Oven-roast leg of lamb
Nutrition per serving
Roast leg of lamb: golden and crisp outside, pink and tender inside, studded with garlic and rosemary. The family Sunday roast, easy to get right with the correct temperature and a little resting time.
Prep: 15 min | Cook: 60 min | Serves: 6 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 362 kcal · 50 g protein · 1 g carbohydrate · 18 g fat
Ingredients
- 1 leg of lamb (1.5 kg)
- 4 cloves of garlic
- 2 sprigs of rosemary
- 2 tbsp olive oil
- coarse salt and pepper
Method
- Stud the lamb with slivers of garlic, rub with oil, then season with salt and pepper.
- Sear it for 10 minutes in a very hot oven (240 °C).
- Lower to 180 °C and allow 12-15 minutes per 500 g for pink meat.
- Rest for 15 minutes under foil before carving.
Nutritional benefits
Lamb is rich in high-quality protein, haem iron and zinc. The leg, roasted with no added fat apart from a drizzle of oil, stays sensible when served in thin slices. With vegetables and flageolet beans, it is a complete, balanced meal.
Variations and swaps
- With herbes de Provence.
- In a mustard crust.
- With sliced roast potatoes (pommes boulangères).
- Marinated in garlic and lemon.
Storage and making ahead
Keeps for 3 days; cold slices are good in a salad or sandwich.
💡 Good to know
Resting is crucial: 15 minutes under foil after cooking lets the juices redistribute, so the meat stays pink and juicy when carved.
Read more
Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes.
The foods in this recipe: leg of lamb · garlic · rosemary · olive oil · salt.
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