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Roasted leg of lamb with rosemary crust - SAVOIR FAIRE by enrilemoine
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Roasted Leg of Lamb with Rosemary Crust

This roasted leg of lamb with a rosemary crust is as easy to make as flavorful. It's perfect for Easter lunch-
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 12
Author: Daniel Belaid


  • 2 legs of lamb boneless about 6 pounds each
  • 12 cloves of peeled garlic divided
  • 2 tablespoons good olive oil divided
  • Coarse sea salt
  • Freshly ground black pepper
  • 4 tablespoons minced fresh rosemary leaves divided


  • Preheat oven to 450ºF. Place rack in lower third of oven.
  • With a pairing knife make 6 incisions in each leg of lamb and insert a garlic clove in each.
  • Salt and pepper both legs.
  • Cover the outer leg of lamb with chopped rosemary.
  • Place the meat on a roaster tray covered with foil.
  • Sprinkle with olive oil, cover with foil and let the meat sit at room temperature for half an hour.
  • Roast for 1 hour 15-30 minutes until the meat reaches a 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 meat is browned.
  • Remove from oven and place the meat on a platter. Cover with foil and let rest for about 15 minutes.
  • Cut with a non-serrated knife and serve warm.