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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.

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)

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

Find it online: https://thefamilycooking.com/roasted-lamb/