Easy Roasted Lamb with Garlic and Rosemary
There’s something timeless and comforting about a beautiful Lamb with Garlic and Rosemary, especially when it’s infused with the earthy aroma of fresh herbs and garlic. This dish with Garlic and Rosemary is a show-stopping centerpiece, perfect for special gatherings or a cozy Sunday dinner. The savory herb crust locks in flavor and moisture while the garlic and rosemary bring a rich, aromatic depth to every bite. Whether you’re hosting a holiday feast or simply treating yourself, this elegant dish promises to impress with minimal effort.
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Cuisinart 16-Inch Roaster, Chef's Classic Rectangular Roaster with Rack, Stainless Steel, 7117-16URP1
Features
| Part Number | 7117-16UR |
| Model | 7117-16UR |
| Color | Stainless Steel |
| Is Adult Product | |
| Size | 16-Inch |
| Language | English |
- EXCEPTIONAL DESIGN: The Cuisinart 16-inch rectangular roaster is made with a high-performance stainless steel exterior and riveted stainless steel handles. The steel rack is large enough to handle a big Thanksgiving turkey and perfect for slow-roasting root vegetables
- STURDY & STRONG: A sturdy rack with stainless steel handles allows elevated cooking exposure for fat to drain off of food and makes removing items easy
- MEASUREMENTS: Pan measurements: 16.8” Length, 12.8” Width, 3.4” High. Handles with rack measurement: 21.1” Length, 12.8” Width, 5.8” High
- WARRANTY: Lifetime warranty
Lamb with Garlic and Rosemary
Servings: 6 Prep Time: 15 minutes Cooking Time: 1 hour 30 minutes (for medium rare, depending on lamb size) Rest Time: 15 minutes
Ingredients:
- 1 (5 lb / 2.2 kg) leg of lamb, bone-in or boneless
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons of Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Zest of 1 lemon (optional, adds brightness)
How To Make Lamb with Garlic and Rosemary
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine garlic, rosemary, thyme, mustard, olive oil, salt, pepper, and lemon zest if using. Mix into a paste.
- Pat the lamb dry with paper towels. If there’s excess fat, trim it, leaving a thin layer.
- Make small incisions over the lamb with a sharp knife and rub the herb mixture all over, pressing it into the meat.
- Place the lamb on a roasting rack in a pan. Roast at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and continue roasting for about 1 hour or until a meat thermometer inserted into the thickest part reads:
- 125°F (52°C) for rare
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium
Remove from oven and loosely tent with foil. Let it rest for 15 minutes before carving. This helps the juices redistribute and keeps the meat tender.
Roasted Lamb with Garlic and Rosemary
Ingredients
- 1 5 lb / 2.2 kg leg of lamb, bone-in or boneless
- 6 cloves garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Zest of 1 lemon optional, adds brightness
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine garlic, rosemary, thyme, mustard, olive oil, salt, pepper, and lemon zest if using. Mix into a paste.
- Pat the lamb dry with paper towels. If there’s excess fat, trim it, leaving a thin layer.
- Make small incisions over the lamb with a sharp knife and rub the herb mixture all over, pressing it into the meat.
- Place the lamb on a roasting rack in a pan. Roast at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and continue roasting for about 1 hour or until a meat thermometer inserted into the thickest part reads:
Tips for Success:
- Use a meat thermometer for precise doneness.
- Let the lamb come to room temperature before roasting (30–45 mins out of the fridge).
- Pair with roasted vegetables, mashed potatoes, or a mint yogurt sauce.
- Leftovers? Slice thinly and use in wraps, salads, or sandwiches the next day.
