Garlic Roast Lamb
A succulent, herb-crusted roast lamb infused with aromatic garlic that delivers restaurant-quality flavor in your own kitchen.
Ingredients
- •1.5 lbs (700g) lamb loin or leg, boneless
- •6 cloves garlic, thinly sliced
- •2 tablespoons olive oil
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh thyme leaves
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •2 tablespoons unsalted butter, softened
Instructions
- 1
Preheat your oven to 400°F (200°C) and pat the lamb dry with paper towels.
- 2
Using a sharp paring knife, make small incisions all over the lamb and insert the garlic slices into each pocket.
- 3
In a small bowl, mix the olive oil, rosemary, thyme, salt, and pepper to create a herb paste.
- 4
Rub the herb paste evenly over the entire surface of the lamb.
- 5
Heat a heavy-bottomed oven-safe skillet over medium-high heat and sear the lamb on all sides until browned, about 2-3 minutes per side.
- 6
Top the lamb with small dollops of butter and transfer the skillet to the preheated oven.
- 7
Roast for 20-25 minutes for medium-rare, or until a meat thermometer registers 130°F (54°C).
- 8
Remove from the oven, transfer to a cutting board, and let the meat rest for 10 minutes before slicing against the grain.
💡 Chef tips
- For a deeper flavor, marinate the lamb with the garlic and herbs in the refrigerator for up to 4 hours before cooking.
- Always let the lamb rest after roasting; this allows the juices to redistribute, ensuring the meat stays tender and moist.
- If you prefer a crustier exterior, you can broil the lamb for the final 2 minutes of cooking.
✅ How it should turn out
The finished lamb should have a deeply browned, aromatic crust with a tender, pink center that is fragrant with garlic and fresh herbs.