Roasted Lamb

Why You’ll Love This Recipe

You’ll love Roasted Lamb for its deep, savory flavor and melt-in-your-mouth tenderness. The combination of rosemary, garlic, olive oil, and lemon brings out the natural richness of the meat, creating a perfectly balanced taste. It’s impressive enough for holidays like Easter or Christmas but simple enough for a weekend meal. Plus, the leftovers make delicious sandwiches and wraps the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Leg of lamb (bone-in or boneless)
• Fresh rosemary, chopped
• Fresh thyme, chopped
• Garlic cloves, minced
• Olive oil
• Lemon juice
• Salt
• Black pepper
• Onion and carrots (optional, for roasting bed)

Directions

1. Preheat your oven to 400°F (200°C).
2. Pat the lamb dry with paper towels and make small incisions all over the meat.
3. In a small bowl, mix olive oil, minced garlic, chopped herbs, lemon juice, salt, and pepper to create a paste.
4. Rub the mixture all over the lamb, making sure to get some into the cuts.
5. Place sliced onions and carrots at the bottom of a roasting pan, then set the lamb on top.
6. Roast uncovered for 20 minutes to brown the outside.
7. Reduce the oven temperature to 350°F (175°C) and continue roasting for 1½ to 2 hours, depending on the size of the lamb and desired doneness (medium-rare: 135°F/57°C internal temperature).
8. Remove from the oven, cover loosely with foil, and rest for 15–20 minutes before slicing.
9. Serve with roasted vegetables or mashed potatoes.

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 1 hour 45 minutes
Resting time: 20 minutes
Total time: 2 hours 20 minutes

Variations

• Greek-style lamb: Add oregano and a touch of red wine vinegar for a Mediterranean twist.
• Spicy roast lamb: Rub with chili flakes or harissa paste for bold flavor.
• Garlic butter lamb: Mix butter with herbs and spread it under the lamb skin for extra richness.
• Slow-roasted version: Roast at 300°F (150°C) for 3–4 hours for fall-apart tenderness.
• Mint glaze: Brush with a mint and honey glaze during the last 15 minutes of roasting.

Storage/Reheating

Store leftover roasted lamb in an airtight container in the refrigerator for up to 4 days. To reheat, wrap slices in foil and warm in the oven at 325°F (160°C) for 10–15 minutes, or microwave gently to avoid drying out. You can also freeze leftover lamb for up to 3 months; thaw in the refrigerator before reheating.

FAQs

What is the best cut of lamb for roasting?

The leg or shoulder of lamb works best for roasting due to their balance of meat and fat.

Should I marinate the lamb before roasting?

Yes, marinating for at least 2–4 hours (or overnight) enhances the flavor and tenderness.

How do I know when the lamb is done?

Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.

Can I roast lamb with vegetables?

Absolutely! Add potatoes, carrots, and onions to the pan for a complete meal.

Do I need to cover the lamb while roasting?

Start uncovered to brown it, then cover loosely with foil if it’s browning too quickly.

Can I use dried herbs instead of fresh?

Yes, but use half the amount since dried herbs are more concentrated.

How do I make the lamb more tender?

Cook it slowly at a lower temperature or choose a cut like shoulder for a softer texture.

Can I make gravy from the pan drippings?

Yes, deglaze the pan with stock or wine, then simmer with a bit of flour or cornstarch.

What side dishes go well with roasted lamb?

Roasted potatoes, green beans, asparagus, couscous, or mint sauce are all great choices.

Can I prepare the lamb ahead of time?

Yes, season and marinate the lamb a day before roasting. This enhances the flavor and saves time.

Conclusion

Roasted Lamb is a timeless dish that brings elegance and comfort to any table. With its fragrant herbs, golden crust, and juicy interior, it’s a meal that impresses with every bite. Whether served for a festive gathering or a cozy family dinner, this recipe guarantees a perfectly roasted centerpiece full of rich, satisfying flavor.

Roasted Lamb

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Roasted Lamb is a tender, flavorful dish infused with garlic, herbs, and olive oil, roasted to perfection with a crispy crust and juicy center. Ideal for holidays, family dinners, or special occasions, it’s both elegant and surprisingly easy to make.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

• 1 leg of lamb (4–5 lbs), bone-in or boneless
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 5 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp salt
• 1 tsp black pepper
• 1 onion, sliced (optional, for roasting bed)
• 2 carrots, chopped (optional, for roasting bed)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Pat the lamb dry with paper towels and make small incisions all over.
3. In a bowl, mix olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper into a paste.
4. Rub the paste over the lamb, working it into the cuts.
5. Arrange onions and carrots at the bottom of a roasting pan and place the lamb on top.
6. Roast uncovered for 20 minutes to brown the outside.
7. Reduce oven temperature to 350°F (175°C) and continue roasting for 1½–2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Remove from oven, tent loosely with foil, and rest for 15–20 minutes.
9. Slice and serve with roasted vegetables or mashed potatoes.

Notes

• Marinate the lamb for several hours or overnight for deeper flavor.
• For extra tenderness, slow-roast at 300°F (150°C) for 3–4 hours.
• Use a meat thermometer for accurate doneness.
• Make a simple gravy from the pan drippings for added richness.
• Resting the lamb ensures juicy, even slices.

Nutrition

• Serving Size: 1 slice (approx. 6 oz)
• Calories: 340
• Sugar: 0g
• Sodium: 520mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 36g
• Cholesterol: 110mg