Roast leg of lamb.

Here’s a classic roast leg of lamb recipe — simple, aromatic, and perfect for a special meal 🥩🌿

---

Roast Leg of Lamb

Ingredients

• 1 (4–6 lb) leg of lamb, bone-in or boneless

• 4–5 garlic cloves, sliced

• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)

• 2 tbsp fresh thyme, chopped (or 1 tbsp dried)

• 2 tsp salt

• 1 tsp black pepper

• 2–3 tbsp olive oil

• 1 lemon, zested and juiced

• Optional: 1 cup red wine or broth (for pan sauce)

---

Instructions

1. Prep the lamb

   • Pat lamb dry with paper towels.

   • Make small slits all over the lamb and insert garlic slices.

2. Season

   • Mix rosemary, thyme, salt, pepper, olive oil, and lemon zest.

   • Rub all over the lamb, covering evenly.

3. Roast

   • Preheat oven to 400°F (200°C).

   • Place lamb on a rack in a roasting pan.

   • Roast 15 minutes at 400°F to brown.

   • Reduce heat to 350°F (175°C) and continue roasting:

     • Rare: 15 min per lb (~125°F internal)

     • Medium: 20 min per lb (~135°F internal)

     • Well done: 25 min per lb (~145–150°F internal)

4. Rest

   • Remove from oven, tent with foil, and rest 15–20 minutes before slicing.

5. Optional pan sauce

   • Deglaze roasting pan with red wine or broth.

   • Simmer 5–7 minutes, scrape up brown bits, and pour over sliced lamb.

---

Serving Tips

• Serve with roasted potatoes, green beans, or a mint yogurt sauce.

• Garnish with extra rosemary sprigs for a beautiful presentation.

If you want, I can give a garlic-herb butter version that makes the lamb extra juicy and flavorful.

Do you want me to?