Want to cook a perfect roasted lamb every time? This recipe by thekitchen.com is both simple and easy to guarantee you the best lamb around! You’ll never have to worry about how to enjoy one of the best meats you’ll ever taste – and more often – once you try this amazing recipe!
You get a delicious, even-cooked lamb that’s both broiled and then baked, seasoned with rosemary, garlic and pepper for a browned, savory exterior and juicy, tender inside. Don’t like lamb? Simply reduce the gamy, earthy taste by removing as much fat as possible before cooking. It’s that simple.
The meaty leg of lamb leg is used in this recipe, which means more for leftovers, especially in a delicious gyro! You can also season your lamb with coriander, fennel and black pepper, or for a more Greek flavor use Mediterranean spices, garlic and some lemon, and don’t forget a mint yogurt or pesto sauce to enhance the flavor.
The perfect roasted lamb with a browned, savory exterior and juicy, tender inside!
HOW TO MAKE THE PERFECT ROASTED LAMB
Cook time: 10min broil / 1hr – 1.5hrs bake, med-rare to medium at 135°F
Serves: 10, depending on size of lamb leg
- 5 to 7 pounds lamb leg, bone-in
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 6 cloves garlic
- 3 stems fresh rosemary
- Roasting pan, with rack
- Aluminum foil
- Sharp chef’s knife or carving knife, for carving
- Meat thermometer
- Take the lamb out of the refrigerator an hour before cooking. 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 in a rack inside a roasting pan. Drizzle with olive oil and rub into the fat and meat.
- Season with salt and pepper. Sprinkle liberally with salt and pepper.
- Broil for 5 minutes. 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. Flip the lamb over and put back under the broiler for 5 minutes or until the other side is seared.
- Top with garlic and rosemary. Take the lamb out of the oven. Turn off the broiler and set the oven temperature to 325°F. Reposition the oven rack to the middle of the oven. Mince the garlic and rosemary leaves. Flip the lamb leg over again and rub the top with the chopped garlic and rosemary.
- Cover the lamb loosely with foil. 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. Take the lamb’s temperature and remove the foil. 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. (Refer to the cooking chart above for general roasting times).
- If needed, continue cooking the lamb until done. Continue cooking the lamb (uncovered) until it reaches your preferred internal temperature. Check the temperature every 20 minutes until done.
- Let the leg of lamb rest. Let the lamb rest for at least 15 minutes before carving.
- 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.
- Carve the lamb: Cut the lamb off the bone by slicing through the bottom of the slices with your knife parallel to the bone.
- To serve: A mint pesto is great with your lamb.
- To store: Leftover lamb can be stored in the refrigerator for 3 days.
- Freezing tip: You can freeze leftover rare to medium-rare lamb in slices wrapped in foil. Then, to warm them, puts the frozen slices, still wrapped, in a 350°F oven. This will warm them and not overcook them.
- Some side options: Try King’s Hawaiian dinner rolls and cheesy asparagus gratin!
Want A Great Side Dish For Your Roasted Lamb? Now Watch How To Make Parmesan Garlic Potatoes!