Ingredients:

  • 1 (5-6 lb / 2.3-2.7 kg) leg of lamb, bone-in or boneless
  • 4-6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup (120 ml) dry red wine or lamb stock (optional)
  • 1 lb (450g) potatoes, peeled and quartered (optional)
  • 1 lb (450g) carrots, peeled and chopped (optional)
  • 1 large onion, quartered (optional)
  • 2 tablespoons olive oil (for vegetables, optional)
  • Salt and pepper to taste (for vegetables, optional)

Instructions:

  1. Trim excess fat from the leg of lamb (optional). Pat dry with paper towels.
  2. Combine minced garlic, chopped rosemary, olive oil, salt, and pepper in a small bowl.
  3. Rub the rosemary-garlic paste all over the leg of lamb, ensuring it's evenly coated. If time permits, marinate in the refrigerator for at least 2 hours, or up to overnight.
  4. Preheat oven to 325°F (160°C).
  5. Toss the potatoes, carrots, and onion with olive oil, salt, and pepper (optional). Arrange in the bottom of the roasting pan.
  6. Place the leg of lamb on top of the vegetables (or on the rack in the roasting pan). Pour red wine or lamb stock into the bottom of the pan (if using).
  7. Roast for approximately 20-25 minutes per pound for medium-rare, or until a meat thermometer inserted into the thickest part of the lamb registers 130-135°F (54-57°C).
  8. Remove the lamb from the oven and let it rest for at least 15-20 minutes before carving.
  9. Carve the lamb against the grain and serve with the roasted vegetables and pan juices (if any).