Garlic-And-Herb-Crusted Leg Of Lamb Recipe

Name: Garlic-And-Herb-Crusted Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 heads garlic, cloves separated but not peeled; 3 cloves garlic, minced; 1 tablespoon minced rosemary, plus 3 sprigs; 1 tablespoon minced thyme; 1 bone-in leg of lamb, aitch bone removed; Salt; Freshly ground pepper; 1 large sweet onion, cut into 1/2-inch-thick wedges; 2 large carrots, cut on the diagonal 1/2 inch thick; 2 large celery ribs, cut on the diagonal 1/2 inch thick

Servings: persons

1/4 cup extra-virgin olive oil, plus more for drizzling
2 heads garlic, cloves separated but not peeled
3 cloves garlic, minced
1 tablespoon minced rosemary, plus 3 sprigs
1 tablespoon minced thyme
1 bone-in leg of lamb, aitch bone removed
Salt
Freshly ground pepper
1 large sweet onion, cut into 1/2-inch-thick wedges
2 large carrots, cut on the diagonal 1/2 inch thick
2 large celery ribs, cut on the diagonal 1/2 inch thick

1
Preheat the oven to 400u00b0. In a small bowl, combine the 1/4 cup of olive oil with the minced garlic, rosemary and thyme.
2
Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, onion, carrots and celery with a generous drizzle of olive oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.
3
Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145u00b0 for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.
4
Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables.

853

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for drizzling, 2 heads garlic, cloves separated but not peeled, 3 cloves garlic, minced, 1 tablespoon minced rosemary, plus 3 sprigs, and more.

Yes, Garlic-And-Herb-Crusted Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic-And-Herb-Crusted Leg Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions