Roasted Bone-In Lamb Leg with Rosemary and Lemon

Leg of lamb is the perfect holiday roast all year round. A simple lemon and rosemary rub add bright, peppery flavors to...
Contributor
Roasted Bone-In Lamb Leg with Rosemary and Lemon
Farhod Family

Roasted Bone-In Lamb Leg with Rosemary and Lemon

Leg of lamb is the perfect holiday roast all year round. A simple lemon and rosemary rub add bright, peppery flavors to this flavorful cut of meat. Serve with tzatziki dip or chimichurri.

Ingredients

  • 1 bone-in leg of lamb (5 to 7 pounds), at room temperature
  • Olive oil
  • Salt and freshly ground black pepper
  • 3 sprigs fresh rosemary, needles finely chopped
  • 2 lemons, zested and 1 juiced

Directions

Preheat the broiler.

Rub the leg of lamb all over with olive oil, about 3 tablespoons. Sprinkle the whole leg generously with salt and pepper. Wrap some foil around the tip of the bone, to prevent it from burning.

Place the lamb in a roasting pan fitted with a rack. Place the roasting pan in the oven and broil each side until golden brown, about 5 minutes on each side.

Remove the lamb from the oven and turn the oven to 325 degrees F. Loosely tent foil over the top of the whole lamb.

Return the lamb to the oven and cook to desired doneness, about 1 ½ hours for medium rare, or an internal temperature of 135 degrees F.

Rest the lamb for 10 to 15 minutes before slicing.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.