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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.


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