roast lamb
Roast lamb made easy. Learn this tender, aromatic and practical method for a perfect Sunday family meal. Try this recipe!
Ingredients
Method
- Preheat the oven to 180°C (356°F). Prepare a large roasting pan.
- In a small bowl, mix olive oil, crushed garlic, rosemary, thyme, lemon zest, lemon juice, salt, and black pepper.
- Place the lamb on a clean surface. Rub the marinade thoroughly all over the meat, making sure it is well coated.
- Arrange the carrots and red onions in the roasting pan. Put the marinated lamb on top of the vegetables.
- Pour the dry white wine into the pan around the lamb (not over it).
- Roast in the oven for about 120 minutes (2 hours) or until the lamb is browned and tender. Baste the lamb once or twice with the pan juices during roasting.
- Remove the lamb from the oven, cover with foil, and let it rest for 10–15 minutes before slicing. Serve the lamb with the roasted vegetables and pan juices.
Notes
The roast lamb is a classic choice for festive occasions, family gatherings, and cozy Sunday lunches. Its versatility comes from how easily you can adapt the seasoning and accompaniments to suit your personal taste or seasonal availability of herbs and vegetables.
Tips for the Perfect Roast Lamb
- The cut matters: For the juiciest result, choose a boneless leg of lamb with some fat marbling. If you prefer leaner meat, you can trim excess fat before cooking.
- Marinate in advance: For even more flavor, rub the marinade onto the lamb and let it rest, covered, in the fridge for up to 24 hours prior to cooking.
- Browning for flavor: If you want an even richer, more caramelized crust, sear the lamb in a hot pan for 3–4 minutes on each side before placing it over the veggies and roasting.
- Substitutions: If you don't have white wine, try using chicken broth or even a splash of apple cider for a slight sweetness. Substitute rosemary or thyme with oregano or sage if desired.
Preparation and Serving Suggestions
- Resting is key: Let the lamb rest covered with foil before slicing. This allows the juices to redistribute, resulting in more tender, flavorful slices.
- For a full meal: Pair your roast lamb with roasted potatoes, a crisp green salad, or creamy polenta. Mint jelly or a simple yogurt sauce with lemon and herbs are classic and refreshing accompaniments.
- Vary your veggies: Try adding parsnips, sweet potatoes, or whole garlic cloves to the roasting pan for a medley of roasted flavors.
Extra Tips
- If your lamb cooks too quickly and starts to brown excessively, loosely tent the meat with foil and continue roasting for a juicy, evenly cooked dish.
- For leftovers, use cold roast lamb in sandwiches, salads, or even as a pizza topping—it’s just as delicious the next day!
