English-Style Roast Lamb with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender roast lamb infused with fresh rosemary and garlic, inspired by English heritage flavors, perfect for a cozy Sunday dinner. This British-inspired lamb recipe, ready in about 110 minutes, pairs bone-in leg of lamb, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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.

Prep: 20 min Cook: 90 min Serves 6 British cuisine 520 cal/serving

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Ingredients

4 lbs bone-in leg of lamb
3 tbsp chopped fresh rosemary
6 cloves minced garlic cloves
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tbsp lemon zest
1 cup (for gravy) red wine
1 cup (for gravy) beef broth

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Instructions

Step 1: Preheat the oven to 375°F. In a small bowl, mix 3 tbsp chopped fresh rosemary, 6 cloves minced garlic, 4 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, and 1 tbsp lemon zest to form a herb paste.
Step 2: Pat dry the 4 lb bone-in leg of lamb and rub the herb paste all over the surface, pressing it into the meat.
Step 3: Place the lamb on a roasting rack in a roasting pan and roast for 1 hour 30 minutes, or until an internal temperature of 135°F for medium-rare is reached, basting occasionally with the pan juices.
Step 4: Remove the lamb from the oven and cover loosely with foil; let rest for 15 minutes before carving.
Step 5: Meanwhile, place the roasting pan over medium heat on the stove, add 1 cup red wine and 1 cup beef broth, scraping up browned bits to make a rich gravy. Simmer for 8-10 minutes until reduced by half and slightly thickened.
Step 6: Serve sliced lamb drizzled with the rosemary-garlic pan gravy.