meat

roasted

for guests

main course

tender

International

all seasons

Hot

Roasted Lamb with Rosemary

Name: Roasted Lamb with Rosemary
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: 2 kg Lamb leg (bone-in); 6 sprigs Fresh rosemary; 6 cloves Garlic; 4 tbsp Olive oil; 2 tsp Salt; 1 tsp Freshly ground black pepper; 1.2 kg Potatoes (e.g., Yukon Gold); 400 g Carrots; 1 large Red onion

Difficulty

medium

Time

2h 25m

Price Category

expensive

Calories

Medium

Prepare a truly festive dish that is guaranteed to enchant your guests! This rosemary roasted lamb is crispy on the outside, tender and juicy on the inside, packed with aromatic spices. It's a perfect choice for family lunches or special occasions, and its preparation isn't complicated, just requires a little attention. The combination of fresh rosemary and garlic gives the meat a heavenly flavor that makes every bite unforgettable. Don't hesitate to try this classic yet special recipe!

ingredients

6 Servings

2 kg Lamb leg (bone-in)6 sprigs Fresh rosemary6 cloves Garlic4 tbsp Olive oil2 tsp Salt1 tsp Freshly ground black pepper1.2 kg Potatoes (e.g., Yukon Gold)400 g Carrots1 large Red onion

Steps

Preparation and Seasoning

Preheat your oven to 200°C (180°C for fan-assisted ovens). Wash the lamb leg, pat it dry, then make several deep incisions with a sharp knife. Peel and thinly slice the garlic, then insert the slices into the incisions along with half of the rosemary sprigs. Rub the meat with olive oil, then season generously with salt and pepper on all sides.

Prepare Vegetables

Peel and cut the potatoes, carrots, and red onion into larger chunks. In a large roasting pan, toss them with the remaining olive oil, salt, pepper, and the rest of the rosemary sprigs. Spread them evenly at the bottom of the pan.

Roasting

Place the seasoned lamb leg on top of the vegetables in the roasting pan. Put it into the hot oven and roast for 20 minutes at 200°C. Then, reduce the temperature to 180°C (160°C for fan-assisted ovens) and continue to roast for another 90-100 minutes, or until the internal temperature of the meat reaches your desired doneness (e.g., 60°C for medium-rare, 65°C for medium). Baste the lamb a few times during roasting with the pan juices.

Rest and Serve

Once the lamb is cooked, remove it from the oven, loosely tent it with aluminum foil, and let it rest for at least 15-20 minutes before slicing. Then, slice the lamb and serve it with the roasted vegetables. Enjoy your meal!

Extra Tips

► Take the lamb leg out of the fridge at least 30 minutes before roasting to bring it to room temperature, ensuring it cooks more evenly.

► Baste the meat a few times during roasting with the juices collected at the bottom of the pan to keep it even juicier.

► Rest the meat for at least 15-20 minutes under aluminum foil before slicing, allowing the juices to redistribute and making it even more tender.

Nutrition

	Per 100g	Per Serving 250g / 8.8 oz
Calories	280 kcal	700 kcal
Protein	25g	62.5g
Fat	18g	45g
Carbohydrate	5g	12.5g
Fiber	1g	2.5g
Sugar	1g	2.5g

Download

App Store