Mediterranean Roasted Leg of Lamb Recipe with a Rosemary Crust
This roasted lamb is the ultimate choice for any holiday or festive occasion, including Easter and Passover. Every bite bursts with flavor and tenderness, and I promise this will be your table centerpiece, and your guests will be in awe.
Servings: 12 people
Calories: 666kcal
Ingredients
- 2 legs of lamb bone-in about 6 pounds each
- 12 cloves garlic peeled and divided
- 2 tablespoons EVOO divided
- Coarse sea salt
- Freshly ground black pepper
- 6 tablespoons fresh rosemary leaves minced and divided.
Instructions
- Preheat oven to 450ºF. Place the rack in the lower third of the oven.
- With a pairing knife, make 6 incisions in each leg of lamb and insert a garlic clove in each.
- Season with salt and pepper.
- Cover the outer part of the legs with chopped rosemary.
- Place the meat in a large bowl. Sprinkle with olive oil, cover with plastic wrap, and let stand at room temperature for one hour.
- Place lamb on a roasting pan and cover with aluminum foil.
- Roast for 1 hour 15 to 30 minutes until the meat reaches an internal temperature of 135°F (in case you want it rare) or 145°F (if you want it medium).
- Remove the foil and broil for 3-5 minutes until the lamb is browned.
- Remove from the oven and place the meat on a serving platter. Cover with foil and let rest for about 15 minutes.
- Cut with a carving non-serrated knife and serve warm.
Nutrition
Calories: 666kcal | Carbohydrates: 1g | Protein: 38g | Fat: 56g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 166mg | Sodium: 135mg | Potassium: 522mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 4mg