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Sliced roast leg of lamb on a wooden board, showing a browned crust and tender, juicy meat as it’s being carved.

Roast Leg of Lamb with Garlic and Rosemary

This roast leg of lamb with garlic and rosemary is oven-baked until tender and served with potatoes, onions, and rich pan juices. A simple roast lamb recipe for Easter, Christmas, or Sunday dinner. 
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Additional time20 minutes
Total Time 2 hours 30 minutes

Ingredients

  • 3 kg bone-in leg of lamb
  • 100 ml white wine
  • 50 ml extra virgin olive oil
  • 100 ml water
  • 1½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 potatoes sliced
  • 2 onions sliced
  • 10 cloves garlic
  • 4 rosemary sprigs
  • 2 tablespoon honey
  • 1 tablespoon vinegar

Instructions

  • Take the lamb out of the fridge at least 1 hour before roasting.
  • Preheat the oven to 425°F / 220°C (390°F convection / 200°C fan) and set the rack to the middle level.  
  • Place the lamb in a roasting pan, pour the white wine over the meat, drizzle the extra virgin olive oil evenly across the top, and add the water to the pan. Season the lamb with salt and black pepper.   
  • Roast the leg of lamb for 1 ½ hours, basting occasionally.
  • Take the leg of lamb out of the oven and place it on a plate.
  • Place the sliced potatoes, sliced onions, garlic, and rosemary in the roasting pan. Return the lamb to the roasting pan over the vegetables and roast for 25 minutes at 390°F / 200°C (355°F convection / 180°C fan).  
  • Combine the honey and vinegar in a small bowl, brush the mixture over the lamb, and roast for a further 25 minutes. 
  • Rest the lamb for 15–20 minutes before slicing and serving with the vegetables.

Notes

Baste for Extra Flavor: I like spooning the pan juices over the lamb occasionally while it roasts to keep the meat moist and flavorful. 
Keep the Vegetables Even: Spread the potatoes and onions evenly in the pan, so they cook properly and absorb the lamb juices. 
Let the Lamb Rest: Allowing the lamb to rest for 15–20 minutes helps keep the meat juicy when carving. 
Add a Little Liquid if Needed: If the roasting pan becomes too dry during cooking, I sometimes add a small splash of water or wine to prevent the vegetables from sticking. 

Nutrition

Calories: 479kcal | Carbohydrates: 27g | Protein: 51g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 151mg | Sodium: 592mg | Potassium: 1200mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 24mg | Calcium: 44mg | Iron: 5mg