This roasted lamb with rosemary and garlic is a delectable and aromatic dish that’s perfect for special occasions or Sunday dinners with the family. The succulent lamb is infused with the flavors of rosemary and garlic, creating a mouthwatering combination that will leave your taste buds craving for more. Here’s how to make this delicious recipe:
Ingredients:
- 1 leg of lamb, bone-in (about 4-5 pounds)
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 lemon, juiced
- 1 cup chicken broth
- 1/2 cup dry white wine (optional)
- Fresh rosemary sprigs, for garnish
Instructions:
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a marinade.
- Place the leg of lamb in a roasting pan or baking dish. Using a sharp knife, make small incisions all over the lamb.
- Rub the marinade all over the lamb, making sure to press it into the incisions.
- Drizzle the lemon juice over the lamb, followed by the chicken broth and white wine (if using).
- Cover the roasting pan with aluminum foil and roast in the preheated oven for about 2 to 2 1/2 hours, or until the lamb reaches your desired level of doneness. Baste the lamb with the pan juices every 30 minutes.
- Remove the foil during the last 30 minutes of cooking to allow the lamb to brown.
- Once the lamb is cooked to your liking, remove it from the oven and let it rest for about 10-15 minutes before carving.
- Garnish the roasted lamb with fresh rosemary sprigs before serving.
Nutritional Information (per serving):
- Calories: 320
- Protein: 40g
- Fat: 16g
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 0g
This roasted lamb with rosemary and garlic is a true crowd-pleaser and is sure to impress your guests. Serve it alongside your favorite roasted vegetables and enjoy a memorable meal with loved ones!
