Dec 17, 2025 By MetroCreative 2 min read

Certain dishes call to mind family meals on Sunday evenings. Though families have their own unique traditions, particularly during the holiday season, some dishes have transcended family lines and become go-to entrees for holiday hosts. Roast lamb certainly falls into that category. Holiday hosts looking to offer guests a familiar dish that calls to mind family gatherings of years past can try this recipe for Rolled Roast Lamb With Garlic courtesy of Lines+Angles.

Rolled Roast Lamb with Garlic

Makes 6 servings

Boneless leg of lamb, trimmed, rolled and tied

5 cloves garlic, peeled and cut into slivers

4 tablespoons extra-virgin olive oil, divided

Salt, to taste

Freshly cracked black pepper, to taste

2 sprigs fresh rosemary, leaves chopped, plus extra for garnish

Preheat oven to 450 F.

With a small knife, make slits on the outside of the lamb and insert three quarters of the garlic slivers into the slits. Rub the roast with 2 tablespoons olive oil and season with salt and pepper.

Drizzle the remaining olive oil into a large Dutch oven, set over medium heat, add the remaining garlic slivers and chopped rosemary and saute until fragrant. Place prepared lamb in Dutch oven and brown on all sides (approximately 6 to 8 minutes).

Remove from heat and place in preheated oven and cook for 20 minutes. Lower the oven temperature to 325 F and continue roasting for another 60 to 80 minutes, depending on the size of the leg and personal preference. Test internal temperature with an instant-read meat thermometer. Rare to medium-rare should register 120 to 135 F, medium to medium-well done 140 to 155 F, and well done 160 F and above. Keep in mind the meat continues to cook for a few minutes while resting outside the oven.

Remove kitchen string and any netting from lamb. Carve the meat crosswise into thin slices. Arrange on a warm platter and garnish with rosemary and pan juices if desired.