Ingredients
Main Ingredients
- 1 leg of lamb (about 4–5 pounds)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon thyme
- Salt and black pepper to taste
Vegetables and Broth
- 4 potatoes, cut into chunks
- 3 carrots, chopped
- 1 onion, sliced
- 1 cup beef broth
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the leg of lamb evenly and thoroughly.
- Prepare the Lamb: Rub the leg of lamb all over with olive oil, then evenly coat it with minced garlic, chopped rosemary, thyme, salt, and black pepper to infuse it with aromatic herb flavors.
- Arrange in Roasting Pan: Place the seasoned leg of lamb in a roasting pan. Surround it with the chunked potatoes, chopped carrots, and sliced onion to roast alongside and absorb the lamb’s flavors.
- Add Broth and Cover: Pour 1 cup of beef broth into the pan to keep the meat moist and create rich pan juices during cooking. Cover the roasting pan loosely with aluminum foil to retain moisture.
- Roast the Lamb: Roast the lamb in the preheated oven for 1½ to 2 hours until the meat is tender. Remove the foil approximately 20 minutes before it is done to allow the top to brown and develop a delicious crust.
- Rest Before Serving: Remove the lamb from the oven and let it rest for 10 minutes; this helps the juices redistribute, resulting in a juicier, more flavorful roast when sliced.
Notes
- Serve with the roasted vegetables and spoon gravy made from the pan juices for a complete meal.
- For a brighter, zesty flavor, add a sprinkle of fresh lemon zest over the lamb before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: British / Irish
- Diet: Gluten Free
