Ingredients
Scale
- 1 (5-6 pound) bone-in leg of lamb
- 6–8 cloves garlic, thinly sliced
- 2 tablespoons fresh rosemary leaves, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup beef broth or red wine vinegar
Instructions
- Preheat oven to 325°F (160°C).
- Using a sharp knife, make small incisions all over the leg of lamb.
- Insert garlic slices into the incisions.
- In a small bowl, combine rosemary, thyme, salt, pepper, and olive oil. Rub this mixture all over the lamb.
- Place the lamb in a large roasting pan. Pour beef broth or red wine vinegar into the bottom of the pan.
- Roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part reads 135-140°F (57-60°C) for medium-rare.
- Remove from oven, tent loosely with foil, and let rest for 15-20 minutes before carving.
Notes
- For a more intense flavor, marinate the lamb overnight with the herb and garlic mixture.
- Basting the lamb occasionally with the pan juices will help keep it moist.
- Adjust cooking time based on your desired doneness.
- Save the pan drippings to make a delicious gravy.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 4 ounces
- Calories: 350
- Sugar: 0g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg