When you want to serve an impressive centerpiece that’s elegant enough for special occasions yet surprisingly simple to prepare, this California Roast Lamb is your answer with tender, succulent meat infused with garlic, herbs, and Mediterranean flavors. Imagine a beautiful leg of lamb roasted to perfection with a golden, herb-crusted exterior and juicy pink center that slices beautifully and tastes like something from an upscale restaurant. This classic preparation features lamb studded with garlic cloves and rubbed with oregano, salt, and pepper before roasting, creating layers of flavor that permeate the meat. Whether you’re celebrating Easter, hosting a holiday dinner, or simply want to create a memorable meal that will have everyone talking, this California roast lamb delivers show stopping results. The beauty of this recipe lies in its simplicity, quality lamb needs little embellishment when properly seasoned and cooked, allowing the natural flavor of the meat to shine through.
Serving Quantity: 8 servings
Cooking Time: 2 hours (20 minutes prep, 1 hour 40 minutes cooking and resting)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 42g
3. Carbohydrates: 2g
4. Fat: 22g
5. Fiber: 0g
6. Sugar: 0g
7. Sodium: 465mg
Ingredients You Need:
For the Lamb:
1. 1 bone-in leg of lamb (5 to 6 pounds)
2. 8 to 10 garlic cloves, peeled and slivered
3. 3 tablespoons olive oil
4. 2 tablespoons fresh rosemary, chopped
5. 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
6. 1 tablespoon fresh thyme leaves
7. 2 teaspoons salt
8. 1 teaspoon black pepper
9. 1 teaspoon paprika
10. Zest of 1 lemon
For Roasting:
11. 1 cup dry white wine
12. 1 cup chicken broth
13. 2 medium onions, quartered
14. 4 carrots, cut into chunks
15. 1 head of garlic, halved horizontally
For Serving:
16. Fresh herbs for garnish
17. Lemon wedges
Prepare the Lamb
Remove the leg of lamb from the refrigerator about 30 minutes before cooking to bring it to room temperature. This ensures more even cooking throughout. Pat the lamb completely dry with paper towels on all sides. Trim any excess fat, but leave a thin layer which will baste the meat as it cooks and add flavor. Place the lamb on a cutting board.
Create Garlic Slits
Using a sharp paring knife, make small deep incisions all over the lamb, about 1 to 1.5 inches deep and spaced about 2 inches apart. You should make 15 to 20 slits total covering the entire surface of the meat. Push a sliver of garlic deep into each slit. The garlic will perfume the meat from the inside out as it roasts, creating incredible flavor throughout rather than just on the surface.
Make the Herb Rub
In a small bowl, combine the olive oil, chopped rosemary, oregano, thyme, salt, pepper, paprika, and lemon zest. Mix everything together into a paste. The herbs should be evenly distributed throughout the oil, creating an aromatic mixture that smells incredible. This herb rub will form a flavorful crust on the lamb as it roasts.
Season the Lamb
Rub the herb mixture all over the lamb, massaging it into the meat and making sure to cover every surface including the underside. Use all of the mixture and really work it into the meat with your hands. The lamb should be completely coated with the herb paste. Let the seasoned lamb sit at room temperature for 15 to 20 minutes to allow the flavors to penetrate.
Prepare the Roasting Pan
Preheat your oven to 400 degrees Fahrenheit. Place a roasting rack inside a large roasting pan. Scatter the quartered onions, carrot chunks, and halved garlic head in the bottom of the pan around the rack. These vegetables will flavor the pan drippings and can be served alongside the lamb or used to make gravy. They also elevate the lamb slightly, allowing heat to circulate underneath.
Start Roasting at High Heat
Place the seasoned lamb on the rack in the roasting pan, fat side up. Roast at 400 degrees for 30 minutes to develop a beautiful golden-brown crust and seal in the juices. The high initial heat creates that delicious caramelized exterior while keeping the interior moist. Your kitchen will start smelling absolutely amazing during this time.
Add Liquid and Reduce Heat
After 30 minutes, pour the white wine and chicken broth into the bottom of the roasting pan around the vegetables, being careful not to pour it directly over the lamb which would wash away the herb crust. Reduce the oven temperature to 350 degrees and continue roasting for about 1 hour more . The liquid will keep the meat moist and create flavorful pan drippings.
Monitor Internal Temperature
Begin checking the internal temperature after about 45 minutes of the lower-temperature roasting. Insert an instant-read thermometer into the thickest part of the meat, avoiding the bone. For medium-rare, which is ideal for lamb, you want 135 degrees Fahrenheit. For medium, aim for 145 degrees. Remember the temperature will rise about 5 to 10 degrees during resting, so remove it slightly before your target temperature.
Rest the Lamb
Once the lamb reaches your desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 20 to 30 minutes. This resting period is absolutely crucial because it allows the juices to redistribute throughout the meat. If you cut into it immediately, all those delicious juices will run out onto the cutting board instead of staying in the meat where they belong.
Make Pan Sauce
While the lamb rests, strain the pan drippings from the roasting pan into a measuring cup or gravy separator. Let the fat rise to the top and skim it off. Pour the defatted drippings into a small saucepan. Bring to a simmer over medium heat and reduce by about half until slightly thickened and intensely flavored. Season with salt and pepper to taste. This simple pan sauce is incredible drizzled over the sliced lamb.
Carve the Lamb
After resting, remove the foil and place the lamb on a carving board. Using a sharp carving knife, cut thin slices against the grain for maximum tenderness. Start at the shank end and work your way toward the wider part of the leg. The meat should be beautifully pink in the center with a flavorful herb crust on the outside. Arrange the slices on a warmed serving platter.
Serve with Style
Arrange the roasted vegetables from the pan around the sliced lamb on the platter. Drizzle some of the pan sauce over the meat. Garnish with fresh herb sprigs and lemon wedges. The presentation should look abundant and inviting. Serve immediately while hot with the remaining pan sauce on the side.
Helpful Tips for Success:
1. Bring lamb to room temperature before roasting for more even cooking throughout.
2. Don’t trim away all the fat, it adds flavor and keeps the meat moist during roasting.
3. Use an instant-read thermometer for perfectly cooked lamb every time.
4. Fresh herbs make a significant difference in flavor over dried herbs.
5. Let the lamb rest at least 20 minutes, this step is crucial for juicy meat.
6. Boneless leg of lamb works too but will cook faster, so adjust timing accordingly.
7. Save the roasted garlic from the pan and spread it on bread, it’s incredibly delicious.
8. The roasted vegetables can be pureed with some pan drippings for a rustic sauce.
9. Leftover lamb makes incredible sandwiches, salads, or shepherd’s pie.
10. For extra flavor, marinate the lamb overnight with the herb rub in the refrigerator.
11. Add potatoes to the roasting pan during the last hour for a complete meal.
12. A meat thermometer is essential, overcooked lamb becomes tough and dry.
13. Slice against the grain for the most tender results.
14. Red wine can substitute for white wine in the roasting pan for deeper flavor.
15. Serve with mint sauce, tzatziki, or chimichurri for additional flavor options.
