Hamdi Saidani This easy and flavorful Julia Child leg of lamb recipe is perfect for any special occasion or family dinner. With tender, juicy meat and a hint of garlic and rosemary, it’s a simple yet impressive dish. You can easily adjust the seasoning and use fresh herbs for added flexibility and flavor!
Ingredients Needed
- 5 pounds leg of lamb
- 4 cloves garlic, sliced
- Salt and ground black pepper to taste
- 2 tablespoons fresh rosemary
How To Make Leg Of Lamb
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Lamb: Cut deep slits every 3 to 4 inches along the top of the leg of lamb. Insert the garlic slices into each slit.
- Season the Lamb: Generously season the lamb with salt and ground black pepper to taste.
- Add Rosemary: Place fresh rosemary sprigs under and on top of the lamb to infuse flavor.
- Roast the Lamb: Place the lamb in a roasting pan and roast in the preheated oven for about 1 3/4 to 2 hours, or until an instant-read thermometer reads 135°F (57°C) for medium-rare to medium doneness.
- Let the Lamb Rest: Once the lamb is done, cover it with aluminum foil and let it rest for at least 10 minutes before carving.
- Serve: Slice the lamb and serve it with your favorite sides. Enjoy!
Recipe Tips
- Use Fresh Herbs: Fresh rosemary really enhances the flavor. If you can, avoid dried rosemary for the best taste.
- Rest the Meat: Let the lamb rest for at least 10 minutes after roasting. This helps the juices redistribute, making it more tender and juicy.
- Check the Temperature: Use a meat thermometer to ensure the lamb is cooked perfectly. For medium-rare, aim for 135°F (57°C).
- Season Generously: Don’t be afraid to use enough salt and pepper. Proper seasoning enhances the flavor of the meat.
- Adjust Garlic Flavor: If you prefer a milder garlic taste, you can slice the garlic thinner or reduce the amount.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftovers leg of lamb tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3-4 days.
- Freeze: Wrap leftovers leg of lamb tightly in plastic wrap and place it in a freezer-safe bag or container. It will keep for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm it in the oven.
- Reheating: Reheat leftovers leg of lamb in the oven at 300°F (150°C) for 15-20 minutes until warmed through. You can also reheat it in a covered pan over low heat with a bit of broth or water to keep it moist.
Nutrition Fact
Serving Size: 3 oz (85 grams)
- Calories: 191
- Total Fat: 9.7 g
- Saturated Fat: 4.9 g
- Cholesterol: 68 mg
- Sodium: 57 mg
- Potassium: 258 m-g
- Total Carbohydrate: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 25.5 g
More Julia Child Recipes:
Julia Child Leg Of Lamb
Description
This easy and flavorful Julia Child leg of lamb recipe is perfect for any special occasion or family dinner. With tender, juicy meat and a hint of garlic and rosemary, it’s a simple yet impressive dish. You can easily adjust the seasoning and use fresh herbs for added flexibility and flavor!
Ingredients
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Lamb: Cut deep slits every 3 to 4 inches along the top of the leg of lamb. Insert the garlic slices into each slit.
- Season the Lamb: Generously season the lamb with salt and ground black pepper to taste.
- Add Rosemary: Place fresh rosemary sprigs under and on top of the lamb to infuse flavor.
- Roast the Lamb: Place the lamb in a roasting pan and roast in the preheated oven for about 1 3/4 to 2 hours, or until an instant-read thermometer reads 135°F (57°C) for medium-rare to medium doneness.
- Let the Lamb Rest: Once the lamb is done, cover it with aluminum foil and let it rest for at least 10 minutes before carving.
- Serve: Slice the lamb and serve it with your favorite sides. Enjoy!
Notes
- Use Fresh Herbs: Fresh rosemary really enhances the flavor. If you can, avoid dried rosemary for the best taste.
- Rest the Meat: Let the lamb rest for at least 10 minutes after roasting. This helps the juices redistribute, making it more tender and juicy.
- Check the Temperature: Use a meat thermometer to ensure the lamb is cooked perfectly. For medium-rare, aim for 135°F (57°C).
- Season Generously: Don’t be afraid to use enough salt and pepper. Proper seasoning enhances the flavor of the meat.
- Adjust Garlic Flavor: If you prefer a milder garlic taste, you can slice the garlic thinner or reduce the amount.
Julia Child Leg Of Lamb
