Italian · Dinner
Roast Leg of Lamb with Rosemary
A bone-in Italian lamb leg roasted with garlic and rosemary, rubbed with olive oil and seasoned with salt and black pepper until golden-brown and medium-rare inside. Served with roasted potatoes, pan juices, and fresh lemon for brightness.
$8
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
479Calories
42.1gProtein
25.3gFat
19.7gCarbs
1.8gSugar
3.1gFiber
907mgSodium
162mgChol
8.4gSat Fat
896mgPotassium
65mgCalcium
4.1mgIron
2.1mcgVitamin B12
22mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
Instructions
1
Prep
Pat lamb dry, cut small slits into surface, insert garlic cloves and rosemary sprigs into slits, rub all over with olive oil, season with salt and black pepper.
2
Roast
Place lamb and potatoes in roasting tray, roast at 425°F (220°C) for 20 minutes until surface browns and sizzles.
3
Roast
Reduce heat to 325°F (163°C) and roast 40–55 minutes until meat thermometer reads 130–135°F (54–57°C) for medium-rare.
4
Rest
Transfer lamb to plate, tent loosely with foil, and rest 15 minutes.
5
Plate
Carve lamb from bone, arrange with roasted potatoes, spoon pan juices over top, finish with lemon squeeze.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in cut lamb leg
- 6 cloves6 cloves garlic
- 4 sprigs4 sprigs fresh rosemary
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 7 oz200g baby potatoes
- 11 lemon
