Elegant Garlic-Infused Roast Leg of Lamb
This roast leg of lamb is a show-stopping centerpiece, perfect for festive gatherings or Sunday family dinners. Inspired by a traditional dish from my Christmas celebrations, this version is elevated with a fragrant infusion of garlic and, when available, fresh rosemary. The tender, juicy lamb roasts to perfection, creating a sumptuous meal that the whole family will enjoy. Pair it with rich homemade gravy, your favorite roasted or creamy potatoes, and a medley of seasonal vegetables for a truly memorable feast. Don't forget the resting time for the lamb; it ensures every slice is moist and bursting with flavor. Perfect for special occasions like Mother's Day and Easter, this dish will have everyone asking for seconds!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Leg of lamb
3 kg (whole, on the bone)
Garlic
1 bulb (separated into cloves and peeled)
Fresh rosemary
1 sprig (optional, for flavor)
Olive oil
as needed (for brushing)
Lemon
1 (juice only)
Salt
to taste (for seasoning)
Black pepper
to taste (freshly ground for best flavor)
English mustard powder
1 teaspoon (for seasoning)
Instructions
1
Preheat your oven to 220°C (450°F / Gas 7).
2
Start by washing and trimming any visible excess fat from the leg of lamb, then pat it dry with paper towels. Set aside.
3
Prepare the garlic cloves by cutting them into slivers. Using a very sharp knife, make small slits all over the lamb and insert one garlic sliver into each slit. If using, tuck fresh rosemary sprigs into some of the slits for added flavor. Continue until the lamb is beautifully studded.
4
Drizzle the lamb with olive oil and gently rub it to coat the surface evenly. Squeeze the juice of one lemon over the meat, ensuring it’s well-seasoned.
5
In a small bowl, combine salt, freshly-ground black pepper, and English mustard powder. Season the lamb generously with this mixture, ensuring every part of the meat is well-coated.
6
Place the prepared leg of lamb in a roasting tin and transfer to the preheated oven. Roast at 220°C (450°F) for 30 minutes to achieve a beautiful, golden-brown crust.
7
After 30 minutes, reduce the oven temperature to 160°C (320°F) and continue roasting for approximately 60 minutes per kilo (about 3 hours for a 3 kg leg). Avoid the temptation to baste—let the natural juices work their magic.
8
Once the cooking time is up, remove the lamb from the oven and cover it loosely with aluminum foil. Allow it to rest for 10 to 20 minutes before carving; this critical step ensures juicy, flavorful slices.
9
Carve the lamb and serve it with piping hot gravy, your choice of roasted, mashed, or gratin potatoes, and a colorful assortment of freshly steamed seasonal vegetables.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in the Elegant Garlic-Infused Roast Leg of Lamb?
The main ingredient is a 3 kg leg of lamb, kept on the bone for roasting.
How much garlic is required for this recipe?
You will need one full bulb of garlic, separated into cloves, peeled, and cut into slivers.
Is fresh rosemary necessary for this roast lamb?
Fresh rosemary is optional but recommended for an added layer of fragrance and flavor.
What is the initial oven temperature for roasting?
The oven should be preheated and the lamb started at 220°C (450°F / Gas 7).
How long should the lamb roast at the high temperature?
The lamb should roast at 220°C for the first 30 minutes to develop a golden-brown crust.
What should the oven temperature be reduced to after the initial roasting period?
After 30 minutes, reduce the temperature to 160°C (320°F).
How long do I cook the lamb per kilogram at the lower temperature?
At 160°C, the lamb should roast for approximately 60 minutes per kilo.
How long will a 3 kg leg of lamb take to cook in total at the lower temperature?
For a 3 kg leg, it will take approximately 3 hours at the reduced temperature of 160°C.
How is the garlic incorporated into the meat?
Small slits are made all over the lamb with a sharp knife, and garlic slivers are inserted into each slit.
What type of mustard is used in the seasoning rub?
One teaspoon of English mustard powder is used in the seasoning mixture.
Should I wash the lamb before cooking?
The recipe suggests washing and trimming excess fat, then patting the meat dry with paper towels.
What seasonings are used for the lamb rub?
The rub consists of olive oil, lemon juice, salt, freshly-ground black pepper, and English mustard powder.
Should I baste the lamb while it is in the oven?
No, the instructions specify to avoid basting and let the natural juices work their magic.
How long should the lamb rest after being removed from the oven?
The lamb should rest loosely covered with foil for 10 to 20 minutes before carving.
Why is the resting period important?
Resting ensures the meat remains moist and the slices are bursting with flavor.
What are some recommended side dishes for this roast lamb?
It pairs well with homemade gravy, roasted or mashed potatoes, and seasonal vegetables.
Is this recipe suitable for special occasions?
Yes, it is highly recommended for Christmas, Easter, Mother's Day, and Sunday family dinners.
What type of cuisine does this dish reflect?
The recipe is tagged as French cuisine and is inspired by traditional festive celebrations.
How much olive oil is needed?
Olive oil is used 'as needed' to drizzle and rub the surface of the lamb evenly.
How many garlic slivers should I use?
Use the slivers from one whole bulb, distributing them until the lamb is beautifully studded.
Can I use bottled lemon juice?
The recipe specifically calls for the juice of one fresh lemon for the best flavor.
What equipment is needed for roasting?
You will need a roasting tin, a sharp knife, a small bowl for mixing seasonings, and aluminum foil for resting.
Is the lamb cooked with the bone in?
Yes, the recipe specifies a leg of lamb on the bone.
What kind of potatoes are recommended as a side?
You can serve the lamb with roasted, mashed, or gratin potatoes.
Is this recipe good for a large group?
Yes, a 3 kg leg of lamb is described as a show-stopping centerpiece for festive gatherings.
What is the purpose of the initial 30 minutes at 220°C?
The high heat is used to sear the meat and achieve a beautiful golden-brown crust.
Can I add other herbs besides rosemary?
While the recipe highlights rosemary, you can tuck other fresh herbs into the slits if desired.
How should the salt and pepper be applied?
They should be combined with the mustard powder and used to season the meat generously on all parts.
What kind of black pepper is best for this recipe?
Freshly-ground black pepper is recommended for the best flavor profile.
Does the recipe provide nutritional information?
No, nutritional values like calories, fat, and protein are not specified in this raw recipe data.