How To Cook Leg Of Lamb

Cooking a leg of lamb may seem like a daunting task, but it is actually quite simple. The key is to cook it low and slow, allowing the meat to remain juicy and tender while developing a beautiful golden crust. In this article, we will walk you through the steps of cooking a perfect leg of lamb.

Ingredients:

1 leg of lamb, bone-in (6-8 lbs)
6 garlic cloves, minced
3 tbsp fresh rosemary, chopped
1 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil

Instructions:

1. Preparation
Remove the lamb from the refrigerator 30 minutes prior to cooking and let it rest on the counter. This allows the meat to come to room temperature and ensures even cooking.

2. Seasoning
Preheat the oven to 350°F. In a small bowl, mix the minced garlic, chopped rosemary, kosher salt, black pepper, and olive oil. Rub the seasoning mixture all over the lamb, making sure to cover every inch of the meat.

3. Roasting
Place the lamb in a roasting pan with the bone side down. Roast in the preheated oven for about 15-20 minutes per pound of meat for medium rare doneness (130-135°F internal temperature). Use a meat thermometer to check the temperature of the meat, avoiding the bone. Once it reaches the desired temperature, remove it from the oven and let it rest for 20 minutes before carving.

4. Carving
Using a sharp carving knife, slice the meat against the grain into thin, even slices. Serve with your favorite sides and enjoy!

FAQs:

1. What temperature should the oven be set to?
Preheat your oven to 350°F.

2. How long should I let the lamb rest before carving?
Let the lamb rest for 20 minutes before carving. This allows the juices to redistribute, ensuring a juicier and more tender final product.

3. How do I know when the lamb is cooked to my desired doneness?
Use a meat thermometer to check the internal temperature of the meat. For medium-rare, the internal temperature should be 130-135°F, while medium is 140-145°F, and well-done is 150°F or higher.

4. Should I trim the fat from the lamb before cooking?
It’s best to leave the fat on the lamb while cooking as it helps to keep the meat juicy and adds flavor. You can trim the excess fat off after cooking if desired.

5. Can I marinate the lamb before cooking?
While marinating can add flavor, it’s not necessary for a leg of lamb. The garlic and rosemary seasoning mix in this recipe provides enough flavor on its own.

6. What sides go well with lamb?
Lamb pairs well with a variety of sides, including roasted vegetables, mashed potatoes, rice pilaf, and salad.