Lamb Roast

A Lamb Roast with garlic and rosemary is an elegant main dish that is easier to cook than you think. Doesn’t this look scrumptious?

Sliced leg of lamb roast is good with a little mint jelly.

Lamb Roast, a tasty delight

This year Don and I will be eating Lamb Roast for Easter. What will you serve? We like ours baked in the oven with rosemary and garlic. And we usually buy it with the bone removed, which makes carving it easier. Leave it rolled while cooking, and remove the netting to carve and serve. Sprinkle with rosemary, cut a few slits and insert sliced garlic, and bake. Simple.

A boneless leg of lamb comes wrapped in a net.

Use a meat thermometer and you’ll know when the meat is cooked to your liking. The temperature should be 140°F for rare and 175°F for well done. Don and I like it medium, so about 160°F is perfect.

What You Need

You will need a small knife, a shallow pan with a rack, and a meat thermometer (affiliate link; I like the kind that can be left in the oven the whole time).

Roast Lamb with Garlic and Rosemary Recipe

Lamb Roast with Rosemary and Garlic

Boneless leg of lamb roast is juicy and delicious with rosemary and garlic.

• Author: Recipe Idea Shop/Lois Carter Crawford
• Prep Time: 10 minutes
• Resting Time: 15 minutes
• Cook Time: 80 minutes
• Total Time: 105 minutes
• Yield: 8 1x
• Category: Lamb, Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 4-pound boneless leg of lamb
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon dried rosemary leaves ((or a couple sprigs of fresh rosemary))
• ½ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Heat the oven to 300°F.
2. Peel and slice the garlic into thin slices.
3. For each slice of garlic you have, slice a one-inch slit in the lamb roast across the top. Insert a slice of garlic.
4. Spread the olive oil over the roast.
5. Sprinkle the roast with rosemary, salt and pepper.
6. Put the lamb roast on a rack in a shallow roasting pan.
7. Bake uncovered for 12 minutes per pound (for rare, 140°F) or 18 minutes per pound (for well done. 175°F). Check the temperature of the thickest part with a meat thermometer.
8. Remove the roast from the oven, loosely cover with aluminum foil, and let rest for 15 minutes before carving.

Keywords: baked lamb, leg of lamb, Roast Lamb

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Nutrition Label Lamb Roast. Each serving is about 6-8 ounces of sliced lamb.

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Lamb Roast. So easy in a slow oven.

Rosemary & Garlic Lamb Roast. SO good.