Roasted Garlic and Herb Leg of Lamb
Bone-in leg of lamb scored and massaged with a robust garlic-herb paste, seared, then slow-roasted over a bed of root vegetables that catch all the flavorful juices for an ultimate weekend feast.
Equipment
- 1 | Sharp knife | for scoring
- 1 | cutting board |
- 1 | Mixing bowl | for paste
- 1 | Roasting pan or foil tray |
- 1 Tongs
- 1 | Grill or oven |
Ingredients
- 1 | | bone-in leg of lamb | about 5 lb
- 8 | cloves | garlic | minced
- 3 | tbsp | fresh herbs | rosemary thyme, parsley
- 3 | tbsp | olive oil |
- 2 | tsp | salt |
- 1 | tsp | black pepper |
- 4 | | carrots | cut into chunks
- 1 | lb | baby potatoes | halved
- 2 | | onions | quartered
- 2 | heads | garlic | halved crosswise
Instructions
- Pat the leg of lamb dry and score the surface in a diamond pattern.
- Mix minced garlic, chopped herbs, olive oil, salt, and pepper into a paste.
- Massage the paste thoroughly into all the scored cuts and over the meat.
- Arrange chopped carrots, potatoes, onions, and halved garlic heads in a roasting pan.
- Sear the lamb on all sides over high heat until well browned.
- Place the seared lamb on top of the vegetables.
- Cover loosely and roast at moderate heat until fork-tender and easily shredded.
- Rest the meat for 15 minutes, then slice or shred and serve with the roasted vegetables.
Notes
Leftover lamb keeps in the refrigerator up to 4 days in an airtight container.
Reheat gently with a splash of broth to keep it moist.
The garlic-herb paste can be prepared one day ahead.
Bone-in yields the most flavor, but boneless works with adjusted cooking time.
Reheat gently with a splash of broth to keep it moist.
The garlic-herb paste can be prepared one day ahead.
Bone-in yields the most flavor, but boneless works with adjusted cooking time.