Tender roast lamb herbs garlic (Print version)

A classic lamb roast seasoned with fresh herbs and garlic, complemented by root vegetables and wine.

# What you'll need:

→ Lamb

01 - 4 lb bone-in leg of lamb

→ Marinade & Aromatics

02 - 4 cloves garlic, sliced
03 - 2 tbsp fresh rosemary, chopped
04 - 1 tbsp fresh thyme leaves
05 - 2 tsp sea salt
06 - 1 tsp black pepper
07 - 3 tbsp olive oil
08 - 1 lemon, zested and juiced

→ Vegetables

09 - 1 large onion, thickly sliced
10 - 3 large carrots, cut into chunks
11 - 2 sticks celery, cut into chunks

→ Extras

12 - 1 cup dry white wine or lamb stock

# How to make it:

01 - Set oven temperature to 400°F.
02 - Pat the leg of lamb dry. Make small incisions all over and insert garlic slices into the cuts.
03 - In a small bowl, combine rosemary, thyme, sea salt, black pepper, olive oil, lemon zest, and lemon juice. Rub mixture thoroughly over the lamb.
04 - Lay onion, carrot, and celery chunks evenly in a large roasting pan to create a vegetable bed.
05 - Place the lamb atop the vegetable bed. Pour white wine or lamb stock into the pan.
06 - Roast lamb in the oven for 1 hour and 30 minutes for medium-rare doneness, basting occasionally. For medium doneness, extend cooking time by an additional 15 minutes.
07 - Remove lamb from oven, loosely cover with foil, and rest for 15 to 20 minutes prior to slicing.

# Expert suggestions:

01 -
  • The lamb becomes impossibly tender with a golden, herb-crusted exterior that crackling when you carve it.
  • Roasting vegetables underneath means they soak up all the juices, so you get a complete meal in one pan.
  • It looks restaurant-worthy but honestly takes less active time than you'd expect.
02 -
  • Don't skip the resting period—I learned this the hard way by carving straight out of the oven and watching all those beautiful juices escape.
  • If your oven runs hot, start checking the internal temperature at 1 hour 15 minutes; every oven is different, and overcooked lamb becomes tough and bitter.
  • The vegetables under the lamb aren't garnish—strain the pan juices and serve them spooned over everything.
03 -
  • Let the lamb reach room temperature before roasting—cold meat cooked at high heat will be dry outside and rare inside, whereas room-temperature meat cooks evenly throughout.
  • If your oven tends to run cool, increase the temperature to 220°C (425°F) and reduce cooking time slightly, checking at 1 hour 15 minutes instead of going the full time.

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