Description
A classic and elegant dish featuring a tender, juicy leg of lamb roasted with garlic, rosemary, and herbs—perfect for special occasions or holiday feasts.
Ingredients
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1 (5 to 6 lb) bone-in leg of lamb
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4 cloves garlic, sliced
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2 tablespoons fresh rosemary, chopped
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1 tablespoon fresh thyme, chopped
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2 teaspoons salt
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1 teaspoon black pepper
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2 tablespoons olive oil
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1 tablespoon Dijon mustard
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½ cup dry white wine or chicken broth
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1 onion, quartered
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2 carrots, chopped
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2 celery stalks, chopped
Instructions
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Preheat oven to 400°F (200°C).
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Using a sharp knife, make small slits all over the leg of lamb and insert garlic slices into the slits.
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In a small bowl, mix rosemary, thyme, salt, pepper, olive oil, and Dijon mustard to form a paste. Rub evenly over the lamb.
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Place the onion, carrots, and celery in the bottom of a roasting pan. Set a rack over the vegetables and place the lamb on the rack.
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Pour the wine or broth into the bottom of the pan.
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Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue roasting for 1½ to 2 hours, or until the internal temperature reaches 135°F for medium-rare.
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Remove from oven, tent loosely with foil, and let rest for 15–20 minutes before carving.
Notes
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Use a meat thermometer for best results and to avoid overcooking.
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For deeper flavor, marinate the lamb overnight with the herb paste.
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Save pan drippings to prepare a rich gravy or jus.