Introduction
Italian Roast Leg of Lamb is a timeless Sunday and holiday dish, deeply flavored with garlic, rosemary, olive oil, and slow-roasted until tender and juicy. This traditional Nonna-style preparation highlights simple ingredients and careful cooking, resulting in a beautifully crisp exterior and a soft, pink center bursting with flavor.
Ingredients
- 1 whole leg of lamb (2–2.5 kg / 4–5 lb), bone-in
- 5 cloves garlic, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- ½ cup dry white wine or chicken broth
Instructions
1. Prepare the Lamb
Preheat oven to 180°C (350°F).
Pat the lamb dry. Using a small knife, make deep slits all over the meat and insert garlic slices into each slit.
2. Season
In a bowl, mix olive oil, rosemary, thyme, salt, pepper, and lemon zest. Rub this mixture generously over the lamb, pressing it into the meat.
3. Roast
Place the lamb on a rack in a roasting pan. Pour wine or broth into the bottom of the pan. Roast uncovered for 1 hour 20–30 minutes, basting every 20 minutes.
Internal temperatures:
- Medium-rare: 57°C / 135°F
- Medium: 63°C / 145°F
4. Rest
Remove lamb from the oven, tent loosely with foil, and let rest for 15 minutes before slicing.
Tips for Best Results
- Bring lamb to room temperature before roasting
- Use a meat thermometer for perfect doneness
- Resting is essential to keep the meat juicy
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze sliced lamb for up to 2 months
FAQs
Can I marinate the lamb overnight?
Yes, marinating overnight enhances flavor.
Can I use boneless leg of lamb?
Yes, reduce cooking time slightly and tie it for even roasting.
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