Roast Lamb stuffed with Rosemary and Garlic
This Roast Lamb stuffed with rosemary and garlic is a tasty dish, perfect for special occasions. Juicy and full of flavor, it’s a great meal to share with family and friends.
Pair it with sides like roasted potatoes, rice, or a mix of cooked and grated beets, horseradish, a drizzle of olive oil and vinegar for a fresh salad. We always enjoy this dish, especially on Easter holidays. This Romanian way of serving the lamb adds a special touch, making it a favourite at the table.
This roast lamb is perfect for your Easter dinner table, especially when paired with roasted cauliflower on a yoghurt base. For dessert, consider serving a slice of walnut roll, or cheesecake, both Romanian traditional recipes served over the Easter holiday. And to start, a grilled aubergine salad with a slice of freshly baked bread makes a beautiful first course.
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Expert Tips
Marinate Overnight: Let the lamb marinate overnight to let the garlic and rosemary infuse the meat.
Use a Meat Thermometer: Check the lamb’s temperature with a meat thermometer. Aim for 70°C (160°F) for medium doneness.
Let the Meat Rest: After roasting, let the lamb rest for 10 minutes. This helps keep it juicy
What you need for roast lamb
For the Meat:
Start with a high-quality lamb shank weighing around 1 kg (2.2 lbs). Investing in the best meat you can afford will enhance the overall taste, as better quality cuts make a noticeable difference, similar to fine wine.
For the Stuffing:
Stuff the lamb with 5-6 garlic cloves and a bunch of rosemary. These ingredients will infuse the meat with a rich aroma and taste.
For the Marinade:
Rub the lamb with olive oil, salt, pepper, and paprika. Pour over a glass of red wine (about 150 ml / 5 oz) and cover. Let the lamb marinate in the refrigerator for the best results. Before roasting, add 1 litre (1 quart) of vegetable or beef stock and 2-3 bay leaves to the pan.
Roast lamb cooking times & temperatures
- Lamb Leg (Bone-in):
Roast at 190°C (375°F) for about 1 hour 45 minutes for medium doneness. Aim for an internal temperature of 70°C (160°F). - Lamb Shoulder:
Roast at 190°C (375°F) for about 2 to 2.5 hours. The internal temperature should reach 70°C (160°F) for medium. - Lamb Rack:
Roast at 200°C (400°F) for about 25 to 30 minutes for medium doneness. The internal temperature should be 70°C (160°F). - Lamb Shank:
Roast at 190°C (375°F) for about 1.5 to 2 hours. Check that the internal temperature is 70°C (160°F).
For best results, use a meat thermometer to ensure the lamb is cooked to your preferred level of doneness.
Serving ideas for roast lamb
This dish comes complete with stuffed roasted potatoes, but if you’re looking for even more side ideas, you can’t go wrong with sauteed green beans, Turkish bulgur, our shakshuka, or cauliflower steaks served with tahini sauce.
Storage
Store leftover roast lamb in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the lamb in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating.
FAQs
1. Can I use a different cut of lamb?
Yes, you can use other cuts like a lamb leg or shoulder, but adjust the cooking time accordingly.
2. How long should I marinate the lamb?
For best results, marinate the lamb overnight. If you’re short on time, marinate for at least 1 hour.
3. Can I substitute red wine?
Yes, you can use white wine, beef broth, or vegetable stock instead of red wine.
4. How can I tell when the lamb is done?
Use a meat thermometer to check the internal temperature. Aim for 70°C (160°F) for medium doneness.
5. What are the roasting times for different cuts of lamb?
- Lamb Leg (Bone-in): Roast for about 1 hour 45 minutes at 190°C (375°F).
- Lamb Shoulder: Roast for about 2-2.5 hours at 190°C (375°F).
- Lamb Rack: Roast for about 25-30 minutes at 200°C (400°F).
6. Can I make this dish ahead of time?
You can prepare the lamb and marinate it a day ahead. After roasting, it’s best to serve the lamb fresh, but you can reheat leftovers.
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Roast Lamb stuffed with Rosemary and Garlic
Equipment
- Tray or roasting pan
Ingredients
- 1 lamb shank approx 1 kg / 2.2 lbs
- 5-6 garlic cloves
- 1 bunch rosemary
- 2-3 bay leaves
- 2 tbsp olive oil
- 1 glass of red wine about 150 ml / 5 oz
- Salt & pepper to taste
- 2 tsp paprika
- 1 litre / 1 quart vegetable or beef stock
Instructions
- Start by using a sharp knife to make small incisions all over the leg of lamb. Peel and thinly slice the garlic cloves, then insert a slice into each incision. Pull small sprigs from the rosemary bunch and push them into the incisions as well.
- Season the lamb with salt, pepper, paprika, and olive oil. Pour the wine over the meat, cover the tray with cling film, and refrigerate. For best results, marinate the meat overnight or for at least 1 hour. Remove from the fridge 30 minutes before roasting to let it come to room temperature.
- Add the vegetable or beef stock and roast in a preheated oven at 190°C/170°F/gas mark 5 for about 1 hour 50 minutes. Turn the lamb halfway through to ensure both sides cook evenly in the stock.
- Serve with rice, bulgur, couscous, your favorite salad, garlic yogurt, roasted potatoes, or carrots.
Notes
- Marinating Time: For the best flavor, marinate the lamb overnight. If you’re short on time, marinate for at least 1 hour.
- Room Temperature: Remove the lamb from the fridge 30 minutes before roasting to let it come to room temperature. This helps ensure even cooking.
- Turning the Lamb: Turn the lamb halfway through cooking to ensure both sides are evenly cooked and covered in the stock.
- Cooking Time: The total cook time is about 1 hour 50 minutes. Use a meat thermometer to check for doneness if desired—lamb should reach an internal temperature of about 70°C (160°F) for medium.
- Resting Time: Allow the lamb to rest for a few minutes after roasting before carving. This helps the juices redistribute for a juicier result.
- Stock: Ensure there’s enough stock in the pan to keep the lamb moist during roasting. Add more if needed.
