My Favorite Sunday Lamb
This roast leg of lamb recipe is my go-to for a special Sunday dinner. It feels fancy but is really an easy lamb roast. The garlic and rosemary lamb smells so good while it cooks. It fills the whole house with warmth.
I love using a semi-boneless leg of lamb. It cooks evenly and is simple to carve. One year, I used so much garlic my grandson called it “the vampire special.” I still laugh at that. What’s your favorite smell from the kitchen?
A Little Story & A Big Tip
I first made this for an Easter dinner years ago. Everyone loved it. Now it’s my top Easter dinner idea. It also makes a wonderful Passover main dish for those who celebrate.
Here’s why this matters. Letting the meat rest after roasting is key. It keeps all the tasty juices inside. Rushing this step means dry meat. Patience makes perfect here.
Garlic and Rosemary Magic
Poking those garlic slivers into the lamb is fun. It’s like giving the meat little flavor pockets. The rosemary and salt crust gets so crispy. Doesn’t that smell amazing?
*Fun fact: Rosemary grows like a bush in warm places. People used to think it improved memory!* Rubbing the herb mix all over is the best part. Your hands will smell wonderful for hours.
The Secret Sauce
Do not skip the red wine pan sauce. Those browned bits in the pan are flavor gold. The wine lifts them up and makes a rich sauce. It ties the whole dish together.
This is the second “why this matters.” A good sauce turns a great roast into a memorable meal. It shows you cared about every step. Do you prefer gravy or a thinner sauce like this?
Your Turn to Cook
Learning how to cook lamb might seem scary. But this recipe is very friendly. The oven does most of the work. You just need to check the temperature.
I promise it will impress your family. It has impressed mine for decades. What’s the first “fancy” meal you ever tried to make? I’d love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| semi-boneless leg of lamb | 1 (about 5 to 7 pounds) | |
| garlic cloves | 6 | cut into slivers |
| fresh rosemary leaves | 3 tablespoons | or 1 tablespoon dried |
| coarse salt | 1 tablespoon | |
| freshly ground pepper | 2 teaspoons | |
| dry red wine | 1 cup |
Instructions
Step 1: First, get your leg of lamb recipe ready. Preheat your oven to 350°F. Pat your semi-boneless leg of lamb dry with a paper towel. This easy lamb roast starts with a good trim. Leave just a thin, cozy blanket of fat. (A dry roast is key for a good sear!)
Step 2: Now, give it flavor! Make little slits all over the roast leg of lamb. Tuck slivers of garlic into each one. Chop fresh rosemary with coarse salt and pepper. Rub this garlic and rosemary lamb all over. Doesn’t that smell amazing already?
Step 3: Place the lamb on a rack in your pan. Roast it for about two hours. You’ll know how to cook lamb right with a thermometer. It should read 130°F for medium-rare. Let it rest on a platter. This makes it so juicy!
Step 4: Time for the red wine pan sauce! Put the roasting pan on the stove. Pour in a cup of dry red wine. Scrape up all those tasty browned bits. Boil until the sauce is thick and lovely. What’s your favorite sauce for Sunday dinner recipes? Share below!
Creative Twists
Add lemon zest to the rosemary rub for a sunny, bright flavor. Use pomegranate juice instead of red wine for a fruity, sweet sauce. Stuff the slits with thin slices of anchovy for a deep, savory taste. Which one would you try first? Comment below!Serving & Pairing Ideas
This garlic and rosemary lamb is perfect for Easter dinner ideas. Serve it with buttery mashed potatoes. The red wine pan sauce is wonderful on them. For a Passover main dish, try roasted carrots and crispy potatoes. A simple green salad is always nice, too. Which would you choose tonight?
Making Your Beautiful Lamb Last
Let’s talk about leftovers. A big roast means future meals. Cool the lamb completely first. Then wrap slices tightly. They will keep in the fridge for three days. For longer storage, the freezer is your friend. Use heavy foil or freezer bags. It will stay good for up to three months.
