Istrian-Style Roasted Lamb with Rosemary and Garlic

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 lamb roast infused with fresh rosemary and garlic, reflecting the rustic flavors of the Istrian countryside. This Mediterranean-inspired lamb recipe, ready in about 110 minutes, pairs bone-in lamb leg, fresh rosemary sprigs, garlic cloves, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, make small incisions all over the 3-pound bone-in lamb leg and insert 6 sliced garlic cloves and the leaves from 4 rosemary sprigs into the slits.
  2. Step 2: Rub the entire lamb leg with 3 tbsp extra virgin olive oil, 2 tsp sea salt, and 1 tsp black pepper evenly to coat.
  3. Step 3: Place the lamb in a roasting pan and pour 1/2 cup dry white wine around it. Roast uncovered for 1 hour 30 minutes, basting occasionally with pan juices, until the internal temperature reaches 135°F for medium-rare.
  4. Step 4: Remove from oven and let rest for 15 minutes before slicing. Serve drizzled with the pan juices.

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