High-Roasted Garlic and Rosemary Leg of Lamb

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.

A succulent leg of lamb roasted with whole garlic cloves and fragrant rosemary, yielding tender, flavorful slices perfect for a special occasion. This Mediterranean high-protein recipe, ready in about 115 minutes, pairs bone-in leg of lamb, garlic cloves, and fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 "Build a week of meals around this recipe" 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: 95 min Serves 8 Mediterranean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. With a small knife, make 10 small incisions all over the 5 lb bone-in leg of lamb and insert 10 whole peeled garlic cloves and 4 fresh rosemary sprigs into these slits.
  2. Step 2: Rub the lamb evenly with 3 tbsp olive oil, then sprinkle 2 tbsp kosher salt and 1 tbsp black pepper all over the surface.
  3. Step 3: Place the lamb on a roasting rack in a roasting pan and roast for 20 minutes at 425°F to develop a crust.
  4. Step 4: Reduce oven temperature to 350°F and continue roasting for 1 hour 15 minutes more, or until an internal temperature of 135°F for medium-rare is reached.
  5. Step 5: Remove the lamb from the oven and transfer to a cutting board; tent with foil and rest for 15 minutes.
  6. Step 6: Meanwhile, pour off excess fat from the roasting pan, place over medium heat, add 1/2 cup red wine and 1/2 cup beef broth, scraping up browned bits. Simmer for 5 minutes until slightly reduced.
  7. Step 7: Slice the lamb thinly, serve drizzled with the pan sauce.

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