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Rosemary Roasted Lamb

1 review
Total Time
Prep: 10 min. + chilling Bake: 2 hours 5 min. + standing

By Taste Of Home Editorial Team

Recipe by Matthew Lawrence

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2023

Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. —Matthew Lawrence, Vashon, Washington

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Test Kitchen Approved

Rosemary Roasted Lamb

1 review
Prep Time 10 min
Cook Time 2 hours 5 min
Yield 10 servings

Ingredients

  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 tablespoon minced fresh rosemary
  • 1 leg of lamb (7 to 9 pounds)
Text Ingredients

Directions

  1. Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan.
  2. Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts

5 ounce cooked lamb: 357 calories, 21g fat (6g saturated fat), 143mg cholesterol, 629mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 40g protein.

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