Roast Lamb with Rosemary
Contains none of the 14 statutory EU/Norwegian allergens.
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Ingredients (9)
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Instructions (6)
Preheat the oven to 125°C (250°F). Peel garlic cloves and cut half of them into thin slivers. Coarsely chop the carrots and onions.
Make small incisions across the leg of lamb with a sharp paring knife. Insert garlic slivers and small sprigs of rosemary into the cuts.
Rub the surface of the lamb thoroughly with olive oil, salt, and pepper.
Scatter the chopped carrots, onions, remaining garlic cloves, and remaining rosemary into a large roasting pan. Pour water into the bottom of the pan and place the lamb on top of the vegetables.
Insert a meat thermometer into the thickest part of the lamb without touching the bone. Roast until the internal temperature reaches 65°C (149°F) for medium-pink or 70°C (158°F) for medium-well, about 2.5 to 3 hours.
Transfer the roasted lamb to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes before carving into slices. Strain pan juices to use as a rich serving gravy.
