Cooking Roast Lamb In The Oven With Rosemary

Cooking Lamb in Spring Leads to Fantastic Meals!

➡️ Cooking roast lamb in spring is especially recommended because spring lamb has tender and tastier meat than the one from more mature animals. Of course, I like lamb, mutton, and sheep all year round, but cooking lamb in the spring gives me great pleasure, perhaps because I look forward to the warm season.

➡️ I know that not everyone likes lamb and this is related to the culinary habits of each family. Cooking lamb is a tradition in my family and, therefore, I have eaten lamb prepared in all possible ways, from the first years of life.

➡️ When I’m looking for a special and impressive main course for a dinner party or a holiday gathering, I love to make a roast spring lamb with rosemary. This classic dish features a bone-in leg of lamb that is rubbed with a flavorful mixture of fresh rosemary, garlic, and olive oil before being slow-roasted to perfection. The simple combination of the rosemary and garlic with the natural flavor of the lamb creates a mouth-watering taste that’s sure to delight the senses.

➡️ I love the way the aroma of the rosemary fills my kitchen as the lamb slowly roasts in the oven. It’s such a comforting and inviting smell that’s guaranteed to get everyone’s mouth watering. Plus, the tender texture of the lamb is simply unbeatable. The slow-roasting method ensures that the meat is cooked evenly and remains juicy and succulent.

➡️ One of the things I appreciate when cooking roast lamb with this recipe is that it’s quite simple to prepare, yet yields such impressive results. You don’t need any fancy equipment or ingredients – just a bone-in leg of lamb, fresh rosemary, garlic, olive oil, and a few pantry staples. Plus, it’s versatile enough to serve for a variety of occasions, from a formal dinner party to a casual family meal.

➡️ When I serve this roast spring lamb with rosemary, I like to pair it with some roasted vegetables such as potatoes, carrots, and parsnips. The flavors of the roasted vegetables complement the lamb perfectly, and the bright colors create a beautiful presentation on the plate. Alternatively, a fresh green salad can provide a refreshing contrast to the rich, hearty flavors of the lamb.

➡️ Lamb meat is particularly tasty and versatile, so you can make a variety of great dishes with it. Cooking roast lamb in the oven is the most common recipe, but spring lamb can also be prepared in many more ways including soup, stew, paprikash, schnitzel, and more.

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How to Cook Roast Spring Lamb at Home

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Cooking Roast Lamb In The Oven With Rosemary

Roast Spring Lamb with Rosemary

This Roast Spring Lamb with Rosemary recipe is a classic and timeless dish that is perfect for special occasions, holiday gatherings, or simply as a delicious main course for Sunday dinner. The lamb is seasoned with a mixture of fresh rosemary, garlic, and olive oil, which not only imparts a wonderful flavor but also helps to tenderize the meat. The rosemary adds a beautiful aroma and complements the lamb's natural flavor, making it a perfect pairing.
The preparation of the dish is quite simple, and the results are impressive. The lamb is coated with the rosemary and garlic mixture and then slow-roasted to perfection. The slow cooking process ensures that the meat is cooked evenly and remains tender and juicy. The addition of water to the roasting pan helps to create steam, which keeps the lamb moist while cooking.
To make this Roast Spring Lamb with Rosemary, you'll need a bone-in leg of lamb that is approximately 5-6 pounds. The lamb should be at room temperature before roasting, which allows for even cooking throughout the meat. To prepare the seasoning mixture, simply combine minced garlic, chopped rosemary, olive oil, salt, and pepper in a small bowl. Once you have rubbed the seasoning mixture over the lamb, pour water into the roasting pan and cover the lamb tightly with foil.
The lamb should be roasted for 1 1/2 to 2 hours, depending on how well-done you like your meat. The internal temperature should reach 135°F for medium-rare or 145°F for medium. Once the lamb is cooked, remove the foil and roast it for an additional 15-20 minutes to get a crispy surface. It's important to let the lamb rest for at least 15 minutes before carving to allow the juices to settle back into the meat and keep it moist.
This Roast Spring Lamb with Rosemary pairs well with roasted vegetables such as potatoes, carrots, and parsnips, or a fresh green salad. It's a hearty and satisfying dish that is sure to impress your guests or family. To get the best results, make sure to use fresh rosemary, and a meat thermometer to check the internal temperature of the lamb. And, don't forget to let the lamb rest before carving.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 8 servings


  • 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
  • ½ cup water


  • Preheat oven to 325°F.
  • In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper.
  • Place the lamb in a roasting pan and rub the garlic and rosemary mixture all over the lamb, making sure to coat it evenly.
  • Pour water into the bottom of the roasting pan.
  • Cover the pan tightly with foil and place it in the preheated oven.
  • Roast the lamb for 1 1/2 to 2 hours or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
  • Remove the foil and continue roasting the lamb for an additional 15-20 minutes, or until the surface is golden brown and crispy.
  • Let the lamb rest for 15 minutes before carving.
  • Serve the lamb with your favorite side dish and enjoy!


Cooking Tips:
  1. Make sure the lamb is at room temperature before roasting. This helps ensure even cooking throughout the meat.
  2. Use a meat thermometer to ensure that the lamb is cooked to your liking. The internal temperature should be 135°F for medium-rare or 145°F for medium.
  3. Let the lamb rest for at least 15 minutes before carving. This helps the juices settle back into the meat and keeps it moist.
  4. For a crispier surface, remove the foil during the last 15-20 minutes of cooking.
  5. Use fresh rosemary for the best flavor. If you don’t have fresh rosemary, you can substitute with dried rosemary, but reduce the amount by half.
Keyword Greek roast lamb, roast lamb reciipe, roast spring lamb, roast spring lamb recipe

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Cooking Roast Lamb from Scratch at Home is Easy!

➡️ For some of you, would be hard to believe that once upon a time, the lamb was the most expensive cut of meat you could buy! Today, in many supermarkets, a lamb cut is likely to be cheaper than a beef cut! But despite this, lamb is still rarely found in the diet of many of us. It’s hard to argue with the nutritional benefits of lamb meat and its ability to work with a wide variety of flavorings and spices, but there are some great reasons to give it a try.

➡️ Even if the spring lamb is very versatile and you can prepare many delicious dishes from it, cooking roast lamb in the oven should attract you in a special way. Why? Roasted lamb and especially roasted leg of lamb is very tender and easy to make. All you have to do is marinate the meat as you like and put it in the oven, then you can do anything else until the meal is served.

➡️ In addition to the divine taste, lamb offers a number of benefits to your health. For additional information, read more on spring lamb!

➡️ Cooking roast lamb is a special occasion for me every time, so I try to make such a dish as often as possible. Here are some of my favorite recipes: slow-cooked leg of lamb with tomato sauce, Moroccan leg of lamb roast, Greek roast leg of lamb with red wine, Greek roast lamb, and French roast lamb shoulder. Many more lamb recipes are available in my cookbook Cooking Lamb: A Delicious Lamb Recipes Cookbook. Enjoy cooking roast lamb at home!

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