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Herbed Christmas Lamb Roast

This roasted lamb dish showcases a bone-in leg seasoned with garlic, rosemary, salt, and pepper, then cooked to a juicy, medium-rare perfection. The crust is golden and crispy, while the interior remains tender and pink, served with roasted vegetables and pan juices for a hearty holiday centerpiece.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Holiday
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 kg bone-in lamb leg
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil good quality
  • 3 carrots carrots cut into chunks
  • 4 potatoes potatoes cut into chunks
  • 2 parsnips parsnips cut into chunks
  • 1 cup red wine or broth optional, for gravy

Equipment

  • Roasting rack
  • Meat thermometer
  • Sharp carving knife
  • Basting brush

Method
 

  1. Preheat your oven to 180°C (350°F) and prepare a roasting rack inside a shallow pan.
  2. Pat the lamb leg dry with paper towels, ensuring the surface is not too moist for even browning.
  3. In a small bowl, mix minced garlic, chopped rosemary, salt, pepper, and olive oil to create a fragrant herb paste.
  4. Rub this mixture all over the lamb, pressing it into the meat and making sure every nook is coated generously.
  5. Place the lamb on the roasting rack and slide it into the oven, roasting for about 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium rare.
  6. Every 30 minutes, baste the lamb with its own juices using a basting brush to keep it moist and flavorful.
  7. While the lamb roasts, toss the vegetables with a little olive oil, salt, and pepper, and arrange them on a separate baking sheet.
  8. Halfway through the roasting process, add the vegetables to the oven so they can cook alongside the lamb, until tender and caramelized.
  9. Once the lamb’s internal temperature reaches 60°C, remove it from the oven and tent loosely with foil, letting it rest for at least 15 minutes to allow the juices to redistribute.
  10. Meanwhile, transfer the roasted vegetables to a serving platter, and if desired, use pan drippings and red wine or broth to make a simple gravy.
  11. Carve the lamb into slices, revealing a juicy, pink interior, with a crispy, golden crust outside.
  12. Serve the lamb slices alongside the roasted vegetables, drizzled with pan juices or gravy, and enjoy the hearty, festive flavors.

Notes

For extra flavor, marinate the lamb overnight with the herb mixture. Resting the meat is crucial for juicy slices. Adjust roasting time for preferred doneness.