Baked Herb-Roasted Lamb with Garlic and Rosemary
Tender lamb leg roasted with fresh garlic and rosemary, perfect for a Passover main course honoring tradition. This middle eastern-inspired passover ready in about 120 minutes pairs bone-in leg of lamb, garlic cloves, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pounds bone-in leg of lamb
- 6 cloves, minced garlic cloves
- 3 tbsp, chopped fresh rosemary
- 1/4 cup olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a small bowl, combine 6 minced garlic cloves, 3 tbsp chopped fresh rosemary, 1/4 cup olive oil, 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 2 tbsp lemon juice to form a marinade.
- Step 2: Pat dry the 4-pound bone-in leg of lamb with paper towels. Rub the marinade evenly all over the lamb, ensuring it coats every surface.
- Step 3: Place the lamb on a roasting rack in a roasting pan and roast in the oven for about 1 hour 30 minutes to 1 hour 45 minutes, or until an internal temperature of 135°F for medium-rare is reached.
- Step 4: Remove the lamb from the oven and tent with foil. Let rest for 15 minutes before carving to allow juices to redistribute.
Frequently asked questions
How long does Baked Herb-Roasted Lamb with Garlic and Rosemary take to make?
Total time is about 120 minutes (15 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb-Roasted Lamb with Garlic and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in leg of lamb from drying out.
Can I substitute ingredients in Baked Herb-Roasted Lamb with Garlic and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb-Roasted Lamb with Garlic and Rosemary for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Herb-Roasted Lamb with Garlic and Rosemary?
Middle Eastern passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe was a hit at my Seder dinner. The lamb was tender and the herbs were beautifully balanced.
- ★★★★★
Loved it! So easy and flavorful. I'll make this again and again.
- ★★★★★
Perfect for Passover! The rosemary and garlic made the lamb so aromatic, and my whole family raved about it.
