Roast Lamb with Rosemary Jus

Name: Roast Lamb with Rosemary Jus
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 1 leg of lamb (about 4-5 lbs); 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1 cup lamb stock; 1 cup red wine; 1 tablespoon cornstarch (optional); Fresh rosemary sprigs for garnish

Highlighted under: Festive Home Cooking

Indulge in the rich flavors of our Roast Lamb with Rosemary Jus, a perfect centerpiece for any festive gathering.

Created by

Emily

Last updated on 2025-12-12T19:10:16.634Z

This Roast Lamb with Rosemary Jus is not just a meal; it's an experience. The tender lamb, infused with aromatic rosemary, serves as a delightful dish that brings family and friends together.

        Why You'll Love This Recipe
        Juicy lamb infused with fragrant rosemary
Perfectly balanced flavors that complement each other
Impressive dish that will wow your guests

      

The Perfect Cut of Lamb

Choosing the right cut of lamb is crucial for achieving a succulent roast. A leg of lamb, weighing between 4-5 pounds, is ideal as it offers a balance of tender meat and flavorful fat. Look for a cut with a good amount of marbling, which will help keep the meat juicy during roasting. If you're unsure, ask your butcher for advice on selecting the best leg of lamb for your needs.

When preparing to roast, ensure the lamb is at room temperature before cooking. This allows for even cooking throughout the meat. Additionally, trimming any excess fat can help prevent flare-ups during roasting while retaining enough fat to baste the meat and enhance its flavor.

Herbs and Marinades

Herbs play a significant role in elevating the flavor profile of your roast lamb. Fresh rosemary is a classic pairing, bringing aromatic and earthy notes that perfectly complement the richness of the lamb. Be sure to chop the rosemary finely to release its essential oils, ensuring that its flavor permeates the meat.

Incorporating garlic into your marinade adds depth and a hint of sweetness that balances the savory lamb. The combination of rosemary and garlic creates a fragrant rub that infuses the meat as it roasts, resulting in a dish that's not only flavorful but also enticingly aromatic.

Serving Suggestions

To serve your roast lamb, allow it to rest for about 15 minutes after taking it out of the oven. This resting period is essential, as it enables the juices to redistribute throughout the meat, ensuring each slice is tender and moist. Carving the lamb against the grain will also enhance its tenderness, making it easier for your guests to enjoy.

Pair your roast lamb with seasonal vegetables or a light salad for a well-rounded meal. The rosemary jus, drizzled generously over the lamb, adds an extra layer of flavor and elevates the dish to a gourmet experience, making it perfect for any festive gathering.

Ingredients

For the Roast Lamb

1 leg of lamb (about 4-5 lbs)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
Salt and pepper to taste

For the Rosemary Jus

1 cup lamb stock
1 cup red wine
1 tablespoon cornstarch (optional)
Fresh rosemary sprigs for garnish

Ensure all ingredients are fresh for the best flavor.

Instructions

Prepare the Lamb

Preheat the oven to 375°F (190°C). In a small bowl, mix the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub this mixture all over the leg of lamb.

Roast the Lamb

Place the lamb in a roasting pan and roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Baste occasionally with the pan juices.

Make the Rosemary Jus

In a saucepan, combine lamb stock and red wine. Bring to a boil and reduce by half. If desired, mix cornstarch with a little water to thicken the jus.

Add fresh rosemary sprigs for flavor.

Serve

Let the lamb rest for about 15 minutes before carving. Serve with the rosemary jus drizzled on top.

Pair with roasted vegetables or a fresh salad for a complete meal.

Storing Leftovers

If you find yourself with leftover roast lamb, you're in for a treat! Properly stored, cooked lamb can last in the refrigerator for 3-4 days. Make sure to wrap it tightly in foil or place it in an airtight container to maintain its moisture and flavor.

For longer storage, consider freezing any leftovers. Lamb freezes well and can be stored for up to 6 months. When you're ready to enjoy it again, simply thaw in the refrigerator overnight and reheat gently to preserve its tenderness.

Wine Pairing Recommendations

Roast lamb pairs beautifully with a variety of wines, enhancing the overall dining experience. A medium to full-bodied red wine, such as a Cabernet Sauvignon or a Syrah, complements the richness of the lamb while balancing its flavors. The tannins in these wines work to cut through the fat, making each bite even more enjoyable.

If you prefer white wine, consider a robust varietal like a Chardonnay with oak aging. Its buttery notes provide a lovely contrast to the savory meat, making it a delightful choice for those who enjoy white wines.

Variations and Customizations

Feel free to customize your roast lamb by experimenting with different herbs and spices. Thyme, mint, or even a touch of cumin can add unique flavor twists. You can also marinate the lamb overnight for even deeper flavor penetration, allowing the herbs and spices to meld beautifully with the meat.

For a Mediterranean flair, consider adding olives or sun-dried tomatoes to your rosemary jus. These additions can provide a delightful contrast to the richness of the lamb, creating a dish that’s not only delicious but also visually stunning when served.

Questions About Recipes

→ Can I use a different cut of lamb?

Yes, you can use a rack of lamb or lamb shanks, but cooking times may vary.

→ What should I serve with the roast lamb?

It pairs wonderfully with roasted vegetables, mashed potatoes, or a fresh green salad.

→ How do I know when the lamb is done?

Use a meat thermometer to check the internal temperature; 135°F (57°C) for medium-rare.

→ Can I prepare the jus in advance?

Yes, you can make the rosemary jus ahead of time and reheat it before serving.