Baked Herb-Roasted Lamb with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender lamb leg roasted with fresh garlic and rosemary, perfect for a Passover main course honoring tradition. This Middle Eastern-inspired Passover recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Remove the lamb from the oven and tent with foil. Let rest for 15 minutes before carving to allow juices to redistribute.