Roasted Leg of Lamb
A well-roasted leg of lamb relies on patience and temperature control rather than complex seasoning. Focus on browning the exterior deeply to render the fat, leaving the center tender and consistent from edge to edge.
Temper the meat properly
Take the lamb out of the refrigerator one hour before cooking. Bringing the core temperature closer to room temperature prevents the outside from drying out before the middle is cooked.
- Heavy roasting pan with a rack
- Instant-read meat thermometer
- Sharp carving knife
- Kitchen twine
What goes in.
- 5-6 lbbone-in leg of lamb
- 4 tbsproom temperature unsalted butter
- 6 clovesgarlic, minced
- 2 tbspfresh rosemary, finely chopped
- 1 tbspkosher salt
- 1 tspblack pepper, cracked
Use an instant-read thermometer
Lamb is unforgiving when overcooked. Insert the probe into the thickest part of the leg, avoiding the bone, to pull the meat at exactly 130°F.
The method.
Preheat and prepare
Heat your oven to 450°F. Pat the lamb dry with paper towels to ensure a brown crust.
Season
Mix the butter, garlic, rosemary, salt, and pepper into a paste. Rub this mixture over every inch of the lamb.
Initial sear
Place the lamb on the rack in the roasting pan. Roast for 20 minutes to jump-start the rendering of the fat.
Slow roast
Lower the oven temperature to 325°F. Continue roasting until the thermometer registers 130°F, usually another 60 to 80 minutes.
Rest
Move the lamb to a carving board. Tent loosely with foil and wait 30 minutes before slicing.
Other turns to take.
Anchovy and Herb
Mash four anchovy fillets into the butter mixture for a deep, salty complexity that disappears into the meat.
Balsamic Glazed
Whisk two tablespoons of balsamic vinegar into the pan drippings once the meat has been removed to create a quick, sharp sauce.
When it doesn't go to plan.
Tie the leg with kitchen twine if it is uneven to ensure it cooks at the same rate throughout.
Place halved onions or carrots in the bottom of the roasting pan to elevate the meat and flavor the drippings.
Always carve against the grain to break up the long muscle fibers, which makes the meat easier to chew.
The ones that keep coming up.
Why does my lamb taste too strong?
The intensity of lamb is mostly contained in the fat. If you prefer a milder flavor, trim the excess exterior fat cap before seasoning.
Can I cook it ahead of time?
It is best served fresh. The texture of lamb degrades quickly when reheated, as the fat re-solidifies.
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