Description
This creamy roast leg of lamb is a succulent, juicy masterpiece with a rich, velvety sauce. Perfect for special occasions or a hearty family dinner, the combination of aromatic herbs, slow roasting, and a decadent cream sauce makes this dish irresistible. Follow this easy recipe for a showstopping meal that will impress everyone at your table.
Ingredients
Scale
- 1 (5-6 lb) bone-in leg of lamb
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup heavy cream
- 1/2 cup chicken or beef stock
- 1 tbsp Dijon mustard
- 1 lb baby potatoes, halved
- 3 large carrots, chopped
- 1 onion, quartered
Instructions
- Preheat oven to 325°F (165°C). Pat lamb dry and rub with garlic, rosemary, olive oil, salt, and pepper.
- Place lamb in roasting pan with potatoes, carrots, and onions. Roast for 2.5-3 hours until internal temperature reaches 145°F (63°C).
- Transfer lamb to cutting board to rest. Make sauce by simmering pan drippings with cream, stock, and Dijon mustard for 5 minutes.
- Slice lamb and serve with roasted vegetables and creamy sauce.
Notes
- For extra tenderness, marinate lamb overnight in the garlic-rosemary mixture.
- Use a meat thermometer for perfect doneness.
- Let lamb rest 15 minutes before slicing.
- If sauce is too thin, simmer longer or add cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 3 hours
Nutrition
- Serving Size: 1 slice (6oz lamb + sauce)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 160mg
Keywords: creamy roast leg of lamb, roasted lamb recipe, holiday lamb dish, easy lamb recipe, rosemary garlic lamb