Oven-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 developed and reviewed.

Tender leg of lamb roasted with fresh garlic and rosemary, delivering a fragrant and succulent centerpiece perfect for special occasions. This Mediterranean-inspired lamb recipe, 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

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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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