Garlic Rosemary Roast Lamb Recipe

Prep Time: 15 minutes
Marinating Time: 2 hours (or overnight)
Cook Time: 1.5 to 2 hours
Total Time: 3 hours

This Garlic Rosemary Roast Lamb Recipe is a flavorful and succulent dish, perfect for special occasions like Thanksgiving. The combination of garlic and fresh rosemary enhances the natural flavors of the lamb, making it a standout centerpiece for your holiday table.

This recipe is straightforward and requires minimal ingredients, allowing the quality of the lamb to shine through. It’s an excellent choice for anyone looking to impress their guests with a delicious and aromatic meal.

Succulent Garlic Rosemary Roast Lamb

This roast lamb features a tender leg of lamb marinated with garlic, rosemary, olive oil, and seasoning, resulting in a juicy and aromatic dish. The cooking process takes about 2 hours, and it serves 6-8 people, making it ideal for family gatherings or festive celebrations.

Ingredients

1 leg of lamb (about 4-5 pounds)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Dijon mustard (optional)
1 cup chicken or beef broth (for roasting)

Instructions

Prepare the Marinade: In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, pepper, and Dijon mustard (if using).
Marinate the Lamb: Rub the marinade all over the leg of lamb, ensuring it is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Roast the Lamb: Place the marinated lamb in a roasting pan. Pour the broth into the bottom of the pan to keep the meat moist during cooking. Roast for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Rest the Meat: Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute for a more tender result.
Serve: Slice the lamb and serve with your favorite sides, drizzling some of the pan juices over the meat for added flavor.