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This roasted lamb with lemon, garlic, and olive oil is tender, flavorful, and easy to make—perfect for holidays or special family dinners.

Lemon Garlic Roasted Lamb with Creamy Sauce

This Lemon-Garlic Roasted Lamb is marinated in a vibrant blend of olive oil, lemon, and garlic, then slow-roasted until tender and juicy. Fresh herbs and shallots bring extra layers of flavor, while a rich, creamy sauce made from the pan juices finishes the dish beautifully. Perfect for a festive dinner or a cozy weekend meal, especially when served with steamed vegetables and Hasselback potatoes.
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Prep Time 45 minutes
Cook Time 30 minutes
Resting time 20 minutes
Course Main Course
Cuisine Finnish, Swedish
Servings 4 people

Ingredients
  

For the Lamb

  • 700 g or 4 pcs lamb roast
  • 2 lemons juice of both, zest of one
  • 0.5 dl olive oil
  • 4 garlic cloves minced
  • 1 tsp salt
  • 1 tbsp honey
  • 3 shallots chopped
  • 2 dl fresh herbs chopped (e.g., sage, basil, parsley, mint)
  • Freshly ground black pepper

For the Sauce

  • Pan juices from the roast
  • 2 dl cream
  • 1 tbsp honey
  • 1-2 garlic cloves crushed
  • Salt and freshly ground black pepper to taste

Instructions
 

Prepare the Lamb

  • Remove the lamb from the fridge about 30 minutes before cooking to bring it to room temperature.
  • Preheat the oven to 150°C (300°F).
  • Season the lamb generously with salt and freshly ground black pepper, and place it in an oven-safe roasting dish.

Make the Marinade

  • In a small bowl, mix the lemon zest, lemon juice, olive oil, minced garlic, and honey.
  • Pour the marinade evenly over the lamb. Scatter the chopped shallots and fresh herbs around the meat.

Roast the Lamb

  • Place the lamb in the preheated oven and roast until the internal temperature reaches 55–57°C (131–135°F) for medium-rare, about 20 minutes.
  • Remove the lamb from the oven, cover it loosely with foil, and let it rest for at least 15 minutes to keep it juicy.

Make the Creamy Pan Sauce

  • While the lamb rests, pour the pan juices into a saucepan.
  • Add the cream, honey, and crushed garlic. Bring the mixture to a gentle boil, then lower the heat and simmer for 5–10 minutes, until slightly thickened.
  • Season with salt and freshly ground black pepper to taste. Add an extra splash of lemon juice if you want a brighter flavor.

Slice and Serve

  • Slice the rested lamb thinly against the grain.
  • Serve with the creamy lemon-garlic sauce poured over the top. Steamed vegetables and crispy Hasselback potatoes make perfect sides.

Notes

Tips
Feel free to adjust the mix of fresh herbs based on what’s available or in season.
Always let the lamb rest before slicing to lock in the juices and keep it tender.
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