Roast Lamb Stuffed with Rosemary and Garlic
I love a good roast lamb. Here’s my classic recipe for a lamb leg stuffed with garlic and rosemary, perfect for special occasions or holiday meals. It's flavorful, tender, and sure to impress your guests—I hope you love it as much as I do!
Servings: 4
Calories: 249kcal
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.
Nutrition
Calories: 249kcal | Carbohydrates: 28g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 128mg | Potassium: 556mg | Fiber: 8g | Sugar: 0.1g | Vitamin A: 10263IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg
