Roast Half Leg of Lamb with Garlic and Rosemary
In short: A bone-in half leg of lamb studded with garlic and rosemary, roasted to a juicy medium with pan juices, a right-sized roast for four people. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 15 min
- Resting
- 20 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 385 kcal
A whole leg of lamb is more than most households can eat, while a half leg is just right for four people with a little left over. It is roasted on the bone, which adds flavor and keeps the meat juicy, and studded with slivers of garlic and sprigs of rosemary. A hot start browns the surface, then a lower oven finishes it gently. Rest the roast well, carve it thinly and spoon over the pan juices.
Instructions
- Take the lamb out of the fridge 1 hour before roasting. Heat the oven to 220°C (425°F).
- Use a small sharp knife to cut 12 to 16 deep slits all over the lamb. Push a sliver of garlic and a pinch of rosemary into each one.
- Mix the oil, the remaining rosemary, the lemon zest, salt and pepper and rub it over the lamb.
- Scatter the onion in a roasting pan and set the lamb on top. Roast for 15 minutes to brown the surface.
- Lower the oven to 180°C (350°F) and roast for 50 to 60 minutes more, until a thermometer in the thickest part, away from the bone, reads 57°C (135°F).
- Move the lamb to a board, cover it loosely with foil and rest it for 20 minutes. It reaches about 63°C (145°F) as it rests.
- Meanwhile, set the roasting pan over medium heat, add the wine and water and scrape up the browned bits. Simmer for 6 to 8 minutes until reduced and savory, then strain and season. Carve the lamb and serve with the juices.
Tips
- The sirloin end of a half leg is meatier and easier to carve, while the shank end is more economical.
- Add 600 g (1.3 lb) of potatoes cut into chunks, tossed in a little oil and salt, to the pan for the last 60 minutes of roasting.
Questions and answers
How long does it take to roast a half leg of lamb?
About 65 to 75 minutes in total for a 1.5 kg (3.3 lb) piece: 15 minutes at 220°C (425°F), then 50 to 60 minutes at 180°C (350°F). A thermometer is the most reliable guide.
What temperature should roast lamb be cooked to?
Pull it at 57°C (135°F) for a rosy medium, which reaches about 63°C (145°F) while resting. For well done, pull it at 68°C (155°F).
How do I store leftover roast lamb?
Wrap and refrigerate it within 2 hours and use it within 4 days. Slice it thinly for sandwiches or reheat gently in the pan juices.
How long does it take to make Roast Half Leg of Lamb with Garlic and Rosemary?
About 1 h 30 min in total: 15 min of preparation and 1 h 15 min of cooking.
How many calories are in Roast Half Leg of Lamb with Garlic and Rosemary?
About 385 kcal per serving, with 45 g of protein, 6 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 385 kcal |
|---|---|
| Protein | 45 g |
| Carbohydrates | 6 g |
| Fat | 20 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
