Oven-roasted leg of lamb, deeply browned outside and juicy within, scented with garlic and rosemary. A classic formula that lets the meat lead: few ingredients, well-managed heat, and a proper rest before carving.
Preheat the oven to 220°C. Pat the leg of lamb very dry with paper towels and make several small cuts about 1 cm deep through the meaty areas and between some sections of fat. The surface should enter the oven dry so it roasts rather than steams.
Crush the garlic, rosemary, salt, and pepper into a rough paste. Add the olive oil, mix, and rub it all over the lamb, pushing some seasoning into the cuts. Place the leg in a roasting tray with the fat side facing up.
Roast the lamb for 20 minutes at 220°C to establish a deep crust. Lower the oven to 190°C and continue roasting for
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Remove the lamb, cover it loosely with foil, and let it rest for 20 minutes before carving. Slice against the grain and serve with the concentrated pan juices. And that's it! The meat should retain its juices when carved, with the exterior tasting clearly of lamb, garlic, and rosemary rather than added fat. 🧡
