Best 11 Roast Leg Of Lamb With Rosemary Recipes

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Indulge in the culinary delight of our succulent Roast Leg of Lamb with Rosemary, a classic dish that embodies the essence of rustic elegance. This exquisite recipe showcases a tender and flavorful leg of lamb, expertly roasted to perfection and infused with the aromatic essence of fresh rosemary. Accompanying this centerpiece are two tantalizing variations – the Rosemary and Garlic Butter Sauce, a rich and savory complement that elevates the lamb's natural flavors, and the Mint Jelly, a refreshing and tangy condiment that adds a vibrant contrast to the richness of the meat. Prepare to embark on a culinary journey that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup minced fresh rosemary
1/4 cup finely chopped onion
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 bone-in leg of lamb (5 to 6 pounds), trimmed

Steps:

  • Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 318 calories, Fat 18g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

ROSEMARY AND GARLIC ROAST LEG OF LAMB



Rosemary and Garlic Roast Leg of Lamb image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
  • Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

ROAST LEG OF LAMB WITH ROSEMARY



Roast Leg of Lamb with Rosemary image

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Provided by JMASS

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8

¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Steps:

  • In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC



Roast Leg of Lamb With Rosemary and Garlic image

This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

4 1/2 lbs leg of lamb
2 garlic cloves, cut into thin slivers
2 tablespoons fresh rosemary
1 tablespoon oil
salt
fresh ground pepper

Steps:

  • Preheat your oven to 350f.
  • With a small, sharp knife cut slits all over the lamb (top and bottom).
  • Insert the slivers of garlic, and the rosemary sprigs.
  • Brush the lamb with the oil and season with salt and pepper.
  • Place on a wire rack in a baking tin and pour in 3/4 cup of water.
  • Roast for about 2 hours basting often with the pan juices.
  • remove from oven and cover loosely with foil.
  • Allow to"rest" for about 15 minutes before carving.
  • We serve with roasted vegetables, peas, gravy and mint jelly.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC



Roast leg of lamb with rosemary and garlic image

A roasted leg of lamb is always a treat but it's even better when studded with garlic and served with fresh mint sauce.

Provided by Allegra McEvedy

Categories     Main course

Yield Serves 4-6

Number Of Ingredients 11

2kg/4lb 8oz leg of lamb
1 bulb garlic
large bunch rosemary
sea salt and black pepper
2 carrots, roughly chopped
3 white onions, quartered
250ml/9fl oz dry white wine
olive oil
1 tbsp caster sugar
3 tbsp white wine vinegar
6 sprigs mint, leaves only, finely chopped

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
  • Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper.
  • Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45 minutes.
  • For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
  • Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
  • When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
  • Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC



Roast lamb studded with rosemary & garlic image

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Provided by Paul Merrett

Categories     Main course

Time 1h55m

Number Of Ingredients 8

leg of lamb weighing 2.5kg/5lb 8oz
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1.2l beef or lamb stock

Steps:

  • Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
  • Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
  • If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
  • Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
  • Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
  • Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium

ROAST LEG OF LAMB WITH ANCHOVY, GARLIC AND ROSEMARY



Roast Leg of Lamb With Anchovy, Garlic and Rosemary image

Provided by Aleksandra Crapanzano

Categories     dinner, main course

Time 2h

Yield Serves 4

Number Of Ingredients 10

1 4-pound bone-in leg of lamb
4 large garlic cloves, peeled and sliced lengthwise into thirds
20 anchovy fillets in oil, drained
1 bunch rosemary
6 tablespoons butter, softened
Freshly ground black pepper
1 2/3 cups white wine
Juice of 1 lemon
Salt, as needed
1 small bunch of watercress, to garnish (optional)

Steps:

  • Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
  • Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
  • Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
  • Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

Nutrition Facts : @context http, Calories 1033, UnsaturatedFat 32 grams, Carbohydrate 7 grams, Fat 71 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 33 grams, Sodium 1428 milligrams, Sugar 1 gram, TransFat 1 gram

ROAST LEG OF LAMB WITH JUNIPER & ROSEMARY



Roast leg of lamb with juniper & rosemary image

Matt rubs his lamb with a few simple aromatics for a no-fuss Sunday lunch

Provided by Matt Tebbutt

Categories     Main course

Time 2h30m

Number Of Ingredients 7

3 garlic cloves , crushed
2 rosemary sprigs, leaves picked and chopped
1 tsp black peppercorns , crushed
3 juniper berries , crushed
about 1 tbsp olive oil
1 whole leg of lamb about 3kg
250ml white wine

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Mix the garlic, rosemary, peppercorns and juniper together with enough olive oil to make a paste. Remove the lamb from the fridge and vigorously rub with the paste, then set aside for about 1 hr while the lamb comes up to room temp.
  • Place the leg into a roasting tin and roast for about 1 hr 45 mins. Remove the lamb and allow to rest on a board wrapped in foil for at least 30 mins. This will give you lamb that is still slightly pink in the middle. If you prefer your meat well done, cook for 2 hrs, then leave to rest as stated.
  • Pour off as much fat from the pan as you can, then place the pan on a direct heat, scraping up any bits. Pour in the wine, bring to the boil and reduce a little scraping the pan with a wooden spoon. Strain the juices into a saucepan and season to taste. When the lamb has rested, slice it. Tip any juices into the sauce, then reheat and serve.

Nutrition Facts : Calories 641 calories, Fat 36 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 36 grams fiber, Protein 73 grams protein, Sodium 0.42 milligram of sodium

LEG OF LAMB WITH GARLIC AND ROSEMARY



Leg of Lamb with Garlic and Rosemary image

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC



Roast Leg of Lamb with Rosemary and Garlic image

Categories     Garlic     Herb     Lamb     Roast     Easter     Low Carb     Rosemary     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

1 6- to 7-pound leg of lamb, trimmed of excess fat
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon finely grated lemon peel
1 garlic clove, minced
1/4 cup water
Fresh rosemary sprigs

Steps:

  • Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.
  • Preheat oven to 350°F. Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about 1hours. Transfer to platter. Tent loosely with foil; let stand for 15 minutes.
  • Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.
  • Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.

ROSEMARY ROASTED LAMB



Rosemary Roasted Lamb image

Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 5

1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary
1 leg of lamb (7 to 9 pounds)

Steps:

  • Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.

Tips:

  • For the best results, use a meat thermometer to ensure that the lamb is cooked to your desired doneness.
  • Allow the lamb to rest for at least 15 minutes before carving to allow the juices to redistribute.
  • Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or mint sauce.
  • If you don't have a meat thermometer, you can check the lamb for doneness by inserting a knife into the thickest part of the meat. If the juices run clear, the lamb is cooked.
  • To make a quick and easy mint sauce, simply combine chopped mint, vinegar, and sugar in a bowl.

Conclusion:

Roast leg of lamb with rosemary is a classic dish that is perfect for a special occasion. The lamb is tender and flavorful, and the rosemary adds a delicious aroma. This dish is sure to impress your guests.

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