Lamb Roast

Tender, juicy, and roasted to a perfect blush — this Lamb Roast is Sunday-dinner royalty. A bone-in leg of lamb gets rubbed with garlic, rosemary, and olive oil, then roasted low and slow until the outside is beautifully browned and the inside stays meltingly tender. Served alongside golden roasted potatoes that soak up all those savory pan juices, it’s the kind of meal that brings everyone to the table.

Ingredients

• 1 bone-in leg of lamb (4 to 5 lbs)
• 1/4 cup olive oil
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp Dijon mustard
• 2 lbs baby potatoes, halved
• 1 large red onion, cut into wedges
• 4 sprigs fresh rosemary (for the pan)
• 1 cup dry red wine or beef broth
• 2 tbsp butter
• 1 tbsp all-purpose flour (optional, for gravy)
• Flaky sea salt, for finishing
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. Bring to room temp: Take the lamb out of the fridge 1 hour before roasting and pat it very dry with paper towels.
2. Make the herb rub: Mix the olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and Dijon mustard into a thick paste.
3. Rub the lamb: Coat the lamb all over with the herb paste, working it into every crevice. Tuck the rosemary sprigs around it in the roasting pan.
4. Prep the potatoes: Toss the halved baby potatoes and onion wedges with a drizzle of olive oil, salt, and pepper, and arrange them around the lamb in the pan.
5. Roast low and slow: Roast at 325°F (165°C) for about 20 minutes per pound (roughly 1 hour 40 minutes for a 5-lb leg), until a thermometer in the thickest part reads 135°F for medium-rare.
6. Rest the meat: Transfer the lamb to a cutting board, tent loosely with foil, and rest 20 minutes — the temperature will rise to a perfect 145°F.
7. Make pan gravy: Set the roasting pan over medium heat, pour in the wine or broth, and scrape up the browned bits. Whisk in the butter (and flour if you want it thicker) and simmer 3–4 minutes until glossy.
8. Carve and serve: Slice the lamb against the grain, arrange with the roasted potatoes, drizzle with pan gravy, and finish with flaky sea salt and fresh parsley.

Pro tip: A reliable meat thermometer is non-negotiable with lamb — pull it at 135°F and let carryover heat finish the job. Guessing is how roasts turn gray.

Estimated nutrition per serving: 680 calories, 52g protein, 28g carbs, 38g fat.