I have a particular fondness for roast leg of lamb: it's the dish that instantly elevates a meal without requiring three hours in the kitchen. The magic lies in the contrast: a beautiful golden crust, still-juicy meat, and that aroma of garlic and rosemary that fills the house. I make it the old-fashioned way, in a piping hot oven, with the juices collected in the roasting pan. No fuss, just the right techniques.
The key, which I learned through experience, is to take the meat out of the refrigerator a little while beforehand, season it generously, baste it during cooking, and above all, let it rest. Resting is what gives you slices that stay moist instead of losing all their juices on the cutting board. For the sauce, I simply deglaze with white wine and add a little stock: it loosens the browned bits and makes a quick sauce.
To stay true to the traditional style while keeping the dish vibrant, I like to add a few vegetables that roast at the same time. Here, I'm using carrots and onions (simple, effective, and in season according to many lists), which soak up the lamb juices. It makes for a rustic side dish that's easy to serve.
Nutritionally, lamb provides good protein, iron, and zinc. And with roasted vegetables, you have a more balanced meal without complicating the recipe. If you like a strong garlic flavor, you can add more to the leg of lamb; if you prefer it milder, leave the cloves whole in the dish: they'll caramelize, and it's delicious spread on bread.
Roast leg of lamb
4
parts30
minutes50
minutes610
kcal1
hour5
minutesA classic roast leg of lamb, beautifully browned on the outside and juicy on the inside, flavored with garlic and rosemary. The juices are deglazed with white wine for a simple, rich, and incredibly flavorful sauce.
Keep your device's screen on
Ingredients
1 1.2 kg leg of lamb (shortened if possible, for faster cooking)
3 garlic cloves
2 rosemary branches
2 tablespoons of olive oil
20g of butter
600g carrots of
2 yellow onions
10 cl of dry white wine
10 cl of stock (lamb, poultry, or vegetable)
1 teaspoon of fine salt
1/2 teaspoon of ground black pepper
Preparation steps
- Take the leg of lamb out of the refrigerator 20 minutes before starting, to avoid thermal shock (more even cooking).
- Preheat the oven to 220°C. Peel the carrots and cut them into thick sticks. Peel the onions and cut them into quarters.
- Make small incisions in the leg of lamb with the tip of a knife. Cut 2 cloves of garlic into slivers and insert them into the slits. Keep 1 whole clove (or crushed with the flat of a knife) for the dish.
- Season the leg of lamb on all sides with salt and pepper. Rub it with olive oil. Place the rosemary on and under the meat.
- In a roasting tin, arrange the carrots, onions, and the remaining garlic clove. Place the leg of lamb on top. Dot the meat and the tin with the butter.
- Bake for 10 minutes at 220°C to sear. Then reduce the temperature to 200°C and continue baking for 25 minutes for a pink center (add 5 to 10 minutes if you prefer it more cooked).
- During cooking, baste 2 to 3 times with the pan juices. If the bottom is sticking too much, add 2 to 3 tablespoons of water or a little stock during cooking.
- Remove the dish from the oven. Place the leg of lamb on a board, loosely cover it with aluminum foil and let it rest for 10 minutes (essential to keep the juices in the meat).
- While the pan rests, prepare the sauce: skim off any excess fat from the surface. Place the pan over medium heat and deglaze with the white wine, scraping up all the browned bits. Let it reduce for 2 to 3 minutes. Add the stock and simmer for another 2 minutes to reduce the sauce.
- Slice the leg of lamb, serve with the roasted carrots and onions, then drizzle with a little juice.
📊 Nutritional Information
1 portion (approx. 380g, with vegetables and juice)
| Nutrient | Value |
|---|---|
| Calories | 610 kcal |
| Proteins | 48g |
| Carbohydrates | 20g |
| including sugars | 10g |
| Lipids | 33g |
| including saturated fatty acids | 13g |
| Fibers | 6g |
| Sodium | 820mg |
| Vitamins | |
| Vitamin B12 | 120% of the recommended daily allowance (RDA) |
| Vitamin A | 160% AJR |
| Vitamin B3 | 55% AJR |
| Minerals | |
| Iron | 30% AJR |
| Zinc | 55% AJR |
| Phosphorus | 45% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you want a shinier juice, whisk a tiny knob of cold butter into the reduced juice off the heat (it smooths and rounds it out).
💡 Chef's Tips
To check if it's cooked without stress, use a meat thermometer: 52–54°C internal temperature for medium-rare, 58–60°C for medium. And always remember the 10-minute resting time: it makes all the difference.
🔄 Variations
- A more mustardy version (also classic): brush the leg of lamb with 1 tablespoon of Dijon mustard before putting it in the oven.
- Confit garlic version: leave all the whole cloves (not pierced) in the dish; they become soft and mix with the juice.
