Food Recipes Dinner Meat Dishes Roast Leg of Lamb Be the first to rate & review! Chef April Bloomfield believes that a great leg of lamb doesn’t need much fuss. Here she rubs it with a simple garlic-and-rosemary paste before roasting until it’s juicy and delicious. By April Bloomfield Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Con Poulos Active Time: 20 mins Total Time: 2 hrs 30 mins Yield: 6 to 8 Ingredients One 4 1/2-pound leg of lamb, tied 3 garlic cloves 1/2 cup rosemary needles, chopped 3 tablespoons extra-virgin olive oil Kosher salt Pepper Directions Let the lamb stand at room temperature for 1 hour. Preheat the oven to 400°. Using the back of a knife, smash the garlic to a paste. Scrape into a small bowl and whisk in the rosemary and olive oil. Season the lamb generously with salt and pepper and rub the paste all over the lamb. Transfer to a shallow roasting pan. Roast the lamb for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Transfer the lamb to a carving board and let rest for 15 minutes. Carve the lamb and serve. Originally appeared: December 2017 Rate It Print