Roast Leg of Lamb – Juicy, Aromatic & Perfect for Special Gatherings!

🍖🌿 Roast Leg of Lamb – Juicy, Aromatic & Perfect for Special Gatherings! 🧄🔥

A succulent leg of lamb marinated with garlic, rosemary, and lemon, then slow-roasted to tender perfection. This showstopping centerpiece is rich, flavorful, and made to impress!

Ingredients:

• 1 (4–5 lb) bone-in leg of lamb
• 4 garlic cloves, thinly sliced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme (or 1 tsp dried)
• Zest and juice of 1 lemon
• 1/4 cup olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup dry white wine or beef broth
• Optional: Carrots, potatoes, and onions for roasting

Instructions:

1. Preheat oven:
   Set your oven to 400°F (200°C). Pat the lamb dry and make small slits all over the surface with a sharp knife. Insert garlic slices into the slits.
2. Prepare the marinade:
   In a bowl, combine rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and pepper. Rub this mixture all over the lamb. Let the lamb sit at room temperature for about 30 minutes to absorb the flavors.
3. Roast:
   Place the lamb on a rack inside a roasting pan. Pour wine or broth into the bottom of the pan. Add chopped vegetables around the lamb if using.
4. Cooking time:
   Roast for 20 minutes at 400°F, then reduce the oven temperature to 350°F (175°C). Continue roasting for another 1 to 1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Rest & serve:
   Let the lamb rest for 15–20 minutes before carving to allow juices to redistribute. Serve drizzled with pan juices or alongside classic mint sauce.

Serving Tip:

Pair it with roasted seasonal vegetables, creamy garlic mashed potatoes, or a refreshing cucumber-yogurt salad for a balanced feast.

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