Lemon-Rosemary Roasted Leg of Lamb with Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A succulent roasted leg of lamb infused with fresh rosemary, garlic, and bright lemon zest for a flavorful centerpiece. This mediterranean-inspired lamb ready in about 110 minutes pairs bone-in leg of lamb, kosher salt, black pepper 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: 15 min Cook: 95 min Serves 6 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 3 tbsp olive oil, 3 sprigs finely chopped fresh rosemary, 6 minced garlic cloves, and 1 tbsp lemon zest to create a paste.
  2. Step 2: Pat dry 4 lbs bone-in leg of lamb and rub the rosemary-garlic-lemon paste evenly all over the surface.
  3. Step 3: Place lamb on a roasting rack in a shallow pan and roast in the preheated oven for 20 minutes to sear.
  4. Step 4: Lower oven temperature to 350°F and continue roasting for 1 hour 15 minutes more until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
  5. Step 5: Remove lamb from oven, tent with foil, and rest for 15 minutes before carving to allow juices to redistribute.

Frequently asked questions

How long does Lemon-Rosemary Roasted Leg of Lamb with Garlic take to make?

Total time is about 110 minutes (15 min prep + 95 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Rosemary Roasted Leg of Lamb with Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in leg of lamb from drying out.

Can I substitute ingredients in Lemon-Rosemary Roasted Leg of Lamb with Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Rosemary Roasted Leg of Lamb with Garlic for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Lemon-Rosemary Roasted Leg of Lamb with Garlic?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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