Roasted Leg of Lamb
Try serving your leg of lamb with our
Golden Roasted Potatoes - the perfect side for soaking up juices and
lending a tender, yet crisp bite.
The leg of the lamb has a gland that some chefs recommend removing as it
can have a strong flavor - this really depends on how the lamb was raised
and its age. If you source your lamb from a local farmer, and it is still
young, you can skip this step.
A bone-in leg of lamb is a treat for any
special occasion. Here, the juicy lamb is roasted low after being studded
with garlic slices and coated with a sweet, herbal glaze.
6-7 lb. leg of lamb, bone-in
6 cloves of garlic, sliced
2 tbs. fresh rosemary, chopped
2 tsp. fresh thyme leaves
1 tbs. fresh flat-leaf parsley, chopped
1 tsp. mustard powder
3 tbs. brown sugar
Zest of one lemon
1/4 to 1/3 cup olive oil
Salt and pepper
1/2 cup white wine
1/2 cup chicken stock
Preheat oven to 375 degrees. With a sharp knife, cut small slits into the
surface of the lamb and insert the garlic slices. Mix together the herbs,
mustard powder, sugar, lemon zest and olive to make a thick glaze,
massaging it into the surface of the lamb. Season with salt and pepper.
Place the prepared leg of lamb into a roasting pan and add the wine and
stock to the bottom.
A bone-in leg of lamb needs 20 to 25 minutes per pound to cook. For a
medium-well roast, with the center still slightly pink and the meat still
tender and juicy, remove the leg of lamb when it reaches 155 degrees in
the thickest part of the roast. The internal temperature will continue to
rise by at least 5 degrees while resting for 15 minutes (called carry-over
cooking). The USDA recommends 160 degrees as well done.
Allow 3/4 to 1 pound of lamb per person.