Roast leg of lamb with garlic and rosemary recipe

Roast Leg of Lamb with Garlic and Rosemary recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for roast leg of lamb with garlic and rosemary is a classic dish that is perfect for special occasions or Sunday dinners. The combination of tender lamb, aromatic garlic, and fragrant rosemary creates a mouthwatering flavor profile that will impress your guests. With simple ingredients and easy-to-follow instructions, this recipe is a great choice for both experienced cooks and beginners. The succulent meat is roasted to perfection, resulting in a juicy and flavorful main course.

Keywords: roast leg of lamb, garlic, rosemary, recipe, special occasions.

Roast leg of lamb with garlic and rosemary recipe details

Roast leg of lamb with garlic and rosemary recipe, recipe Rating: 4.9
Number of votes:128 

Ingredients

1	leg of lamb, approx. 1.5-1.8 kg, bones removed
6 clove(s)	garlic
1 bunch(es)	rosemary
3	carrots
5 tbsp	olive oil
	sea salt and pepper
½ l	lamb stock or beef stock

Instructions

Peel the garlic, then halve or quarter, depending on the size. Divide the rosemary sprigs in pieces of 3 cm. Peel the carrots and cut into rough pieces.

Preheat the oven to 180░C.

With a sharp knife make several small incisions into the meat and tuck in there garlic and rosemary.

Place the carrots on the bottom of a large roasting pan. Brush the lamb with olive oil and rub with salt and pepper, then place the meat onto the carrots. Roast for approximately 1 hour. When the meat and the carrot start to get brown, pour in some broth. Every now and then baste the meat and add more liquid if necessary.

Pierce with a skewer into the thickest part of the leg to check if the meat is done. If the liquid dripping out is clear, the roast is ready. Remove from the oven, cover and keep warm.

Add some stock to the gravy and scrape to loosen the sediments from the bottom of the pan. Strain the sauce through a sieve into a saucepan, bring to the boil and season to taste with salt and pepper.

Carve the leg of lamb into neat slices and serve with the gravy.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 20 min
Grade of difficulty:
medium
Calories per portion:
n/a