Stuffed with lots of fresh rosemary and garlic and roasted to perfection, this rosemary garlic leg of lamb is an impressive meat centerpiece for any occasion and so easy to make!
Are you ready to absolutely dominate at Easter this year? The secret to doing so is this roast leg of lamb.
At first glance, it might seem too intimidating to tackle roasting a cut of meat like this, but I’m here to tell you that even beginners will be able to pull off this leg of lamb with ease! It’s seriously so simple and roasts up perfect every time.
I mean, look at that beautiful roast! You’re about to knock the socks off everyone at your Easter gathering.
We’re keeping it very simple today with the classic combo of fresh garlic and rosemary to really let the quality cut of the lamb shine in this recipe. You’ll only need 6 basic ingredients to make this lamb and I think you’ll find it’s best when you keep it simple like this!
This Roast Lamb features…
- A mixture of fresh garlic and rosemary stuffed inside
- The perfect temperature cook and incredibly juicy inside
- Minimal ingredients and amazing on any spring table
Making the Roast Lamb
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Leg of lamb
- Dijon mustard
- Garlic
- Rosemary
- Unsalted butter
- Olive oil
How To Prep Lamb
You will need about 3 lbs of boneless butterflied leg of lamb for this recipe. Unroll the lamb onto a cutting board and use a meat mallet or rolling pin to pound the meat out to about 1 inch thickness.
Once the lamb is tenderized, spread lots of fresh garlic, Dijon mustard, and rosemary in an even layer, roll it up tightly, and use kitchen twine to secure lamb in place. Now it’s ready for cooking!
Tips for Perfect Roast Lamb
- Use fresh garlic and rosemary – you can’t beat the flavor these fresh ingredients give the lamb.
- Sear the lamb – this builds a flavorful crust on the outside of the lamb. Don’t skip the searing step!
- Roast lamb 60-75 minutes – it will take approximately 20 minutes of roasting per pound of lamb.
- Use kitchen thermometer – insert the thermometer in the thickest part of the lamb to gauge doneness and add additional roast time as needed until your lamb reaches 130F.
- Allow lamb to rest – tent the lamb loosely with foil to keep warm and allow to rest 20 minutes before carving.
Recipe Variations
Try these ideas for a different twist on this lamb.
- Try a different herb – try thyme, parsley, or chives in place of the rosemary.
- Make a gravy – use accumulated drippings in the bottom of pan to make a gravy for the lamb.
- Roast with vegetables – try roasting potatoes, parsnips, or carrots alongside lamb.
Serving Suggestions
This lamb goes well with a variety of dishes! It’s great on any Easter or Passover table and amazing alongside mashed potatoes, roast potatoes, spring salads, or roast vegetables.
You’re going to absolutely complete any spring gathering if this lamb is on the menu! Everyone always comments on how juicy it is and all the incredible flavor from the fresh rosemary and garlic.
And leftovers? Oh man, don’t even get me started, they RULE!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these side dishes paired with the lamb!
- Lemon Roasted Potatoes and Asparagus
- Air Fryer Mashed Potato Cakes
- Prosciutto Strawberry Burrata Salad
Rosemary Garlic Leg of Lamb
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Ingredients
- 3 lbs boneless butterflied leg of lamb
- Kosher salt and pepper
- 2 tablespoons Dijon mustard
- 4 medium cloves garlic, minced
- 2 tablespoons minced fresh rosemary
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup water
Instructions
- Preheat oven to 350F and arrange a roasting rack in a roasting pan.
- Unroll leg of lamb on a cutting board so it is completely flat and use a meat mallet to pound it out to 1 inch thickness. Season all over on both sides with salt and pepper. Place lamb skin-side down on cutting board and spread Dijon mustard, garlic, and rosemary in an even layer over lamb.
- Starting with the short side, tightly roll up lamb and use kitchen twine wound around lamb to secure in place.
- In a large skillet or Dutch oven, heat butter and olive oil over medium-high heat. Once pan is hot, add lamb and sear on all sides, gently turning occasionally until lamb is golden-brown. Transfer lamb to roasting rack and pour water in the bottom of roasting pan (be careful to not splash the lamb)
- Roast lamb at 350F 60-75 minutes (about 20 minutes per pound of meat) until a kitchen thermometer inserted in the thickest part of lamb registers 130F.
- Remove lamb from oven, transfer to a cutting board, lightly tent with foil, and allow to rest 20 minutes.
- Once lamb has rested, use a knife to remove twine and cut lamb into slices for serving. Serve lamb warm and enjoy!
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