Garlic Rosemary Roast Leg of Lamb
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Rub it the night before with garlic, rosemary and one hidden anchovy. The twenty-minute rest is the hardest part, with the whole family hovering around the carving board and the house smelling like rosemary.
The short version
Rub the leg with a garlic, rosemary, lemon and anchovy paste the night before. Roast at 450°F for 15 minutes, drop to 325°F, and pull it at 125°F to 130°F, about 1¼ to 1¾ hours total. Rest 20 minutes before carving.
What makes ours better
small changes, very loud compliments
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Rub it the night before. Salt needs hours to travel into a thick roast. Seasoned the day before and left uncovered in the fridge, the meat is juicier and the surface dries out, which means better browning.
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Put an anchovy in the paste. Two fillets melt into the garlic and oil and vanish. You won't taste fish; the lamb just tastes deeper and more savory.
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Slit the meat and tuck garlic inside. Slivers pushed into the roast season it from the inside, so every slice has garlic in it, not just the crust.
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Start hot, then go low. Fifteen minutes at 450°F browns the outside; the rest of the roast at 325°F cooks the middle gently so it stays pink edge to edge.
What you need
check the pantry before you promise anyone
- Bone-in leg of lamb6 pounds
- Garlic6 cloves
- Finely minced fresh rosemary2 tablespoons
- Anchovy fillets2 large
- Finely grated lemon zest1 tablespoon
- Olive oil3 tablespoons
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Make the paste
Mash the minced garlic, rosemary, anchovy, lemon zest, salt, pepper and olive oil together in a small bowl until it looks like a thick, wet paste.
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Slit and rub the lamb
Pat the leg dry and trim any thick, hard fat, leaving a thin layer. With the tip of a paring knife, cut 15 to 20 evenly spaced slits about 1 inch deep and push a garlic sliver into each. Rub the paste all over the surface.
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Chill overnight
Set the leg on a rack in a roasting pan and refrigerate it uncovered for 12 to 24 hours. The surface will look dry and tacky, which is what you want.
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Warm up and heat the oven
Take the lamb out of the fridge 1 hour before roasting. Set a rack in the lower third of the oven and heat it to 450°F. Pour the water or wine into the bottom of the pan, keeping the leg on its rack, meatier side up.
A cold roast cooks unevenly. The hour on the counter is not optional.
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Roast hot, then low
Roast at 450°F for 15 minutes. Without opening the door again, turn the oven down to 325°F and keep roasting. Start checking the temperature after 1 hour by pushing an instant-read thermometer into the thickest part, away from the bone. Pull the roast at 125°F to 130°F for medium-rare, about 1¼ to 1¾ hours total.
The temperature climbs about 5 degrees while it rests, so pull early.
About 60 min. Cook mode has a timer for this step.
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Rest
Move the leg to a cutting board and tent it loosely with foil. Let it stand for 20 minutes. The juices settle back into the meat, and the center finishes at about 135°F.
About 20 min. Cook mode has a timer for this step.
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Carve and serve
Hold the shank bone with a towel and slice across the grain, starting at the meaty end, in slices about ¼ inch thick, cutting down to the bone. Flip the leg and repeat. Spoon the pan juices over the platter.
Good to know
read this before somebody asks for seconds
- Plan on ¾ pound of bone-in lamb per person. A 4- to 5-pound leg serves 5 or 6 and needs about 15 minutes less.
- For medium, pull at 135°F and rest. Lamb past 145°F gets dry and chewy.
- A boneless leg, rolled and tied, cooks faster. Start checking after 45 minutes at 325°F.
- Dried rosemary works, but use half as much and crumble it between your fingers.
- Storage. Fridge, wrapped, 4 days. Freezer, sliced in zip-top bags, 3 months. Reheat slices gently in a covered skillet with a splash of broth.
Questions, answered
asked and answered at the kitchen counter
What temperature should roast leg of lamb be?
Pull it at 125°F to 130°F for medium-rare, 135°F for medium. It rises about 5 degrees while resting. Food safety guidelines list 145°F, which gives a firm, gray-pink slice.
How long does it take to roast a leg of lamb?
This 6-pound bone-in leg takes about 1¼ to 1¾ hours at 325°F after the first 15 minutes at 450°F. Go by the thermometer, not the clock.
Should I cover leg of lamb when roasting?
No. Roast it uncovered so the paste forms a browned crust. Only tent it with foil once it is out of the oven and resting.
Do I have to use anchovy?
No. Leave it out and add an extra pinch of salt. You lose a little depth but the roast is still good.
Can I make it ahead?
Rub it up to 24 hours ahead. You can also roast it a day early, chill it whole, then slice thin and warm the slices in a covered skillet with broth.
What do I serve with it?
Roast potatoes, green beans and a spoonful of mint sauce are the classic answer. A simple pan sauce from the juices works too.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.