This lamb is juicy and tender, perfect for your next roast dinner! It’s coated in a delicious garlic, rosemary and lemon marinade that gives the lamb a beautiful and aromatic flavour. Perfect for hosting, or a special cozy night in, this is an all-round amazing meal.
Growing up lamb had been a classic dish served at Christmas dinner and family gatherings. So, for Christmas this year I have decided to make my own for a pre-Christmas dinner. Let me tell you, this was the best lamb I have ever had – cooked perfectly to medium rare, so juicy and tender… I cannot wait to make it again.
Key Ingredients
- Lamb of course is the main star of the show. For this roast you’re going to want to use a lamb leg with the bone in. These can be found at the supermarket, or your local butcher – of course if you go to a butcher it will likely be more expensive, but also most likely be better quality. I’m simply using a supermarket bought lamb, and it is still delicious!
- Garlic is the aromatic in the marinade for this juicy lamb recipe. It brings a depth to the flavour, a nice umami and savoury note that is infused into the lamb.
- Rosemary is a herb that has a woody,piney flavour that compliments the lamb so beautifully. For this recipe you are going to want to use fresh rosemary. Some of the leaves are chopped finely to release the ultimate flavour and aroma for the marinade, the rest are kept as whole sprigs and placed under the lamb when cooking.
- Lemon brings a nice light acidity to the marinade. The juice can also help the texture of the lamb with tenderness. In this roast lamb recipe I also use some of the zest to give a bit of extra zhuzh. It brings a nice pop of freshness to the meat.
- Olive Oil helps to lock the moisture into the lamb. It is also the liquid that helps support and spread the other components of the marinade across the meat. I use olive oil as it’s healthier, but also doesn’t feel as greasy as other forms of oil.
- Salt brings out the flavours. There’s no additional seasonings added to the lamb, and there doesn’t need to be, so adding salt enhances the gorgeous flavours of the other ingredients.
How to make this juicy roast lamb
Preparation for the roast lamb.
Before anything, you are going to want to remove your lamb from the fridge 1 hour before you intend to begin cooking. When ready to start cooking, preheat your oven to 220℃, with the rack in the mid-lower area.
Mix together the lamb marinade.
Create the marinade by finely chopping the fresh rosemary,
mixing together the finely chopped rosemary, minced garlic, olive oil, lemon juice, and lemon zest.
Coat the lamb in marinade.
Place the lamb in a roasting tray, cut light incisions in a criss-cross pattern. Do not cut too deep, just enough so the flavour can really get infused. Use your hands to massage the rub/marinade into the lamb. Sprinkle the lamb with salt (and pepper if you like).
Initial roasting of the lamb.
Place the lamb into the oven for 20 minutes. This should give the lamb a nice initial colour. Then turn the oven’s temperature down to 200℃.
Roast the lamb.
Roast the lamb for a further 45 minutes, or until it reaches 55℃. This temperature is for medium rare – cook up to an hour if you prefer your lamb more well done.
Let the lamb rest.
Remove the lamb from the oven once done, transfer to a large plate/dish. Wrap in tinfoil and let rest for a minimum of 30 minutes. The lamb will continue to rise in temperature whilst resting, between 60-65℃.
Serve and enjoy the roast lamb.
Slice the lamb into pieces, then serve with your favourite sides – I like duck fat potatoes and roast veggies, with a rich gravy!
Storage
This is a big meal to make, so it would be no surprise if you had some leftovers. Not to fear, the leftovers for this roast lamb are great for lunch or dinner in the following days. Be sure to let the lamb cool, cut into smaller pieces, and then pack into an airtight container. The roast lamb should remain fresh for up to 3 days in the fridge.
What to serve with the roast lamb
My sides of choice were roasted kumara (sweet potato), carrot, and duck fat potatoes – with gravy and mint sauce as well of course! I would have loved to do some sweet corn or green beans also. I find sometimes it’s good to have a little bit of freshness from veggies. This would also be delicious with my Parmesan Roasted Brussel Sprouts.
More cozy recipes:
- Pot Roast
- Red Wine Chicken
- Bangers n Mash
- Meatballs n Gravy
- Slow Cooker Beef Bourguignon
- One Pot Roast Chicken and Vege
Alrighty, you should now have everything you need to know to make the most delectable roast lamb. Juicy, tender, and cooked to perfection – this needs to be your next roast meal!
Roast Lamb
Ingredients
Lamb + Marinade
- 3 kg lamb leg bone in
- 2 tsp fresh rosemary finely chopped
- 3 garlic cloves minced
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- Fresh lemon zest
- Salt
Base
- 3 whole garlic heads
- 4 sprigs rosemary
Instructions
- Remove your lamb from the fridge 1 hour before you intend to begin cooking.
- Preheat your oven to 220℃, with the rack in the mid-lower area.
- Create the rub by mixing together the finely chopped rosemary, minced garlic, olive oil, lemon juice, and lemon zest.
- Place the lamb in a roasting tray, cut light incisions in a criss-cross pattern. Do not cut too deep, just enough so the flavour can really get infused.
- Use your hands to massage the rub/marinade into the lamb. Sprinkle the lamb with salt (and pepper if you like).
- Place the lamb into the oven for 20 minutes. Then turn the oven’s temperature down to 200℃.
- Roast the lamb for a further 45 minutes, or until it reaches 55℃. This temperature is for medium rare – cook up to an hour if you prefer your lamb more well done.
- Remove the lamb from the oven once done, transfer to a large plate/dish. Wrap in tinfoil and let rest for a minimum of 25 minutes. The lamb will continue to rise in temperature whilst resting, between 60-65℃.
- Slice the lamb into pieces, then serve with your favourite sides – I like duck fat potatoes and roast veggies, with a rich gravy!
