Roast Leg of Lamb

Name: Roast Leg of Lamb
Total time: 150 min
Ingredients: One 4 1/2-pound leg of lamb, tied; 3 garlic cloves; 1/2 cup rosemary needles, chopped; 3 tablespoons extra-virgin olive oil; Kosher salt; Pepper

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Chef April Bloomfield believes that a great leg of lamb doesn’t need much fuss. Here she rubs it with a simple garlic-and-rosemary paste before roasting until it’s juicy and delicious. Slideshow: More Lamb Recipes

By April Bloomfield

Updated on December 1, 2017

Active Time:

20 mins

Total Time:

2 hrs 30 mins

Yield:

6 to 8

Ingredients

One 4 1/2-pound leg of lamb, tied
3 garlic cloves
1/2 cup rosemary needles, chopped
3 tablespoons extra-virgin olive oil
Kosher salt
Pepper

Directions

Let the lamb stand at room temperature for 1 hour. Preheat the oven to 400°. Using the back of a knife, smash the garlic to a paste. Scrape into a small bowl and whisk in the rosemary and olive oil. Season the lamb generously with salt and pepper and rub the paste all over the lamb. Transfer to a shallow roasting pan.
Roast the lamb for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Transfer the lamb to a carving board and let rest for 15 minutes. Carve the lamb and serve.