Description
This bone-in leg of lamb recipe promises to be a show-stopping addition to your Easter feast, offering a symphony of flavors that will have your guests returning for seconds. Pair it with roasted vegetables or a fresh spring salad to complete your festive meal. Enjoy!
Ingredients
Scale
- 1 bone-in leg of lamb (about 5–6 pounds)
- 4 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- Zest of 1 lemon
- Salt and black pepper to taste
- 1 cup dry white wine or chicken stock
Instructions
- Prepare the Lamb: Preheat your oven to 350°F (175°C). Pat the leg of lamb dry with paper towels. Use a sharp knife to make small slits all over the lamb and insert a slice of garlic into each slit.
- Season the Lamb: Rub the entire surface of the lamb with olive oil. Combine rosemary, thyme, lemon zest, salt, and pepper in a small bowl. Generously rub this mixture over the lamb, pressing it into the slits as well.
- Roast the Lamb: Place the lamb in a roasting pan. Pour the white wine or chicken stock into the pan to keep the meat moist during roasting.
- Cook to Perfection: Roast the lamb in the preheated oven. For medium-rare, cook for about 20 minutes per pound, or until a meat thermometer inserted into the thickest part of the meat reads 135°F (57°C). Adjust the cooking time based on your preferred level of doneness.
- Rest Before Serving: Once done, remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
- Carve and Serve: Carve the lamb against the grain into thin slices and arrange on a serving platter. Garnish with additional fresh herbs if desired and serve with your favorite sides.
