This Roast Lamb stuffed with rosemary and garlic is a tasty dish, perfect for special occasions. Juicy and full of flavor, it's a great meal to share with family and friends.
Pair it with sides like roasted potatoes, Lebanese Rice and Broken Vermicelli, or a mix of cooked and grated beets, horseradish, and a drizzle of olive oil and vinegar for a fresh salad. We always enjoy this dish, especially during the Easter holidays. This Romanian way of serving the lamb adds a special touch, making it a favourite at the table.
This roast lamb is perfect for your Easter dinner table, especially when paired with roasted cauliflower on a yoghurt base. For dessert, consider serving a slice of walnut roll or Pasca: Romanian Easter Cheesecake (No-Crust), both traditional Romanian recipes served over the Easter holiday. To start, a grilled aubergine salad with a slice of freshly baked bread makes a beautiful first course.
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💭 Expert Tips
- Marinate Overnight: Let the lamb marinate overnight to let the garlic and rosemary infuse the meat.
- Use a Meat Thermometer: Check the lamb’s temperature with a meat thermometer. Aim for 70°C (160°F) for medium doneness.
- Let the Meat Rest: After roasting, let the lamb rest for 10 minutes. This helps keep it juicy.
🥘 What you need for roast lamb
For the Meat:
Start with a high-quality lamb shank weighing around 1 kg (2.2 lbs). Investing in the best meat you can afford will enhance the overall taste, as better quality cuts make a noticeable difference, similar to fine wine.
For the Stuffing:
Stuff the lamb with 5-6 garlic cloves and a bunch of rosemary. These ingredients will infuse the meat with a rich aroma and taste.
For the Marinade:
Rub the lamb with olive oil, salt, pepper, and paprika. Pour over a glass of red wine (about 150 ml / 5 oz) and cover. Let the lamb marinate in the refrigerator for the best results. Before roasting, add 1 litre (1 quart) of vegetable or beef stock and 2-3 bay leaves to the pan.
Roast lamb cooking times & temperatures
- Lamb Leg (Bone-in):
Roast at 190°C (375°F) for about 1 hour and 45 minutes for medium doneness. Aim for an internal temperature of 70°C (160°F). - Lamb Shoulder:
Roast at 190°C (375°F) for about 2 to 2.5 hours. The internal temperature should reach 70°C (160°F) for medium. - Lamb Rack:
Roast at 200°C (400°F) for about 25 to 30 minutes for medium doneness. The internal temperature should be 70°C (160°F). - Lamb Shank:
Roast at 190°C (375°F) for about 1.5 to 2 hours. Check that the internal temperature is 70°C (160°F).
For best results, use a meat thermometer to ensure the lamb is cooked to your preferred level of doneness.
🥗 Serving Ideas
This dish comes complete with stuffed roasted potatoes, but if you’re looking for even more side ideas, you can’t go wrong with easy sautéed green beans with fresh garlic, authentic turkish bulgur pilaf (bulgur pilavı), our chunky garden shakshuka (zucchini & bell pepper), or crispy cauliflower steaks with tahini yogurt sauce served with tahini sauce.
Let's be real - after Easter feasting, our fridges are packed with leftovers! When you've spent hours cooking for guests, tossing that precious roast lamb just isn't an option. (I've been there too!) So if you're staring at leftover lamb right now, let me share my favourite kitchen magic trick: transforming it into 15-minute fried rice so delicious, nobody will believe it's leftovers. That tender lamb? It's about to become the star of your easiest (and tastiest) post-holiday meal yet!"
❓Roast Lamb Stuffed with Rosemary & Garlic FAQs
Yes, you can use other cuts, like a lamb leg or shoulder, but adjust the cooking time accordingly.
For best results, marinate the lamb overnight. If you're short on time, marinate for at least 1 hour.
No, you don’t need to cover the lamb while roasting. Since it’s a slow, long roast, leaving it uncovered helps the skin become crispy. If you prefer, you can cover it loosely with foil, but I suggest removing the foil for the final 30 minutes.
Just season lamb with salt, pepper & olive oil. Add beef stock + water to pan (for moisture & gravy), cover, & slow roast 2 hours until fall-apart tender.
Use a meat thermometer to check the internal temperature. Aim for 70°C (160°F) for medium doneness.
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Roast Lamb Stuffed with Rosemary and Garlic
Equipment
- Tray or roasting pan
Ingredients
- 1 lamb shank approx 1 kg / 2.2 lbs
- 5-6 garlic cloves
- 1 bunch rosemary
- 2-3 bay leaves
- 2 tablespoon olive oil
- 1 glass of red wine about 150 ml / 5 oz
- Salt & pepper to taste
- 2 teaspoon paprika
- 1 litre vegetable or beef stock, 1 quart
Instructions
- Start by using a sharp knife to make small incisions all over the leg of lamb. Peel and thinly slice the garlic cloves, then insert a slice into each incision. Pull small sprigs from the rosemary bunch and push them into the incisions as well.1 lamb shank, 5-6 garlic cloves, 1 bunch rosemary
- Season the lamb with salt, pepper, paprika, and olive oil. Pour the wine over the meat, add the bay leaves, cover the tray with cling film, and refrigerate. For best results, marinate the meat overnight or for at least 1 hour. Remove from the fridge 30 minutes before roasting to let it come to room temperature.2 tablespoon olive oil, 1 glass of red wine, Salt & pepper to taste, 2 teaspoon paprika, 2-3 bay leaves
- Add the vegetable or beef stock and roast in a preheated oven at 190°C/170°F/gas mark 5 for about 2 hours. Turn the lamb halfway through to ensure both sides cook evenly in the stock.1 litre vegetable
- Serve with rice, bulgur, couscous, your favorite salad, garlic yogurt, roasted potatoes, or carrots.
Notes
- Marinate the lamb overnight for the best flavor, or at least 1 hour if you're short on time.
- Let the lamb sit at room temperature for 30 minutes before roasting to ensure even cooking.
- Turn the lamb halfway through cooking for even coverage of the stock and consistent cooking.
- The total cooking time is around 1 hour 50 minutes. Use a meat thermometer to check for doneness (lamb should reach 70°C or 160°F for medium).
- Let the lamb rest for a few minutes after roasting to allow the juices to redistribute, ensuring a juicier result.
- Ensure there's enough stock in the pan during roasting to keep the lamb moist. Add more if necessary.
Criss says
Thank you for sharing this recipe
Claudia Ciorteanu says
My family loved this!
Jean says
I made this with rosemary fresh from my garden. Delish !
Nicole says
This lamb was so delicious! The rosemary and garlic really elevated this dish.
Swathi says
This roasted lamb sutffed with rosemary and garlic is delicious and lamb is so juicy my family enjoyed it.
Jean says
You made this recipe so easy to follow, mine came out perfectly.
Elizabeth says
My family doesn't usually make lamb, but we had to try this recipe. Everyone loved it and we're so excited to add this to our holiday menu!
Nora says
This stuffed roast lamb was the winner at our last get-together! So flavorful! Thanks!
Swathi says
This roasted lamb stuffed with rosemary and garlic is delicious, I have tried the meat is so juicy and tender and garlic so perfect brings out lot flavor.
Juyali says
I love a good lamb especially if it's seasoned with herbs like rosemary. This turned out just perfect. Great recipe.
DK says
Tried this recipe and this Roast Lamb was a such a showstopper at last Wednesday's family dinner! The rosemary and garlic brought out the natural flavors of the lamb. Might try this out again for the holidays!
Nicole Kendrick says
This is a delicious recipe! I love the flavors and how easy it is to make. It's the perfect family dinner.