Roast Leg of Lamb with Garlic and Rosemary
This roast leg of lamb is oven-roasted with garlic and rosemary until tender and well done. Potatoes and onions cook in the pan juices before the lamb is finished with a honey–white wine vinegar glaze.
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 medium potatoes sliced
- 2 onions sliced
- 10 cloves garlic
- 4 rosemary sprigs
- 2 tablespoon honey
- 1 tablespoon vinegar
Instructions
- Remove the leg of lamb from the refrigerator at least 1 hour before roasting.
- Preheat the oven to 425°F / 220°C and position the rack in the middle of the oven.
- Place 3 kg bone-in leg of lamb in a roasting pan. Pour 100 ml white wine over the meat, drizzle with 50 ml extra virgin olive oil, and add 100 ml water to the pan. Season the lamb with 1½ tsp salt and ½ tsp freshly ground black pepper.
- Roast the leg of lamb for 1 ½ hours, spooning the pan juices over the meat occasionally. Transfer the lamb to a plate.
- Add 4 medium potatoes, sliced, 2 onions, sliced, 10 cloves garlic, and 4 rosemary sprigs to the roasting pan. Spread the vegetables evenly, then return the lamb to the pan over the vegetables.
- Reduce the oven temperature to 390°F / 200°C and roast for 25 minutes.
- Mix 2 tbsp honey with 1 tbsp vinegar. Brush the mixture evenly over the lamb and roast for another 25 minutes, or until a thermometer inserted into the thickest part without touching the bone registers at least 160°F (71°C) for well-done lamb.
- Remove the lamb from the oven and rest it for 15–20 minutes before carving. Slice against the grain and serve with the potatoes, onions and pan juices.
Notes
Check Away from the Bone: For the well-done result shown in this recipe, I check that the thickest part has reached at least 160°F (71°C). Touching the bone with the thermometer can produce an inaccurate reading.
Keep the Pan Moist: If the roasting pan begins to look dry, add a small splash of water or white wine. This protects the pan juices and prevents the vegetables from sticking.
Spread the Vegetables Evenly: Keep the sliced potatoes and onions in an even layer so they cook consistently and have more contact with the lamb juices.
Allow the Full Rest: I leave the lamb untouched for 15–20 minutes before carving so fewer juices escape when it is sliced.
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
