Roast Lamb with Garlic and Rosemary
Roast Lamb with Garlic and Rosemary
A timeless classic, this roast lamb recipe is tender, flavorful, and perfect for a special family meal.
Ingredients
- 1 leg of lamb (about 2.5-3kg, bone-in)
- 4-5 garlic cloves, sliced into slivers
- 3-4 sprigs fresh rosemary, leaves removed
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tbsp fresh thyme (optional)
- 1 cup water or lamb stock
- 1 lemon, halved
Method
- Prep the Lamb: Preheat your oven to 200°C (400°F). Pat the lamb dry with kitchen paper and place it in a roasting tray. Using a sharp knife, make small incisions all over the lamb.
- Add Garlic and Rosemary: Push a sliver of garlic and a small sprig of rosemary into each incision. This infuses the lamb with fantastic flavor as it roasts.
- Season the Lamb: Rub the lamb with olive oil, then sprinkle sea salt, black pepper, and fresh thyme evenly over the surface. Squeeze the lemon juice over the lamb for added brightness.
- Roasting: Pour 1 cup of water or lamb stock into the roasting tray to keep the lamb moist. Place the tray into the preheated oven and roast for 20 minutes per 500g (approximately 1 hour 40 minutes for a 2.5kg lamb) for medium doneness.
- Baste and Rest: Halfway through cooking, baste the lamb with the juices in the tray. Once cooked, remove the lamb from the oven, loosely cover it with foil, and let it rest for 15-20 minutes to allow the juices to settle.
- Serve: Carve the lamb into slices and serve with roasted potatoes, seasonal vegetables, and a rich gravy made from the roasting juices.
Serving Tip
Pair this dish with steamed green vegetables, such as broccoli and leeks, and a creamy potato gratin for the ultimate comfort meal. 🍽️
