Flavored with garlic and rosemary and finished with an easy red wine pan sauce, our best roast lamb leg recipe is the perfect centerpiece for any holiday meal.
A good roast leg of lamb recipe should be simple and impressive—something you can serve to guests on Easter or Passover that’s equally easy for a special Sunday dinner. This version, flavored modestly with garlic, rosemary, salt, and pepper and finished with an easy red wine pan sauce, is just that. You don’t have to sear it or worry over a fussy marinade—and the hands-on time is just about 15 minutes.
It also cuts down on cooking time. The cut has a relatively uniform shape, so it’s easy to roast to your desired doneness; if you insert a meat thermometer into the thickest part, the rest of the leg will be fairly close to that same temperature. To serve, transfer the lamb to a platter and tuck some fresh, fragrant oregano or rosemary sprigs around the roast for a pretty but easy presentation, and pour a sauce made from the drippings into a small bowl for guests to spoon over individual slices.
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