Imagine the tantalizing aroma of a perfectly roasted leg of lamb wafting through your kitchen, enticing your family and friends to gather around the dinner table. This Mediterranean masterpiece, infused with fragrant garlic and fresh herbs, promises to elevate any occasion—from a cozy family dinner to a festive holiday feast. With just a few simple ingredients and a little patience, you can create a succulent dish that will have everyone asking for seconds. Ready to impress? Let’s dive into the art of roasting a leg of lamb that’s sure to become a cherished favorite!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 leg of lamb (about 5-6 lbs)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking.
- Preheat the oven to 325°F (165°C). Pat the lamb dry with paper towels to remove excess moisture.
- In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper to create a herb marinade.
- Using a sharp knife, make several shallow incisions across the surface of the lamb. This allows the herb marinade to penetrate deeper into the meat.
- Rub the herb mixture all over the leg of lamb, ensuring it gets into the incisions and covers the entire surface evenly.
- Place the lamb in a large roasting pan, fat side up. If available, use a roasting rack to elevate the meat and allow air circulation.
- Insert a meat thermometer into the thickest part of the lamb, making sure it doesn't touch bone.
- Roast in the preheated oven for approximately 20-25 minutes per pound for medium-rare (internal temperature of 135°F/57°C).
- Baste the lamb with its own juices every 30 minutes to keep it moist and flavorful.
- Once desired internal temperature is reached, remove from oven and tent loosely with aluminum foil. Let rest for 15-20 minutes before carving.
- Carve against the grain into thin slices and serve hot, garnishing with fresh herb sprigs if desired.
Tips
- Room Temperature is Key: Always allow your leg of lamb to sit at room temperature for about an hour before cooking. This helps ensure even cooking throughout the meat.
- Pat it Dry: Make sure to pat the lamb dry with paper towels before applying the marinade. This step helps achieve a beautifully browned crust.
- Marinade Magic: For an extra flavor boost, consider marinating the lamb overnight. The longer it sits with the garlic and herbs, the more flavorful it will become.
- Use a Meat Thermometer: To avoid overcooking, use a meat thermometer. Aim for an internal temperature of 135°F (57°C) for medium-rare, and remember that the temperature will rise slightly while resting.
- Baste for Moisture: Basting the lamb with its own juices every 30 minutes not only keeps it moist but also enhances the flavor.
- Let it Rest: After roasting, allow the lamb to rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in tender, juicy slices.
- Slice Against the Grain: When carving, slice against the grain to ensure each piece is tender and easy to chew.With these tips in hand, you’re all set to create a roast leg of lamb that will leave your guests in awe!
Nutrition Facts
Calories: 545kcal
Carbohydrates: 1g
Protein: 40g
Fat: 40g
Saturated Fat: g
Cholesterol: mg
