Roast leg of lamb is a classic dish often served for special occasions and family gatherings. This recipe will guide you through the steps to create a succulent and flavorful roast leg of lamb.

Ingredients:

  • 1 leg of lamb (about 5-7 pounds)
  • 4-6 cloves garlic, thinly sliced
  • 2-3 sprigs of fresh rosemary
  • 2-3 sprigs of fresh thyme
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry white wine or chicken broth (for basting and making gravy, optional)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 325°F (163°C). Make sure the oven rack is in the middle position.

2. Prepare the Lamb:

  • Trim excess fat from the leg of lamb, leaving a thin layer for flavor and moisture.
  • Using a sharp knife, make small incisions all over the lamb, about 1 inch apart. Insert a slice of garlic and a small sprig of rosemary or thyme into each incision.

3. Season the Lamb:

  • Rub the entire leg of lamb with olive oil, and then generously season it with salt and freshly ground black pepper.

4. Sear the Lamb (Optional):

  • To add extra flavor, you can sear the lamb in a hot skillet with a bit of oil for a few minutes on each side until it’s browned. This step is optional but can enhance the final flavor of the roast.

5. Place in the Roasting Pan:

  • Transfer the leg of lamb to a roasting pan, bone-side down. If you want to make gravy, add about 1 cup of white wine or chicken broth to the pan.

6. Roast the Lamb:

  • Roast the lamb in the preheated oven. A general guideline is to cook it for about 15-20 minutes per pound for medium-rare to medium doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135-140°F (57-60°C); for medium, aim for 145-150°F (63-66°C).

7. Baste (Optional):

  • Baste the lamb occasionally with the pan juices to keep it moist and flavorful.

8. Rest the Lamb:

  • Once the lamb reaches your desired level of doneness, remove it from the oven and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute and keeps the meat moist.

9. Carve and Serve:

  • Carve the roast leg of lamb into thin slices against the grain. Serve it with the pan juices or make a simple gravy with the drippings.

Roast leg of lamb is wonderful when served with roasted vegetables, mashed potatoes, or a fresh green salad. Enjoy this classic dish as the centerpiece of a memorable meal!