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Rosemary Garlic Lamb Leg Roast Recipe Easy for Special Occasions

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This showstopping lamb leg roast is infused with a fragrant rosemary-garlic paste, roasted to juicy perfection, and finished with a golden, herb-flecked crust. Perfect for holidays or family gatherings, it’s surprisingly easy and guaranteed to impress.

Ingredients

Scale
  • 1 boneless leg of lamb (4–5 lbs), trimmed of excess fat
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
  • 6–8 garlic cloves, peeled and minced
  • 3 tablespoons extra-virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tablespoon Dijon mustard (optional)
  • 1 large red onion, cut into thick wedges
  • 2 carrots, peeled and cut into chunks (optional)
  • A few extra fresh rosemary sprigs
  • 1 cup dry white wine or low-sodium chicken broth

Instructions

  1. Pat the lamb leg dry with paper towels and place in a large dish or rimmed baking sheet.
  2. In a small food processor or mortar and pestle, blend rosemary, garlic, olive oil, lemon zest, lemon juice, Dijon mustard (if using), salt, and pepper into a coarse paste.
  3. Rub the marinade all over the lamb, covering every surface. Cover and refrigerate for at least 2 hours, or up to overnight. (Even 30 minutes helps if short on time.)
  4. Remove lamb from fridge 30 minutes before roasting to bring to room temperature. Preheat oven to 425°F (220°C).
  5. Layer onion wedges, carrot chunks, and rosemary sprigs in the bottom of a large roasting pan. Set roasting rack on top, or place lamb directly over veggies if no rack.
  6. Place marinated lamb leg on rack, fat side up. Pour wine or broth into the pan.
  7. Roast at 425°F for 20 minutes. Reduce heat to 350°F (175°C) and continue roasting for 40–60 minutes, depending on desired doneness and roast size.
  8. Baste lamb with pan juices every 30 minutes. Add more broth or water if pan gets dry.
  9. For medium-rare, remove lamb when thermometer reads 135°F (57°C); for medium, 145°F (63°C).
  10. Transfer lamb to cutting board, tent loosely with foil, and let rest for 15–20 minutes.
  11. Carve across the grain into thin slices. Spoon pan juices and roasted onions over top. Serve immediately.

Notes

Marinate the lamb as long as possible for deeper flavor. Use a meat thermometer for perfect doneness. Tent with foil if browning too quickly. For a crispier crust, broil for last 2–3 minutes. All ingredients are naturally gluten- and dairy-free. Leftovers are delicious in sandwiches or salads.

Nutrition

Keywords: lamb roast, rosemary garlic, holiday recipe, Easter, Christmas, special occasion, easy lamb, gluten-free, dairy-free, Mediterranean

Find it online: https://elvafood.com/rosemary-garlic-lamb-leg-roast-recipe-easy-for-special-occasions/