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Dinner Β· Lamb

Garlic and Rosemary Roast Leg of Lamb

A bone-in leg studded with garlic and rubbed with rosemary, lemon and mustard, roasted at 325Β°F to a rosy 145Β°F. Serve with mint sauce.

⏱ 2 hr 40 min (20 min prep, 2 hr cooking, 20 min waiting) 🍽 Serves 10 · about 6 oz as bought leftoversfreezer friendly gluten freedairy free

In our collection Easter and spring dinner: menu and shopping list β†’

πŸ“… Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 10 servings
  • 6 lb Leg of lamb, bone in
  • 6 clove Garlic, 3 sliced thin, 3 grated
  • 2 tbsp Fresh rosemary, chopped
  • 1 Lemon, zest and juice
  • 2 tbsp Dijon-style mustard
  • 3 tbsp Olive oil
  • 1 tbsp Kosher salt
  • 1 tsp Ground black pepper

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: roasting pan with a rack, small sharp knife, food thermometer, foil, carving board.

  1. Pat the lamb dry. Trim any thick fat cap to about ΒΌ inch. With a small knife, make 12 slits about 1 inch deep all over and push a garlic slice into each.
  2. Mix the grated garlic, rosemary, lemon zest and juice, mustard, oil, salt and pepper and rub it all over. You can do this up to a day ahead and refrigerate it.
  3. Heat the oven to 325Β°F. Set the lamb fat side up on the rack in the pan.
  4. Roast. USDA’s guide for a bone-in leg of lamb at 325Β°F is 20 to 26 minutes per pound: about 2 to 2Β½ hours for 6 lb. Start checking 30 minutes before.
  5. It’s done at 145Β°F (medium-rare) in the thickest part, not touching the bone; go to 160Β°F for medium. USDA’s minimum for lamb roasts is 145Β°F with a 3-minute rest.
  6. Tent with foil and rest 15 to 20 minutes. Carve slices across the grain, working around the bone.

🌑 Safe temperaturesLamb roast 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadRub the lamb the day before and refrigerate it uncovered. Make the mint sauce a day ahead.
❄️ FreezerFreeze sliced leftovers 2 to 3 months.
β†Ί LeftoversRefrigerate within 2 hours; use within 3 to 4 days (USDA). Great in pitas with yogurt sauce.
πŸ§’ With kidsKids can strip rosemary and push the garlic slices into the slits (then wash hands well).
Boneless swapA 4- to 7-lb boneless leg also takes 20 to 26 minutes per pound at 325Β°F (USDA). Tie it with string so it cooks evenly.
No mustard swapLeave out the mustard and add another tablespoon of oil.

Goes well with

🌿 Fresh Mint SauceπŸ₯” Classic Scalloped PotatoesπŸ«› Buttered Peas with Mint

Good to know

Fresh vs. dried herbs Cooking Fats Compared Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe, written for our Easter and spring dinner collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.