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.
- 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
- 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
- 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
Step by Step Photos