Growing herbs on the porch pays off every time we cook with fresh rosemary. My little helper knows how to snip off the soft sprigs and likes the taste as much as I do. We also like to smell the sweet, balmy scent when we water our small bush. Overall, it’s been a joy throughout the summer to see things grow directly in front of our door. Ilian finds the ripe tomatoes and is impatient to harvest the banana peppers!
So here’s a recipe for leg of lamb that I like a lot: it has few ingredients and is straightforward. No marinating, no carving acrobatics. And we love the result – juicy and tender, savory and rosemary-sweet. It’s best for a colder day, as the oven will run for an hour and a half, which gives us time to snuggle up with a good book before dinner.
Roasted Leg of Lamb
- 3 to 4 lb leg of lamb, no bone
- 2 TBsp olive oil
- a few sprigs of fresh rosemary
- 4 tsp salt
- 2 tsp pepper
- Let the leg of lamb come to room temperature; take out of the fridge one hour before cooking. Chop the rosemary and mince the garlic.
- Rub the lamb with olive oil, salt, and pepper.
- Broil on each side for about 4 minutes to seal in the juices.
- Sprinkle the rosemary and garlic over the lamb, tent with aluminum foil.
- Bake at 350F for one hour.
- Remove foil and bake for another 30 minutes.
- Check the temperature with a meat thermometer: The lamb is medium-rare at 135F, medium at 140F, medium-well at 150F, and you should not go above this 😉
- Let the lamb rest for 15 minutes before cutting. Serve in thin slices, and enjoy!