I remember my first big roast. I didn’t wrap it well. It dried out in the fridge. Now I know better. Reheat slices gently in a pan with a little broth. This keeps them juicy. You can also use your oven on a low heat. Batch cooking like this saves time and money. It turns one Sunday effort into easy weekday wins.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Even grandmas run into little problems. First, your garlic might fall out. Just push the slivers deep into the meat. If they pop out, don’t worry. The flavor is already inside. Second, the salt and herb rub might not stick. Pat your lamb very dry first. A dry surface helps the seasoning cling.
Third, the pan sauce might look thin. Let it boil a bit longer. It will thicken up nicely. I once added the wine too fast. I learned to scrape the pan slowly. Getting these small steps right builds your confidence. It also makes the flavors in your garlic and rosemary lamb truly shine. Which of these problems have you run into before?
Your Quick Questions, Answered
How long to cook a leg of lamb per pound?
For a medium-rare roast leg of lamb, plan for about 15 minutes per pound. A 5-pound roast will take roughly 75 minutes. Always use a meat thermometer for the best result. This is the most reliable part of any easy lamb roast recipe. The total time can change based on your oven and the roast’s shape.
What temperature should a leg of lamb be cooked to?
Take your lamb out of the oven at 130 degrees. This is for medium-rare meat. The temperature will rise as it rests. This is the key to juicy, tender meat. Knowing how to cook lamb to the right temp prevents it from drying out. It makes for a perfect Sunday dinner or holiday main dish.
What is the best way to season a leg of lamb?
The best way is this garlic and rosemary rub. Make little cuts in the meat. Tuck garlic slivers inside. Rub the chopped rosemary, salt, and pepper all over. This simple seasoning is a classic for a reason. It creates amazing flavor in every bite. This leg of lamb recipe is a favorite for Easter dinner ideas and Passover.
Should you cover a leg of lamb when roasting?
No, do not cover it. Roasting it uncovered gives you a lovely, browned crust. That crust adds so much flavor. Covering it would steam the meat. You want that nice, roasted texture. This is true for most roast leg of lamb recipes. The beautiful browning makes your dinner look as good as it tastes.
What to serve with roasted leg of lamb?
Roasted potatoes are my go-to. They cook right in the lamb’s drippings. Add some green beans or spring peas. Mint jelly is a nice traditional touch. Don’t forget the red wine pan sauce from the recipe! It pulls the whole plate together. This makes a wonderful, complete meal for any special gathering.
How do you keep lamb from drying out?
Two things are vital. First, do not overcook it. Use that thermometer. Second, let it rest after roasting. Rest for 15 to 20 minutes. This lets the juices settle back into the meat. A fun fact: a semi-boneless leg of lamb cooks more evenly than a bone-in one. This also helps prevent drying.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this recipe as much as I do. It feels like a celebration on a plate. The smell of garlic and rosemary fills the whole house. It tells everyone something good is coming. This roast is wonderful for holidays or a simple family Sunday.
I would love to hear about your cooking adventure. Did your family enjoy it? What did you serve alongside it? Your stories make my day. Have you tried this recipe? Please tell me all about it in the comments below.
Happy cooking!
—Elena Rutherford
Garlic Rosemary Roasted Leg of Lamb
Description
A classic and elegant centerpiece, this Leg of Lamb is roasted with garlic and rosemary for a flavorful, tender main course.
Ingredients
Instructions
- Preheat oven to 350°F.
- Trim lamb of all but a thin layer of fat. With a small sharp knife, make slits all over lamb and insert garlic slivers. Chop rosemary with salt and pepper. Rub mixture all over lamb. Place lamb on a rack in a roasting pan.
- Roast about 1 3/4 to 2 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare. Transfer lamb to a platter and let rest for 15 to 20 minutes.
- While lamb rests, make sauce: Place roasting pan over medium-high heat. Add wine and bring to a boil, scraping up browned bits from bottom of pan. Boil until reduced by half, about 5 minutes. Strain into a small bowl and skim off fat. Serve sauce with lamb.
Notes
- Letting the lamb rest is crucial for juicy results. The sauce can be made ahead and reheated.