INGREDIENTS
- 1 whole leg of lamb, bone-in
- 6 cloves garlic, sliced, plus 2 cloves minced
- 1/4 cup fresh rosemary, chopped, plus a few whole sprigs
- 1/4 cup olive oil
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- 1 onion, quartered
- 2 cups broth or water for the pan
DIRECTIONS
Preheat oven to 450°F. Using a small knife, cut small slits all over the lamb and insert the sliced garlic into them.
Whisk together the olive oil, minced garlic, chopped rosemary, lemon zest and juice, salt, and pepper. Rub this mixture generously all over the lamb.
Place the onion quarters and rosemary sprigs in the bottom of a roasting pan, set the lamb on top, and pour the broth into the pan.
Roast at 450°F for 20 minutes, then reduce the oven to 325°F and continue roasting for about 1.5 to 2 hours, until the internal temperature reaches your desired doneness (135°F for medium-rare).
Let the lamb rest for 15-20 minutes before carving. Spoon the pan juices over the sliced meat when serving.
Browse our full lamb selection to find the right cut for your table.