
Units
Scale
- 1 (5 to 6 lb) bone-in leg of lamb
- 4 cloves garlic, sliced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/2 cup dry white wine or chicken broth
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Using a sharp knife, make small slits all over the leg of lamb and insert garlic slices into the slits.
- In a small bowl, combine rosemary, thyme, salt, pepper, olive oil, and Dijon mustard to form a paste. Rub this mixture all over the lamb.
- Place the onion, carrots, and celery in the bottom of a roasting pan. Set a rack over the vegetables and place the lamb on top.
- Pour wine or broth into the pan.
- Roast the lamb for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, or until internal temperature reaches desired doneness (135°F for medium-rare).
- Remove the lamb from the oven, tent loosely with foil, and let rest for 15-20 minutes before carving.
Notes
- Use a meat thermometer for best results to avoid overcooking.
- For added flavor, marinate the lamb overnight with the herb mixture.
- Save the pan drippings to make a delicious gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 1g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 115mg