Ingredients

The following ingredients have 4 Servings
  • 1 whole garlic head (unpeeled, cut in half horizontally)
  • 1 onion (peeled and quartered)
  • 2 rosemary sprigs
  • 4.5 lb leg of lamb (bone in (or shoulder))
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 3 cups beef broth
  • 2 cups water

Instruction

  • Preheat oven to 335°F. In a large roasting pan, place garlic, onion and rosemary.
  • Place the lamb leg on top of the garlic, onion and rosemary. Season the whole lamb leg generously with salt and pepper and rub it in. Then, Drizzle olive oil over the lamb leg.
  • Then, pour broth and water around the lamb.
  • Cover with foil. It’s better to use foil instead of a lid because you want a bit of liquid to steam out.
  • Place the roasting pan in the oven and roast for about 4-4.5 hours. Time will depend on the size of your lamb leg. Then, remove the roasting pan from the oven and remove foil so you can turn lamb over. Return the pan to the oven, but this time uncovered.
  • Roast for more 45 minutes. Remove from the oven and using a spoon, pour all over the lamb leg some pan juices before serving.