Herb-Roasted Leg of Lamb with Garlic and Rosemary

By AislePrompt Editorial · ·

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.

Succulent leg of lamb roasted with fresh garlic and rosemary, delivering a fragrant and tender main dish perfect for family celebrations. This Mediterranean-inspired lamb recipe, ready in about 130 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 480 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.

Prep: 20 min Cook: 110 min Serves 8 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 3 tbsp chopped fresh rosemary, 6 minced garlic cloves, 1/4 cup olive oil, 2 tbsp kosher salt, 1 tbsp black pepper, and 1 tbsp lemon zest to create an herb paste.
  2. Step 2: Pat dry 5 lbs bone-in leg of lamb and rub the herb paste all over the surface, pressing it into the meat.
  3. Step 3: Place the lamb on a rack in a roasting pan. Roast at 425°F for 20 minutes to develop a crust, then reduce oven temperature to 350°F.
  4. Step 4: Continue roasting uncovered for an additional 1 hour 15 minutes to 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
  5. Step 5: Remove from oven, tent loosely with foil, and let rest for 20 minutes before slicing. Optionally, pour 1/2 cup dry white wine into the pan juices and scrape the pan to make a simple sauce to serve alongside.

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