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Herb-Roasted Christmas Lamb

This herb-marinated lamb roast is slow-roasted to achieve tender, juicy meat with a beautifully crisp exterior. Infused with garlic, rosemary, and olive oil, it develops a fragrant aroma and rich flavor, perfect for holiday gatherings. The final dish features succulent slices with a golden crust, ready to serve alongside seasonal vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Holiday
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 kg lamb leg or shoulder preferably bone-in for extra flavor
  • 3 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons olive oil extra virgin
  • to taste sea salt flakes for sprinkling
  • to taste black pepper freshly ground
  • 1 lemon lemon zest optional, for brightness

Equipment

  • Roasting pan with a rack
  • Sharp knife
  • Kitchen thermometer
  • Basting brush
  • Aluminum foil

Method
 

  1. Preheat your oven to 180°C (350°F). Place a rack inside your roasting pan for even heat circulation.
  2. Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a crisp crust.
  3. Score the fat in a crosshatch pattern with a sharp knife, being careful not to cut into the meat, to help the seasonings penetrate.
  4. Mix the minced garlic, chopped rosemary, olive oil, lemon zest (if using), salt, and pepper in a small bowl to create a flavorful rub.
  5. Rub the mixture generously all over the lamb, making sure to massage it into the scored fat and meat for even flavor.
  6. Place the lamb in the prepared roasting pan, fat side up, ensuring it's comfortably positioned for even roasting.
  7. Insert a kitchen thermometer into the thickest part of the meat, avoiding bone, to monitor doneness.
  8. Roast the lamb for approximately 20 minutes per 500g, or until the internal temperature reaches 60-65°C (140-150°F) for medium rare, basting with its juices every 20 minutes using a basting brush.
  9. Once cooked, remove the lamb from the oven, tent loosely with aluminum foil, and let it rest for at least 15 minutes to allow juices to redistribute.
  10. Carve the lamb into slices across the grain, revealing a juicy, tender interior with a crisp, flavorful crust.
  11. Serve the slices alongside seasonal vegetables and enjoy the warm, fragrant flavors of your holiday centerpiece.

Notes

For extra crispness, increase oven temperature to 200°C (390°F) during the last 10 minutes of roasting. Always rest the meat before carving to keep it juicy.