Roasted Leg of Lamb
This roasted leg of lamb is tender, flavorful, and infused with garlic, rosemary, and a touch of lemon. Perfect for special occasions or holiday feasts, this dish is a guaranteed centerpiece.
Ingredients
-
1 leg of lamb (about 2kg/4.5lbs), bone-in or boneless
-
4 cloves garlic, minced
-
4 sprigs fresh rosemary, chopped (plus extra for garnish)
-
2 tbsp olive oil
-
2 tbsp Dijon mustard
-
1 tsp ground black pepper
-
1 tsp salt
-
1/2 tsp smoked paprika (optional)
-
1 juice of lemon
-
1 cup dry red wine or beef broth (for basting)
How To Do
-
1.Preheat your oven to 425°F (220°C).
-
2.In a small bowl, combine the minced garlic, chopped rosemary, olive oil, Dijon mustard, black pepper, salt, paprika (if using), and lemon juice.
-
3.Pat the leg of lamb dry with paper towels. Using a sharp knife, make small incisions all over the lamb. Rub the marinade generously over the lamb, making sure it gets into the incisions for deeper flavor.
-
4.Place the lamb on a rack in a roasting pan. Roast at 425°F (220°C) for 20 minutes to create a crust.
-
5.Reduce the oven temperature to 350°F (175°C). Pour the red wine or beef broth into the roasting pan. This will keep the lamb moist and provide a base for a sauce later.
-
6.Roast the lamb for about 1 hour and 15 minutes for medium-rare (internal temperature of 135°F/57°C) or longer for more doneness (145°F/63°C for medium). Baste the lamb with pan juices every 20-30 minutes.
-
7.Once roasted, remove the lamb from the oven and loosely tent with foil. Let it rest for 15-20 minutes to allow the juices to redistribute.