Leg of Lamb with Garlic and Rosemary

A classic roasted leg of lamb seasoned with a fragrant paste of garlic, rosemary, and sea salt. This impressive main dish is perfect for special occasions and serves up tender, flavorful meat with rich pan juices.

8 servings

2 hr 40 min

Published October 4, 2025

Ingredients

•1 whole semi-boneless leg of lamb
•4 cloves garlic cloves
•1 tablespoon fine sea salt
•2 tablespoons chopped fresh rosemary
•½ teaspoon black pepper
•¼ cup dry red wine or beef broth

Cooking Instructions

1.
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
5 min
2.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
35 min
3.
Preheat oven to 350°F.
10 min
4.
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
105 min
5.
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
5 min

Cooking Instructions

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

5 min

Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

35 min

Preheat oven to 350°F.

10 min

Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

105 min

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

5 min