Description
This succulent roasted leg of lamb is infused with fresh rosemary, garlic, and a touch of local honey, delivering a perfect balance of savory and sweet flavors. The lamb is marinated with aromatic herbs, rubbed with olive oil, and slow-roasted to a tender medium-rare finish. Finished with a luscious rosemary honey gravy, this elegant dish is perfect for special occasions or a gourmet dinner at home.
Ingredients
Lamb and Marinade
- 1 Leg of Lamb, cleaned, boned and tied (about 4–5 lbs)
- 1/2 tablespoon Fresh Rosemary, minced
- 2 teaspoons Table Salt
- 2 teaspoons Cracked Black Pepper
- 2 tablespoons Good Olive Oil
- 1/2 teaspoon Lemon Zest
Garlic Slivers and Gravy
- 2 Garlic Cloves, peeled and cut into 8 slivers
- 1 Large Garlic Clove, peeled and minced
- 2 tablespoons Hewitt’s Honey (local Alabama honey recommended)
- 1 cup Water
- 1 tablespoon Flour (for gravy thickening)
Instructions
- Trim Excess Fat: Carefully cut away any excess fat or silver skin from the leg of lamb to ensure even cooking and reduce greasiness.
- Prepare Marinade: In a small bowl, combine minced rosemary, table salt, and cracked black pepper. Rub this mixture evenly over the entire lamb with your hands, then coat the lamb thoroughly with olive oil.
- Marinate: Wrap the lamb tightly in plastic wrap and refrigerate. For best flavor, marinate overnight; if pressed for time, allow at least one hour.
- Insert Garlic Slivers: Before cooking, cut 8 slits into the lamb and insert a garlic sliver into each. Let the lamb sit at room temperature for 30 minutes so it roasts evenly.
- Preheat Oven: While the lamb rests, preheat your oven to 450°F (232°C).
- Initial Roasting: Place the lamb in a Dutch oven and roast at 450°F for 15 minutes to sear and lock in juices.
- Lower Temperature and Continue Cooking: Reduce oven temperature to 350°F (177°C) and continue roasting. Cook the lamb for 25 minutes per pound for medium-rare doneness, aiming for an internal temperature of 120°F (49°C) measured with a meat thermometer.
- Add Gravy Ingredients: When the lamb’s internal temperature is about 90°F (30°F below your target), remove it from the oven. Drain off excess fat from the pan, then add the minced garlic clove, lemon zest, honey, and water to the pan juices. Return the lamb to the oven to finish cooking.
- Rest the Lamb: When the lamb is about 10°F below your desired doneness, remove it from the oven. Take the lamb out of the pan, loosely wrap it in foil, and let it rest on a cutting board for 20 minutes to allow juices to redistribute.
- Prepare Gravy: Place the pan with juices on the stovetop over medium heat. Whisk in flour gradually, stirring constantly to avoid lumps, until the gravy thickens.
- Strain and Serve: Strain the gravy into a serving dish for a smooth texture. Slice the lamb and generously smother with the fragrant rosemary honey gravy. Serve immediately.
Notes
- For accurate doneness, use a meat thermometer to check the internal temperature of the lamb.
- Adjust cooking time if your leg of lamb is larger or smaller than 4-5 pounds.
- Allowing the lamb to rest after cooking is essential for a juicy, tender result.
- You can substitute local honey with any high-quality good-flavored honey if unavailable.
- Use a Dutch oven or roasting pan with a lid to retain moisture during roasting.
- Prep Time: 20 minutes (plus overnight marinating if possible)
- Cook Time: 1 hour 40 minutes (for 4 lbs lamb at 25 minutes per pound, plus initial high-heat searing time)
- Category: Main Course
- Method: Roasting
- Cuisine: American Southern
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 120 mg
