Oxford-Inspired Roast Lamb with Rosemary and Garlic Jus

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.

A succulent roast lamb infused with fresh rosemary and garlic, served with a rich jus that captures classic British flavors. This British-inspired lamb recipe, ready in about 100 minutes, pairs bone-in leg of lamb, fresh rosemary sprigs, garlic cloves 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: 80 min Serves 6 British cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F. Pat dry 3 lbs bone-in leg of lamb and rub all over with 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Finely chop 4 sprigs fresh rosemary and mince 6 garlic cloves, then press this mixture all over the lamb for an aromatic crust.
  3. Step 3: Place the lamb on a rack in a roasting pan and roast for 1 hour 20 minutes, or until internal temperature reaches 135°F for medium-rare.
  4. Step 4: Remove the lamb from the pan and tent with foil to rest for 15 minutes.
  5. Step 5: Meanwhile, place the roasting pan on the stovetop over medium heat, add 1 cup dry red wine and scrape any browned bits off the bottom.
  6. Step 6: Add 2 cups beef broth and simmer until reduced by half, about 10 minutes.
  7. Step 7: Whisk in 2 tbsp unsalted butter to finish the jus with a glossy texture.
  8. Step 8: Slice the rested lamb and serve drizzled with the rosemary-garlic jus.

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