California Roast Lamb
Okay, let’s just get right into it because, honestly, the first time I made this California Roast Lamb I accidentally set off the smoke alarm (twice). Don’t let that scare you off. There’s just something about roasting lamb that can make a kitchen feel like the heart of the world—or at least like you know what you’re doing. So, picture this: me in my tiny kitchen, windows open (good plan), rosemary flying everywhere, and my dog eyeing the oven like it was about to spit out a steak just for him. Anyway, every time I make this, everything in the house seems to pause for a minute; it smells phenomenal. Even my neighbor Dave hinted at an invite and he’s usually more of a burger bloke.
Why I Keep Coming Back to This Roast Lamb
I make this California Roast Lamb when I want to impress, or—being honest—when I want leftovers that make me look way more organized than I actually am. My family just goes wild for this, no matter how many times I say “lamb again?” (If only broccoli got that reaction.) The best is how the citrus and rosemary do this magic trick to the lamb—totally cuts through the richness; I used to struggle with lamb feeling too heavy, but not here. Also, sticking everything in one roasting pan usually means less washing up, so hooray for that.
Gathering the Stuff (aka Ingredients)
- 1 full leg of lamb, around 4 pounds (honestly, I’ve done this with the shoulder before when the shop was out of legs, and it turned out just fine)
- 4 garlic cloves, smashed (I cheat with those pre-peeled ones sometimes, shhh)
- 2 handfuls fresh rosemary (if all you’ve got is dried, don’t panic, use one generous tablespoon instead)
- 1 large lemon, zested and juiced (once used orange because I ran out, it was different, but in a good way?)
- ½ cup California olive oil (I’d swear my grandma only used Bertolli but I just get whatever’s on sale; it works)
- 2 teaspoons salt (don’t skimp, the lamb needs it)
- 1 teaspoon black pepper (freshly ground if you can be bothered)
- 2 medium onions, thickly sliced
- 1 cup dry white wine (or chicken broth if I’m out of wine—which, rarely happens in my kitchen, let’s be honest)
- (Optional) a pinch of red chili flakes if you like a kick
Alright, Here’s What You Do
- Preheat your oven to 400°F (205°C). Yes, that’s pretty hot—don’t worry, we turn it down later. I always forget to preheat and end up standing around with raw lamb like, come on, oven, hurry up.
- Pat the lamb dry (as dry as you can get it, it helps with browning). I use a wad of kitchen roll; don’t be shy.
- Make little slits all over the lamb with a sharp knife; poke the smashed garlic and rosemary sprigs right into those pockets. Like you’re tucking them in for a nap. I sometimes sneak an extra bit of garlic in here because, why not?
- Rub the lamb all over with the lemon juice, zest, olive oil, salt, pepper, and chili flakes if using. Really get in there—it’s a bit messy but oddly satisfying (I wear those blue gloves sometimes; chef-y and less sticky).
- Scatter your onions in a big roasting pan. Plop the lamb on top, fatty side up (I forgot that part once—less crispy, but still tasty).
- Pour the wine or broth around (not over!) the lamb. This is actually where I sometimes sneak a taste of the wine, you know, for ‘quality assurance’.
- Roast at 400°F for 20 minutes. Then lower the temp to 325°F (165°C) and keep roasting for about 1 hr 20 min more. A total of 15-18 minutes per pound usually gets it pink-ish and juicy. It’s fine to peek and baste. Don’t worry if it looks a little weird halfway through; it always does.
- Let it rest—this bit’s important, even if your family is moaning they’re starving. At least 15 min so the juices calm down a bit.
- Slice (against the grain) and drizzle some of those pan juices over. Try not to eat all the crispy bits before serving…I mean, good luck.
My “Learned The Hard Way” Notes
- Once I under-seasoned, thinking the lamb was salty enough. Nope, needs the full salt. (Lesson: Taste your pan juices if you can.)
- If you don’t let it rest, it’s gonna leak everywhere, and you’ll lose all that gorgeous juice (ask me how I know).
- Sometimes I use a metal spoon to catch the fat from the pan (tilt and scoop), but actually, if you like it richer, just skip that.
Experiments and Other Ways I’ve Messed With It
- I once swapped lemon with orange and tossed in some fennel—wasn’t everyone’s cup of tea but looked fancy.
- Tried it with mint sauce once—honestly, I prefer the lemon-rosemary punch, but each to their own, yeah?
- Have done with bone-in and boneless; both work, just adjust roasting time.
What If You Don’t Have That Fancy Roasting Pan?
Don’t stress—any sturdy baking dish or even a heavy Dutch oven is fine. I’ve propped lamb up with a bed of potatoes before just to keep it off the bottom. Works like a charm (plus, bonus potatoes).
Storing The Leftovers… If There’s Any
Stick leftovers (well-wrapped) in the fridge, should keep 2-3 days, though honestly, in my house it never lasts more than a day. I think it tastes even better cold the next day, like, straight from the fridge kind of snack.
This Is How I Serve Mine
I like to pile the lamb on a giant plate, scatter with extra lemon zest and maybe a handful of parsley. My family expects warm pita, some olives, and a crazy-good yogurt dip on the side. Also, couscous if I can be bothered. Or, you can just pile it onto a hunk of sourdough. If you want a dreamy side, have a look at this Greek salad on Simply Recipes.
Just a Few “Learned The Hard Way” Tips
- Don’t rush the resting. Believe me, I tried slicing early just once—lamb everywhere, my dog thought it was Christmas.
- If you use dried rosemary, crush it a bit in your palm first—brings out the flavor. Actually, I find it works better if you mix dried with a tiny bit of fresh if you have both—gives it some oomph.
Alright, Some Real FAQs I’ve Gotten
Q: Does California lamb roast differently from others?
Sort of! It’s got a mellow flavor—less gamey (in my opinion). No need to mask it with loads of spice. For more on lamb varieties, here’s a good read I came across about grass-fed lamb.
Q: Can I make this in advance?
Yep, you totally can—just warm it gently, covered, so it doesn’t dry out. But if you plan on that perfectly crispy crust, re-crisp at 425°F for 5-6 min. Or, just eat cold from the fridge; I do it (no shame).
Q: What wine should I serve?
I tend to think a California Syrah or even a Zinfandel is bang on. But whatever you like, really. I once served this with a chilled rosé and nobody batted an eyelid.
Q: Is this hard to carve?
It can be a right faff if you rush or your knife is dull. Just take your time, carve against the grain, let folks grab what bits they want. You’ll get better at it every time, I promise!
Oh, and one time I dropped the salt grinder right in the pan. Fished it out, kept going—nobody noticed. Point is: it’s hard to mess this up so long as you stick to the basics, and maybe pour yourself a glass, too. If you’re looking for new lamb ideas, Bon Appétit has some wild inspiration—but come back to this one, it’s a classic in my book.
Ingredients
- 1 (4 lb) leg of lamb, bone-in
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon Dijon mustard
Instructions
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1Preheat oven to 375°F (190°C).
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2In a small bowl, combine minced garlic, rosemary, salt, pepper, olive oil, lemon zest, lemon juice, and Dijon mustard to make a marinade.
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3Pat the lamb dry with paper towels. Rub the marinade all over the lamb, ensuring it’s evenly coated.
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4Place the lamb on a rack in a roasting pan. Let it marinate at room temperature for 20 minutes.
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5Roast in the preheated oven for 1 hour 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
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6Remove lamb from oven and let rest for 15 minutes before carving and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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