Roasted Lamb Leg with Rosemary & Garlic 

Ingredients (serves 4–6):

Lamb

• 1 whole lamb leg (2–2.5 kg)

• 4–5 cloves garlic, sliced

• 3–4 sprigs fresh rosemary

• 3 tablespoons olive oil

• 1 tablespoon Dijon mustard (optional)

• 1 teaspoon salt (or to taste)

• 1 teaspoon freshly ground black pepper

Roasting vegetables

• 600 g baby potatoes

• 2 tablespoons olive oil

• Salt and black pepper, to taste

Pan sauce (optional)

• 200 ml lamb or beef stock

• 1 teaspoon butter

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Instructions:

1. Prepare the lamb
   Preheat the oven to 190°C (375°F). Pat the lamb leg dry. Using a small knife, make deep slits all over the surface.

2. Season and flavor
   Insert garlic slices and small rosemary sprigs into the slits. Rub the lamb evenly with olive oil, Dijon mustard (if using), salt, and black pepper.

3. Prepare the potatoes
   Toss baby potatoes with olive oil, salt, and pepper. Arrange them around the lamb in a large roasting pan.

4. Roast
   Place the pan in the oven and roast uncovered for 1 hour 30 minutes to 1 hour 50 minutes, depending on desired doneness. Baste the lamb occasionally with the pan juices.

5. Rest the lamb
   Remove the lamb from the oven and loosely cover with foil. Let it rest for 15–20 minutes so the juices redistribute.

6. Make the pan sauce (optional)
   Place the roasting pan on the stovetop over medium heat. Add the stock and scrape up the browned bits. Simmer for about 5 minutes, then stir in butter for a glossy finish.

7. Serve
   Slice the lamb against the grain and serve with roasted potatoes and pan sauce. Garnish with fresh rosemary.

Tips:

• Medium-rare doneness is reached at an internal temperature of 57–60°C (135–140°F).

• Always rest the lamb before slicing for maximum juiciness.

• Works well with simple green sides like peas, green beans, or broccoli.