Leg of Lamb with Rosemary and Garlic
- 1/4 cup extra-virgin olive oil
- 1 tablespoon roughly chopped fresh rosemary
- 2 cloves garlic
- 3/4 teaspoon fine sea salt, divided use
- 1 (2.0-pound) boneless leg of lamb, rolled and tied
- 2 cups baby carrots
- 4 medium white potatoes, peeled and sliced
- 1 medium yellow onion, thinly sliced
- 1/4 cup red wine
- 3/4 teaspoon ground black pepper, divided use
Place oil, rosemary, and 1 clove of the garlic into a blender and purée until almost smooth.
Add 1/2 teaspoon salt and 1/2 teaspoon pepper.
Pour garlic mixture over the lamb, rubbing it into the surface of the meat.
Cover and refrigerate for at least 2 hours.
Preheat the oven to 350°F.
Arrange carrots, potatoes and onions in the bottom of a roasting pan.
Pour or spoon marinade that has dripped off the lamb onto the vegetables and toss well to coat.
Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cut small slits into the top, sides, and bottom of the lamb.
Thinly slice the remaining clove of garlic and place a slice into each slit.
Set the lamb in the pan with the vegetables and pour wine over the top.
Roast lamb and vegetables for 45 minutes, covered, and an additional 45 minutes, uncovered, or until lamb is done to your liking. Transfer lamb to a cutting board and let it rest for 20 minutes.
Meanwhile, check the vegetables. If they are not yet tender, cover and return to oven while lamb is resting to continue roasting until tender.
Transfer lamb and vegetables to a serving platter and drizzle with pan juices.
See our Terms of Service.
- 1/4 cup extra-virgin olive oil
- 1 tablespoon roughly chopped fresh rosemary
- 2 cloves garlic
- 3/4 teaspoon fine sea salt, divided use
- 1 (2.0-pound) boneless leg of lamb, rolled and tied
- 2 cups baby carrots
- 4 medium white potatoes, peeled and sliced
- 1 medium yellow onion, thinly sliced
- 1/4 cup red wine
- 3/4 teaspoon ground black pepper, divided use