Roast Leg of Lamb Recipe
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Category: |
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Ingredients: |
Ingredients: 5 to 7 pound lamb leg, bone-in
3 tablespoons olive oil
Salt and freshly ground black pepper
6 cloves garlic (I decrease or omit)
3 stems fresh rosemary (can use fresh thyme instead)
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Directions: |
Directions:Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking. Rub the lamb with olive oil. Set the lamb on a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat. Sprinkle liberally with salt and pepper. Turn on the broiler and position a rack below so that the top of the meat is a few inches from the broiler element. Broil the lamb for 5 minutes or until the top of the lamb leg looks seared and browned. Flip the lamb over and broil the other side. Repeat until all sides of the lamb are seared. Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325°F. Re-position the oven rack to the middle of the oven.To top the lamb with garlic and rosemary; mince the garlic and rosemary leaves. Rub the top with the chopped garlic and rosemary. Tent the pan loosely with foil to keep the garlic and rosemary from burning. Put the lamb back in the oven and cook at 325°F for one hour. Remove the foil after an hour and take the temperature. The lamb is ready (medium-rare to medium) when the temperature is 135°F (or above). At 135°F the lamb is cooked to rare, but it will continue cooking as it rests, so we recommend taking it out of the oven at 135° for medium-rare to medium. If needed, continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 15 or 20 minutes. Let the lamb rest for at least 15 minutes before carving.
To carve the lamb: Turn the lamb so the bone is parallel to the cutting board. Make perpendicular slices to the bone, angling straight down until your knife hits the bone. Then cut the lamb off the bone by slicing through the bottom of the slices with your knife parallel to the bone. |
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Personal
Notes: |
Personal
Notes: Makes about 10 servings depending on the size of the leg and the appetites of your guests. Leftover lamb can be stored in the refrigerator for 3 days. Leftover rare to medium rare lamb can be frozen in slices that are wrapped in foil. To warm them, put the frozen slices, still wrapped, in a 350 degree oven. This will warm but not over cook them
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