Garlic Roast Lamb
A succulent, aromatic roast lamb infused with plenty of garlic, rosemary, and olive oil for a centerpiece-worthy main course.
Ingredients
- •2 lb lamb shoulder or leg roast (900g), boneless
- •6 cloves garlic, thinly sliced
- •2 sprigs fresh rosemary, leaves finely chopped
- •2 sprigs fresh thyme
- •3 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1/2 cup low-sodium beef broth (120ml)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Pat the lamb completely dry with paper towels to ensure a good sear.
- 3
Using a sharp paring knife, poke small deep slits all over the surface of the lamb and stuff each slit with a sliver of garlic and a pinch of chopped rosemary.
- 4
Rub the entire outside of the lamb with extra virgin olive oil, then season generously with kosher salt and black pepper.
- 5
Place the lamb in a roasting pan, scatter the remaining thyme sprigs around the meat, and pour the beef broth into the bottom of the pan.
- 6
Roast in the preheated oven for about 30 minutes for medium-rare, or slightly longer depending on your preferred doneness and thickness of the cut, basting halfway through with the pan juices.
- 7
Remove the lamb from the oven, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing against the grain.
💡 Chef tips
- For maximum flavor, you can prep and stud the lamb with garlic and herbs up to 24 hours in advance and keep it covered in the refrigerator.
- Store any leftover lamb in an airtight container in the fridge for up to 3 days, and gently reheat it with a splash of broth so it stays juicy.
- If you prefer a thicker pan sauce, strain the drippings into a small saucepan and simmer with a splash of red wine or broth until reduced.
✅ How it should turn out
The finished lamb should have a savory, aromatic crust with tender, juicy meat that is richly infused with garlic and rosemary.