With Easter coming up this weekend, this Leg of Lamb Roast makes a perfect centrepiece for a family meal. It’s amazing how easy the recipe is and how beautiful the lamb turns out with the help of a meat thermometer, which was by far my best kitchen gadget investment of 2014. If you’re looking for a change from turkey, lamb is a great alternative.
Leg of Lamb Roast
2015-04-01 22:37:58
Serves 6
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
- 1 leg of lamb bone-in (2-3kg)
- 6 cloves of garlic, minced
- 2 tbsp olive oil
- 3 stems of rosemary, fresh or dried
- salt and ground black pepper
Instructions
- Let the lamb sit out of the refrigerator to reach room temperature before cooking, place the lamb in a roasting pan on top of a rack
- Rub the lamb with olive oil and generously season both sides with salt and ground black pepper
- Broil the lamb until it is seared and browned, then flip and repeat for the other side
- Set the oven to 325 degrees F and place oven rack in middle of the oven
- Mince the cloves of garlic, mix with rosemary and pat onto both sides of the lamb
- Tent the roasting pan loosely with tin foil and roast until desired internal temperature (135 degrees for medium rare - medium, ~1 hour to 1 hour 1/2)
- Rest the lamb for 15 minutes before carving
Notes
- The lamb will continue to cook a bit once out of the oven. For best results, remove from the oven when the internal temperature is a 5-10 degrees lower than desired.
- The pictures lef of lamb was taken out of the oven at an internal temperature of 135 degrees
xiaoEats | Toronto Food Blog http://xiaoeats.com/
Step by Step Photos
Assemble ingredients, let lamb sit until at room temperature
Rub both sides with olive oil, season with salt and pepper
Broil each side until browned
Mince garlic and mix with rosemary
Pat garlic and rosemary onto both sides of the lamb
Insert meat thermometer, tent pan with tin foil and roast at 325 degrees F for ~ 1 hour
Let lamb sit for 15 minutes before carving
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