Ingredients
Scale
- 2.5 kg bone-in lamb leg, trimmed
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 lb baby potatoes, halved
- 4 carrots, cut into sticks
- 1 onion, quartered
- 1 cup beef or vegetable stock
- Optional: 1 tbsp honey for glaze
Instructions
- Preheat oven to 425F (220C).
- Mix garlic, rosemary, olive oil, salt, and pepper; rub over lamb.
- Place lamb on a rack in roasting pan; roast 15 minutes, then reduce to 350F (175C) and roast until internal 135F (57C) for medium-rare, about 60-75 minutes depending on size.
- Remove and rest 15 minutes; carve and serve with roasted vegetables and bread.
- Optional glaze: simmer pan juices with honey and brush over meat before serving.
Notes
- Let the lamb rest 15 minutes before carving to retain juices.
- Roast vegetables until tender and lightly caramelized.
- Adjust salt to taste and use gluten-free stock if needed.
- Leftovers are great for sandwiches or cold cuts.
- Prep Time: 20 mins
- Cook Time: 1 hr 20 mins
- Method: Roasting
- Cuisine: Fantasy-inspired European
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving (about 250 g lamb + sides)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 110 mg
