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An easy roasted leg of lamb recipe served on a silver plate.
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5 from 7 votes

Roasted Leg of Lamb with a Rosemary Crust Recipe

A Mediterranean leg of lamb with a fresh rosemary crust: juicy, fragrant, and ready in just over an hour. The festive centerpiece that always impresses without complicating your life.
Prep Time1 hour 15 minutes
Cook Time1 hour 30 minutes
Resting time15 minutes
Total Time3 hours
Course: Main, Main Course
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free
Keyword: how to make a rosemary crust, how to roast a leg of lamb, mediaterranean roasted leg of lamb recipe, roasted leg of lamb recipe, roasted leg of lamb with a roasemary crust recipe
Servings: 12 people
Calories: 1308kcal
Author: Enri

Ingredients

  • 2 bone-in legs of lamb approximately 6 pounds (2.7 kg) each
  • 12 garlic cloves peeled
  • 2 tablespoons extra virgin olive oil, divided 30 ml
  • Coarse sea salt
  • Freshly ground black pepper
  • 6 tablespoons fresh rosemary leaves, finely minced and divided 18 g

Instructions

  • Preheat the oven to 450°F (230°C). Place the rack in the lower third of the oven.
  • Using a paring knife, make 6 incisions in each leg of lamb and insert a garlic clove into each one.
  • Season generously with coarse sea salt and freshly ground black pepper on all sides.
  • Cover the outer surface of each leg with the finely minced fresh rosemary.
  • Place the meat in a large bowl, drizzle with olive oil, cover with plastic wrap, and let stand at room temperature for 1 hour.
  • Transfer the lamb to a roasting rack and cover with aluminum foil.
  • Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the meat reaches an internal temperature of 135°F (57°C) for medium.
  • Remove the foil and broil for 3 to 5 minutes until the rosemary crust is golden and crispy.
  • Remove the lamb from the oven, transfer to a serving platter, and cover with aluminum foil. Let rest for 15 minutes before carving.
  • Carve with a non-serrated carving knife and serve warm with the pan juices.

Notes

  1. Nutritional values are approximate and were automatically calculated using WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
  2. For rare: internal temperature 125°F (52°C).
  3. For medium rare: 130°F (54°C).
  4. For medium: 135°F–145°F (57°C–63°C).
  5. For well done: 155°F–165°F (68°C–74°C).
  6. Leftovers keep for up to 7 days in the refrigerator in an airtight container. Perfect for lamb shawarma wraps.
  7. Freeze for up to 3 months in well-wrapped portions.
  8. If fresh rosemary is unavailable, use a combination of fresh thyme and fresh parsley.

Nutrition

Calories: 1308kcal | Carbohydrates: 2g | Protein: 75g | Fat: 109g | Saturated Fat: 47g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 45g | Cholesterol: 331mg | Sodium: 269mg | Potassium: 1029mg | Fiber: 0.5g | Sugar: 0.03g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 7mg