How to Make Roast Lamb | Recipe Lab | The New York Times

Preheat the oven to 375°F (190°C).

In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, salt, and black pepper to create a marinade.

Rub the marinade all over the leg of lamb, ensuring it is well coated.

Place the lamb in a roasting pan and pour the chicken broth and lemon juice around it.

Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Baste the lamb with the pan juices every 30 minutes to keep it moist.

Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.

Slice the lamb and serve with the pan juices drizzled over the top.

Equipment Needed

Spice Level:

Dietary