roast lamb
Roast lamb with herbs. Juicy, flavorful, and easy for any occasion—discover how to make this classic lamb dish at home.
Ingredients
Method
- Preheat your oven to 180°C (355°F). Prepare a large baking pan.
- In a small bowl, combine the crushed garlic, chopped rosemary, thyme, olive oil, lemon juice, salt, and black pepper to make a flavorful marinade.
- Rub the marinade all over the lamb, pressing it in so the flavors penetrate the meat. Let it marinate while you prepare the vegetables.
- Arrange the carrot chunks, potato wedges, and quartered onions in the baking pan. Drizzle with olive oil and sprinkle with a little salt and pepper. Toss to coat.
- Place the marinated lamb leg on top of the vegetables. Pour the white wine and water around the edges of the pan, not directly over the lamb.
- Roast in the preheated oven for 1 hour and 40 minutes (100 minutes), or until the lamb is browned and cooked to your liking. Halfway through, use a spoon to baste the lamb with juices from the pan.
- Remove from the oven. Loosely cover the lamb with aluminum foil and let it rest for 15 minutes before slicing. Serve with the roasted vegetables and pan juices.
Notes
Roast lamb is a beloved centerpiece in many Mediterranean and family feasts, renowned for its rich flavor and tender texture. Its versatility allows it to shine equally for celebratory Sunday lunches, holiday gatherings, or even a comforting weeknight treat. The beauty of this dish is how something so impressive can be prepared in just one pan—delivering juicy meat and caramelized vegetables without fuss.
