Description
A tender and flavorful roasted lamb leg seasoned with garlic, rosemary, and olive oil, served with roasted potatoes and carrots for a comforting and impressive meal.
Ingredients
Scale
- 4 to 5 pounds bone in lamb leg
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 pound baby potatoes
- 3 large carrots, cut into chunks
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl combine olive oil, minced garlic, rosemary, salt, and black pepper to form a paste.
- Place the lamb leg in a roasting pan and arrange the potatoes and carrots around it.
- Rub the garlic herb mixture evenly over the lamb.
- Roast for about 1 hour and 30 minutes until internal temperature reaches about 135°F for medium.
- Remove from oven and let the lamb rest for 10 to 15 minutes.
- Slice the lamb and serve with the roasted vegetables and pan juices.
Notes
- Allow the lamb to reach room temperature before roasting for even cooking.
- Use a meat thermometer for the best accuracy.
- Let the meat rest before slicing to keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg