Ingredients
Scale
- 4–5 lb leg of lamb
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp salt
- 1 tsp black pepper
- 4 garlic cloves (whole, for inserting)
- 2 sprigs fresh rosemary
- 4 medium potatoes, quartered
- 3 carrots, chopped
- 1 large onion, quartered
Instructions
- Preheat oven to 375°F (190°C). Pat lamb dry with paper towels.
- Rub lamb with olive oil, minced garlic, chopped rosemary, salt, and pepper.
- Make small incisions in the meat and insert whole garlic cloves and rosemary sprigs.
- Place lamb in roasting pan and surround with potatoes, carrots, and onions.
- Drizzle vegetables with olive oil and season with salt and pepper.
- Roast for 20 minutes per pound (about 1.5-2 hours) until internal temperature reaches 145°F for medium-rare.
- Baste occasionally with pan juices during cooking.
- Remove from oven and let rest 15-20 minutes before carving.
Notes
- Bring lamb to room temperature before roasting for even cooking
- Use a meat thermometer for perfect doneness
- Letting the lamb rest ensures juicy results
- Leftovers make excellent sandwiches or salads
- Try different herb combinations like thyme or oregano for variation
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
Nutrition
- Serving Size: 6 oz cooked lamb with vegetables
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg