Rosemary-roasted Lamb With Pan Juices Recipe

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Rosemary-roasted Lamb With Pan Juices Recipe

Ask your butcher to bone and butterfly the leg of lamb. Begin marinating one day ahead.

Cooking Time

Preparation Time :0 Min

Cook Time : 0 Min

Total Time : 0 Min


Serves :
  • 8 large garlic cloves

  • 2 teaspoons salt

  • 1 6-pound leg of lamb, boned, trimmed, butterflied, bone reserved

  • 1 tablespoon chopped fresh rosemary plus 20 large sprigs

  • 4 tablespoons extra-virgin olive oil

  • 3 cups water

  • 2 lemons, thinly sliced

  • 2 tablespoons chopped fresh parsley


  • Finely grind garlic and salt in processor. Place lamb, cut side up, on work surface. Sprinkle with pepper. Spread garlic-salt mixture evenly over lamb, then sprinkle with chopped rosemary. Roll lamb into its original shape. Using kitchen string, tie lamb roll crosswise every 2 inches, then tie lengthwise. Slide rosemary sprigs under string to cover both sides of lamb. Place lamb in 13x9-inch baking dish. Drizzle lamb all over with oil. Cover with plastic wrap and refrigerate 1 day.
  • Preheat oven to 350°F. Transfer lamb to large roasting pan. Sprinkle with salt and pepper. Place reserved lamb bone alongside; pour 1 cup water into pan. Arrange lemon slices from 1 lemon atop lamb. Roast lamb 1 hour. Turn lamb over; pour 1 cup more water into pan. Continue to roast lamb until meat thermometer inserted into thickest part registers 140°F, about 1 hour longer. Transfer to cutting board; let rest 15 minutes. Add 1 cup more water to pan, scraping up browned bits. Pour pan juices into 2-cup measuring cup; spoon off fat and discard. Transfer pan juices and any accumulated juices from roast lamb to small saucepan. Bring juices to simmer. Season with pepper.
  • Discard string and rosemary from lamb. Slice lamb; place on platter. Spoon pan juices over. Garnish with parsley and remaining lemon slices.