Roasted Leg of Lamb with Rosemary and Garlic
A whole bone-in leg, studded with garlic and salted the night before, roasted hot then slow until the center just clears rare.
- Serves
- 6
- Prep
- 20 min (plus overnight marinate)
- Cook
- 1 hr 45 min
- Written
Method
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The night before, cut small slits all over the lamb with a paring knife and push a garlic sliver into each one.
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Mash the remaining garlic with the olive oil, rosemary, lemon zest, salt, and pepper into a paste, rub it over the whole leg, and refrigerate uncovered overnight so the surface dries out and the flavor sets in.
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An hour before cooking, pull the lamb out to lose its chill.
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Roast at 450°F for 20 minutes, until the surface has started to brown.
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Lower the oven to 325°F, pour the wine and stock into the roasting pan, and continue roasting until an instant-read thermometer reads 130°F at the thickest part, about 1 hour 15 minutes.
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Rest the lamb loosely tented with foil for 20 minutes before carving — the center will climb a few more degrees on its own.
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Strain the pan drippings into a saucepan and simmer until slightly reduced, then season with salt to taste.
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Carve against the grain into thick slices and serve with the pan jus.
Notes
Salting and slitting the leg the night before does two jobs at once: the exposed surface dries out enough to brown properly, and the garlic slivers cook from the inside, so every slice carries some even without a rub on the outside. The hot-then-slow roast is the same logic as a reverse sear on a smaller scale — brown the crust early, then let the oven’s lower half finish the center gently instead of overshooting it.
A thermometer matters more here than the clock does; a leg this size varies enough by shape that time alone will mislead you. If rosemary isn’t around, thyme works the same way. Leftovers make an excellent cold sandwich the next day with the jus reduced further into a spread.