Lamb is one of those things that I don’t make all that often because I like to serve it on special occasions. My grandmother lived on a ranch when I was growing up. And she roasted lamb every time we visited, and I fell in love with the flavor of lamb. If you cook it just right, it’s tender and wonderful. Pair it with potatoes and roasted carrots or green beans, and it makes a nice meal.
Ingredients needed:
leg of lamb roast garlic olive oil fresh rosemary sea salt and freshly ground black pepper red wine butter cornstarch
How to make Leg of Lamb with Garlic and Rosemary:
The complete, printable recipe is at the end of this post. The lamb can be prepped to put in the oven a few hours ahead of time or the night before. Pat the lamb roast dry with paper towels. Score the fat on the outside of the lamb with a sharp knife. Slide a garlic clove into each of the cuts. Rub olive oil on the outside of the roast. Combine rosemary, sea salt, minced garlic and black pepper. Mash it around a bit so it forms somewhat of a paste. Place the lamb in a lightly oiled pan. Rub the paste all over the lamb. At this point, you can cover the pan with plastic wrap and refrigerate for a few hours (or overnight).
What is the cooking time for leg of lamb?
Let the leg of lamb sit at room temperature for 30 minutes before roasting. Stick a meat thermometer into the thicker part of the lamb, and roast at a higher heat (425) for the first 15 minutes. Then lower the heat to 375, and roast for an additional 1 to 1 1/2 hours.
Should I cover a leg of lamb while roasting?
There is no need to cover lamb while roasting. The roast will develop a tasty skin on the outside.
What is the temperature to cook a leg of lamb?
Watch the meat thermometer closely. When it reaches 150°F., pull the lamb roast out of the oven. Remove the roast to a cutting board and let it rest- the temperature should rise to about 160°F.
Once your lamb has rested and reached a temperature that you’re comfortable with, slice it up.
Don’t forget the sauce! While your lamb roast is resting is the perfect time to whip up the easy, red wine sauce.
Add red wine to the pan. Bring it to a boil, and de-glaze the pan. Scrape the bottom to incorporate the browned bits. Take out a little of the liquid, and mix it with the cornstarch. Then add that back to the pan along with butter, salt and pepper. Stir until thickened, and then serve over the sliced lamb. Enjoy!
If you like this recipe for leg of lamb with garlic and rosemary, then you will most definitely be interested in trying panko crusted rack of lamb, lamb chops in caper sauce and Irish beef and lamb stew.
