Description
A simple and flavorful roasted leg of lamb with a garlic-herb rub and silky pan sauce.
Ingredients
Scale
- 1 leg of lamb (about 5–6 pounds)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup red wine (optional)
- 1 cup chicken or beef broth
Instructions
- Preheat oven to 375°F (190°C). Pat the leg of lamb dry with paper towels and place it on a clean cutting board or in a shallow roasting pan. Trim any large excess fat if desired, but leave some fat for flavor and moisture.
- In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper. Stir until the mixture forms a paste-like rub.
- Rub the garlic-herb mixture all over the leg of lamb, pressing it into the surface so it adheres well.
- Place the lamb in a roasting pan on a rack if you have one. Pour the red wine and chicken or beef broth into the pan around (not over) the lamb.
- Roast in the preheated oven for about 1.5 to 2 hours, until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the lamb from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for about 15 minutes.
- Carve the leg against the grain into slices and spoon the pan juices over the slices before serving.
Notes
Let the lamb rest for 15 minutes before carving to keep it juicy. Pair it with roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 1g
- Sodium: 400mg
- Fat: 48g
- Saturated Fat: 16g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 0mg