Lamb Roast
Slow-roasted leg of lamb with rosemary, garlic, and lemon. Crisp herbed crust, tender pink interior, the kind of roast that anchors a Sunday lunch. Surprisingly low-effort — 90% of the work is in the resting.
Prep Time
16 min
Cook Time
36 min
Servings
4
Calories
446 cal
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Smart Servings Scaler
- Lamb400 g
- Rosemary1
- Thyme1
- Black Pepper½ tsp
- Paprika1 tsp
- Garlic Powder1
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Lamb400 g
- Rosemary1
- Thyme1
- Black Pepper0.5 tsp
- Paprika1 tsp
- Garlic Powder1
Instructions
- 1
Take a 2-3 kg bone-in leg of lamb out of the fridge 1 hour before cooking — cold meat doesn't cook evenly. Score the fat in a diamond pattern (½ inch deep cuts).
- 2
Make a paste with 8 garlic cloves, 3 tbsp chopped rosemary, 2 tbsp olive oil, salt, pepper, and zest of 1 lemon. Rub all over the lamb, pushing into the score marks. Refrigerate uncovered for 1 hour (or overnight) — dries the surface for better browning.
- 3
Preheat oven to 220°C/425°F. Place lamb on a rack over a roasting pan. Roast at high heat for 20 minutes to brown the crust.
- 4
Reduce oven to 160°C/325°F. Continue roasting until internal temperature reaches 55°C/130°F for medium-rare (about 12-15 minutes per pound after the initial searing). Use a meat thermometer — guessing ruins lamb.
- 5
Remove from oven, tent loosely with foil, and rest at least 20 minutes. The temperature will rise 5°C/10°F as it rests (carry-over cooking). Resting is non-negotiable — slicing early loses all the juices.
- 6
Carve against the grain in thin slices. Serve with the pan juices (skim fat, add a splash of wine, reduce on stovetop for 5 minutes for instant gravy). Pair with roasted potatoes, green beans, mint sauce.
Watch how to make Lamb Roast
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💡 Expert Tips
- 1.Score the fat. Without scoring, the fat layer cooks unevenly and stays chewy. Scored fat renders into crackling crispness.
- 2.Use a meat thermometer. Lamb is expensive — don't ruin it by guessing. 130°F = medium-rare; 140°F = medium; over 150°F = grey, dry, and disappointing.
- 3.Bone-in is better than boneless. The bone conducts heat into the center, cooking the meat more evenly, and contributes flavor to the pan juices.
- 4.Rest 20 minutes minimum. The juices have been driven to the center by heat — resting redistributes them. Sliced early, all the juice runs onto the cutting board.
🔬 Why It Works
The two-stage cooking (high heat then low heat) gives you both deep browning AND even doneness. The initial 425°F sear triggers Maillard reactions on the surface (the crust). Dropping the heat lets the inside cook gently without the outside overcooking. The rosemary-garlic-lemon paste creates an aromatic crust as it heats. The 20-minute rest is essential — during cooking, muscle fibers contract and squeeze juices to the center; resting allows them to relax and reabsorb. A non-rested roast bleeds juice; a rested one stays moist on the plate.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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