Basic Roasted Leg of Lamb Recipe
A leg of lamb is like a blank canvas with the potential for many different masterpieces. Since lamb is enjoyed around the world it can be fun to play with all the ethnic variations - Indian, Moroccan, Greek, etc. For those who have never roasted a leg of lamb a great place to start is with the basic, tried-and-true combination of rosemary and garlic. However, these basic cooking instructions will work for just about any seasoning you choose to put on your lamb leg.
5 - 7 lb Broken Arrow Ranch Dorper Lamb Leg
Salt and pepper
6 cloves garlic, minced
3 sprigs rosemary, fresh, minced
Pre-heat oven to 275°F.
Drizzle and rub olive oil over the lamb leg until lightly coated. Liberally season with salt. Season with pepper to your taste. Mix garlic and rosemary then rub the mixture all over the lamb leg. Place the seasoned lamb leg on a roasting rack in a roasting pan or on a wire rack in a baking sheet. Cook the lamb leg in the oven until a thermometer inserted in the thickest part reads an internal temperature of 125°F for rare, 130°F for medium-rare, or 135°F for medium. Cooking time can be 2-3 hours but actual time varies so much that a thermometer is the only reliable guide. Once cooked to your desired doneness remove the leg from the oven and let rest 30-40 minutes.
Set oven temperature to 500°F. Return the lamb to the high heat oven and roast until the exterior is golden brown, crispy, and irresistible - about 15 minutes. You may wish to rotate the leg a few times for even browning. Once the lamb leg is browned remove it from the oven, serve and enjoy.
Serves 6 - 8
Broken Arrow Ranch
Note: A tip of the hat to Serious Eats for introducing me to the low heat, high heat method that works great on just about every piece of large roasted meat.