Herb-Infused Roast Leg of Lamb with Lemon Garlic Glaze
Indulge in the exquisite flavors of a perfectly roasted leg of lamb, seasoned with aromatic herbs and zesty lemon. This impressive dish is easy to prepare and makes for a stunning centerpiece for your Sunday roast or any special occasion. The succulent meat, flavored with slivers of garlic and fresh rosemary, is balanced by a refreshing lemon juice rub that enhances its natural juices. As it roasts to perfection, the lamb develops a delectable crust while remaining tender and juicy on the inside. Serve it with a rich gravy made from the pan drippings for a meal that’s sure to delight your family and friends.
N/A
Servings
375
Calories
6
Ingredients
Ingredients
Leg of Lamb
5 lbs (Room temperature)
Garlic Cloves
3 (Slivered)
Fresh Lemon Juice
1/2 cup (Freshly squeezed)
Dried Rosemary
1.5 teaspoons (Or fresh sprigs can be used)
Black Pepper
1.5 teaspoons (Coarsely ground)
Coarse Salt
To taste (Sprinkled over lamb)
Instructions
1
Remove the leg of lamb from the refrigerator 1 hour before roasting to bring it to room temperature.
2
Preheat your oven to 400°F (200°C, Gas Mark 6).
3
Using a sharp knife, make small slits evenly across the surface of the leg of lamb to accommodate the garlic slivers.
4
Insert the slivered garlic into the slits, ensuring even distribution across the meat.
5
In a bowl, mix the fresh lemon juice with dried rosemary (or insert fresh sprigs if using), black pepper, and salt. Rub this mixture all over the lamb, ensuring it is well coated.
6
Place the lamb, fat side up, on a rack inside a large, uncovered roasting pan.
7
Roast in the preheated oven, calculating about 30 minutes per pound. For well-done lamb, cook until the internal temperature reaches 175-180°F (80-82°C). For medium-rare, aim for 160-165°F (71-74°C).
8
Once finished, remove the lamb from the oven and cover it loosely with aluminum foil. Allow it to rest for 20 minutes to let the juices redistribute before carving.
9
For a rich gravy, pour 1.5 cups of lamb or beef stock into the bottom of the pan before adding the meat. Place the rack above the stock, ensuring no contact. Optionally, add a sprig or two of fresh rosemary to the stock.
10
Baste the lamb once or twice during roasting for added flavor. Prior to serving, simmer the pan drippings on the stovetop, whisking to incorporate the flavorful bits. For a thicker gravy, mix 1 tablespoon of cornflour with 2 tablespoons of water, whisk into the stock, and simmer until desired thickness is achieved.
Nutrition Information
28.75g
Fat
1.25g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Herb-Infused Roast Leg of Lamb with Lemon Garlic Glaze.
What is the main ingredient of this dish?
The main ingredient is a 5 lb Leg of Lamb.
How many garlic cloves are required for the seasoning?
The recipe calls for 3 slivered garlic cloves.
How long should the lamb be removed from the refrigerator before roasting?
You should remove the leg of lamb from the refrigerator 1 hour before roasting to bring it to room temperature.
What temperature should the oven be preheated to?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius, Gas Mark 6).
How should the garlic be prepared and added to the meat?
The garlic should be slivered and inserted into small slits made evenly across the surface of the lamb.
What ingredients make up the lemon garlic rub?
The rub consists of 1/2 cup fresh lemon juice, 1.5 teaspoons dried rosemary, 1.5 teaspoons black pepper, and coarse salt.
Can fresh rosemary be used instead of dried?
Yes, fresh sprigs of rosemary can be used as an alternative to dried rosemary.
How should the lamb be positioned in the roasting pan?
Place the lamb fat side up on a rack inside a large, uncovered roasting pan.
What is the estimated roasting time per pound?
The roasting time is approximately 30 minutes per pound.
What is the internal temperature for well-done lamb?
For well-done lamb, the internal temperature should reach 175-180 degrees Fahrenheit (80-82 degrees Celsius).
What is the internal temperature for medium-rare lamb?
For medium-rare lamb, aim for an internal temperature of 160-165 degrees Fahrenheit (71-74 degrees Celsius).
How long should the lamb rest after it is removed from the oven?
The lamb should rest for 20 minutes before carving.
Why is it important to let the lamb rest?
Resting the meat allows the juices to redistribute, ensuring it remains tender and juicy.
How do you make a rich gravy for this lamb?
Pour 1.5 cups of lamb or beef stock into the bottom of the pan before roasting, then simmer the drippings on the stovetop afterward.
How much stock is needed for the gravy?
You will need 1.5 cups of lamb or beef stock.
How can the gravy be thickened?
Mix 1 tablespoon of cornflour with 2 tablespoons of water and whisk it into the stock while simmering.
How many calories are in this recipe?
This recipe contains 375 calories.
What is the fat content per serving?
The fat content is 28.75g.
How much protein is in the roast lamb?
The dish provides 22.5g of protein.
How many carbohydrates are in this meal?
There are 1.25g of carbohydrates.
Is the roasting pan covered or uncovered?
The lamb should be roasted in an uncovered roasting pan.
Should the lamb be basted?
Yes, you should baste the lamb once or twice during roasting for added flavor.
What kind of salt is used?
The recipe specifies using coarse salt sprinkled to taste.
How many total ingredients are listed in this recipe?
There are 6 ingredients listed.
What type of stock is recommended for the gravy?
The recipe suggests using either lamb stock or beef stock.
What are some recommended occasions for this dish?
This dish is ideal for a Sunday roast, holiday meals, or special occasions.
What is the preparation method for the lemon juice?
The lemon juice should be freshly squeezed.
How should the black pepper be prepared?
The black pepper should be coarsely ground.
What are the primary tags for this recipe?
Tags include lamb, roast, herb-infused, sunday dinner, holiday meal, and main course.