Roast Leg Of Lamb

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Roast Leg Of Lamb

This Roast Leg of Lamb recipe is very straight-forward...simple seasonings with fragrant herbs. There are a number of different ways a leg of lamb can be butchered. A whole leg weighs 6 to 10 pounds and can be cut into two roasts, the sirloin roast and the short leg roast. The sirloin roast is the broad upper end of a full leg of lamb. It makes about a 2 to 2 1/2 pound roast, good for about 2 to 3 people and can be cut up into chops. The short leg roast is the full leg of lamb after the sirloin roast or chops have been cut off and this is what you will find in your local supermarket. I consider this the "leg of lamb roast" and this is the cut that my recipe is concerned with. You can also get this cut with the bone removed and the meat tied for a more evenly cooked roast or it can be left untied in a butterflied condition.

Ingredients

  • One bone-in leg of lamb roast about 5 to 6 pounds See Note
  • 2 or 3 cloves of garlic smashed and minced
  • 1/2 tablespoon of crushed black pepper
  • 1/2 tablespoon of Kosher salt
  • 1 tablespoon of minced fresh rosemary or about 2 teaspoon of dried
  • about 3 tablespoons of olive oil

Instructions

  • Bring the leg of lamb to room temperature for about 2 hours. Preheat the oven to 450 F. degrees.
  • Combine the garlic, salt, pepper, rosemary and the 3 tablespoons of olive oil together in a small bowl, then rub the mixture all over the roast.
  • Place the roast on a rack in a roasting pan with the fat side up.
  • Place the pan in the 450 F. degree oven for 15 minutes, then reduce heat to 325 F. degrees and cook till a instant thermometer registers 130-135 F. degrees for medium rare, 140-145 F. for medium.
  • Cover with foil and let rest for 15 to 20 minutes before carving.

Notes

If you are using a boneless leg of lamb and it is wrapped with a plastic web covering, you must remove this before cooking. You will have to tie it back up with a cotton twine. If the web covering is made of cotton, you can leave it on. You could ask your butcher to re-tie it for you!
I highly recommend a thermometer that uses a probe that is inserted into the middle of the roast, not touching the bone, with a wire that is attached to exterior thermometer that can be set for desired time or temperature. For a selection of top notch Digital Cooking Thermometers, just click on the "Amazon Store For Everything" on the right-side panel.

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