Oven-Roasted Garlic and Rosemary Leg of Lamb

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

Tender leg of lamb roasted with fresh garlic and rosemary, delivering a fragrant and succulent centerpiece perfect for special occasions. This mediterranean-inspired lamb (mediterranean) ready in about 125 minutes pairs bone-in leg of lamb, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 105 min Serves 8 Mediterranean cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Using a sharp knife, make small incisions all over the 5 lb bone-in leg of lamb and insert 6 sliced garlic cloves and small pieces of 4 fresh rosemary sprigs into the slits.
  2. Step 2: Rub 3 tbsp olive oil evenly over the lamb, then season generously with 2 tbsp kosher salt and 1 tbsp freshly ground black pepper.
  3. Step 3: Place the lamb on a roasting rack in a roasting pan and roast for 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature reaches 135°F for medium-rare, basting occasionally with the pan juices.
  4. Step 4: Remove the lamb and transfer to a cutting board to rest for 15 minutes. Meanwhile, deglaze the roasting pan with 1/2 cup dry white wine and 1/2 cup beef broth, scraping up browned bits, then simmer until the sauce thickens slightly.
  5. Step 5: Slice the lamb and serve with the garlic-rosemary pan sauce spooned over the top.

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Frequently asked questions

How long does Oven-Roasted Garlic and Rosemary Leg of Lamb take to make?

Total time is about 125 minutes (20 min prep + 105 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 Oven-Roasted Garlic and Rosemary Leg of Lamb?

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 Oven-Roasted Garlic and Rosemary Leg of Lamb?

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 Oven-Roasted Garlic and Rosemary Leg of Lamb for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Oven-Roasted Garlic and Rosemary Leg of Lamb?

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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