Roasted Garlic & Herb Leg of Lamb!

Ingredients

• 10 lb Leg of Lamb, Bone‑In (Trimmed, skin left on)
• 20 pieces Garlic Cloves (Halved for stuffing into slits)
• 8 sprigs Fresh Rosemary (6 for stuffing, 2 for garnish)
• 0.5 cup Extra Virgin Olive Oil (Divided: light coating + rub base)
• 1 Tbsp Maple Syrup (Pure New England maple syrup)
• 2 Tbsp Kosher Salt (For pre‑salting and rub)
• 1 tsp Black Peppercorns (Whole, for mortar)
• 1 tsp Pink Peppercorns (Whole, for mortar)
• 1 tsp Coriander Seeds (Whole, for mortar)
• ½ tsp Cumin Seeds (Whole, for mortar)
• ½ tsp Smoked Paprika (Adds subtle smokiness)
• ½ tsp Dried Oregano
• ½ tsp Dried Sage
• ¼ tsp Yuzu Powder (Japanese citrus powder for brightness)

Instructions

1. Pre‑Salt the Lamb

   Generously rub the leg of lamb with 2 Tbsp kosher salt, covering all surfaces. Place on a rack in the refrigerator for at least 2 hours, preferably overnight, then let sit at room temperature for 2 hours before cooking.

   Time: PT2H

2. Trim and Slit the Meat

   Trim any excess fat or sinew. Using a sharp knife, make shallow slits about 1‑inch apart across the surface. Insert half a garlic clove and a small rosemary sprig into each slit; sprinkle a pinch of salt inside each opening.

   Time: PT10M

3. Prepare the Spice Rub

   In a mortar, combine the remaining garlic cloves, rosemary leaves (from 2 sprigs), black peppercorns, pink peppercorns, coriander seeds, cumin seeds, smoked paprika, dried oregano, dried sage, and yuzu powder. Grind until a coarse paste forms. Transfer to a bowl, stir in ½ cup olive oil and 1 Tbsp maple syrup until well blended.

   Time: PT10M

4. Preheat the Oven

   Set the oven to 425°F (218°C) and allow it to fully preheat.

   Time: PT10M

   Temperature: 425°F

5. Initial Roast

   Place the lamb on the rack in the roasting pan, bone side down. Drizzle a thin layer of olive oil over the surface. Roast uncovered for 20 minutes at 425°F.

   Time: PT20M

   Temperature: 425°F

6. First Baste

   Remove the pan, brush half of the prepared rub over the entire surface, making sure to get into the slits. Return the lamb to the oven, reduce temperature to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

7. Continue Roasting to Target Temperature

   Roast at 350°F, checking the internal temperature with a probe thermometer after 30 minutes. When the thickest part reaches 140°F (60°C) for medium‑rare, brush the remaining rub over the meat.

   Time: PT30M

   Temperature: 350°F

8. Rest the Lamb

   Transfer the lamb to a cutting board or a warm resting rack. Tent loosely with foil and let rest for 30 minutes. This allows juices to redistribute and the internal temperature to rise to about 145°F (63°C).

   Time: PT30M

9. Carve and Serve

   Slice the leg against the grain into ½‑inch thick slices. Arrange on a platter, garnish with fresh rosemary sprigs. Serve with pan drippings or a simple jus if desired.

   Time: PT10M

Nutrition Facts

Calories

520

Protein

38 g

Carbohydrates

4 g

Fat

38 g

Fiber

1 g