Roasted Leg of Lamb with a Rosemary Crust Recipe

A Mediterranean leg of lamb with a fresh rosemary crust: juicy, fragrant, and ready in just over an hour. The festive centerpiece that always impresses without complicating your life.

📝 Ingredients

• 2 bone-in legs of lamb (approximately 6 pounds (2.7 kg) each)
• 12 garlic cloves (peeled)
• 2 tablespoons extra virgin olive oil, divided (30 ml)
• Coarse sea salt
• Freshly ground black pepper
• 6 tablespoons fresh rosemary leaves, finely minced and divided (18 g)

👨‍🍳 Instructions

1. 1Preheat the oven to 450°F (230°C). Place the rack in the lower third of the oven.
2. 2Using a paring knife, make 6 incisions in each leg of lamb and insert a garlic clove into each one.
3. 3Season generously with coarse sea salt and freshly ground black pepper on all sides.
4. 4Cover the outer surface of each leg with the finely minced fresh rosemary.
5. 5Place the meat in a large bowl, drizzle with olive oil, cover with plastic wrap, and let stand at room temperature for 1 hour.
6. 6Transfer the lamb to a roasting rack and cover with aluminum foil.
7. 7Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the meat reaches an internal temperature of 135°F (57°C) for medium.
8. 8Remove the foil and broil for 3 to 5 minutes until the rosemary crust is golden and crispy.
9. 9Remove the lamb from the oven, transfer to a serving platter, and cover with aluminum foil. Let rest for 15 minutes before carving.
10. 10Carve with a non-serrated carving knife and serve warm with the pan juices.