A Feast Fit for Royalty: Roast Leg of Lamb Edition

Forget the traditional roast turkey, the glazed ham, or the prime rib. At my table, the star of the show is the leg of lamb; its tenderness and rich flavor are what I crave. Though it might sound daunting, roasting a leg of lamb is surprisingly simple, making it one of the most forgiving cuts of meat to prepare.

Here’s a straightforward, no-fuss recipe for roasting a leg of lamb that will turn out perfect every time.

Quick Tips for the Perfect Roast Leg of Lamb:

Go for Bone-In: A bone-in leg of lamb is not only more flavorful but also adds to the presentation. Request \”market weight\” and ask your butcher to trim it for you.
Marinade? No Need: This cut is tender enough that it doesn\’t require marinating.
Medium-Rare is Key: Roast at 325°F and aim for medium-rare to medium doneness. This typically takes about 20 to 25 minutes per pound.

Essential Ingredients for Your Roast Leg of Lamb:

Bone-in leg of lamb: Though carving can be a bit trickier, the bone enhances the flavor.
Garlic: Adds a rich, buttery seasoning just before roasting.
Rosemary: Infuses the lamb with its aromatic essence.
Olive oil, salt, and pepper: This simple rub is all you need.
Broil First: Start by seasoning the lamb, broiling it on both sides for a nice sear, then top with garlic and rosemary before roasting (loosely covered with foil) for about an hour.

Roasting Temperature and Doneness:

Your personal taste will dictate the doneness of your lamb. I find rare, bloody lamb unappealing, preferring medium-rare to medium for its tender, slightly pink interior.

Here are the temperature guidelines:

Roasting Temperature: 325°F
Rare: 115°F to 120°F (about 15 minutes per pound)
Medium-Rare: 120°F to 125°F (about 20 minutes per pound)
Medium: 130°F to 135°F (about 22 minutes per pound)
Medium-Well: 140°F to 145°F (about 25 minutes per pound)
Well-Done: 150°F to 155°F (about 30 minutes per pound)

These cooking times account for the initial broiling to sear the meat, and include a resting period of at least 15 minutes, during which the lamb continues to cook internally.

Ingredients:

1 bone-in leg of lamb (5 to 7 pounds)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
6 cloves garlic, minced
Leaves from 3 fresh rosemary sprigs, coarsely chopped (about 1 tablespoon)

Preparation:

Remove the lamb from the fridge an hour before cooking to bring it closer to room temperature. Place the lamb on a rack in a roasting pan. Drizzle with olive oil, rub it all over the meat and fat, then season generously with salt and pepper. Position the lamb fat-side down.

Broiling:

Arrange an oven rack so the lamb is close to the broiler element. Broil until the top is seared and browned, about 5 minutes.

Flip and Broil:

Flip the lamb and broil the other side for another 5 minutes.

Seasoning:

Turn off the broiler, set the oven to 325°F, and move the rack to the middle. Rub the top of the lamb with minced garlic and chopped rosemary.

Roasting:

Loosely tent the pan with foil to prevent the garlic and rosemary from burning. Roast for 1 hour.

Check Doneness:

Uncover the lamb and check its internal temperature with an instant-read thermometer in the thickest part, not touching the bone. Aim for 135°F for medium-rare to medium, considering it will continue cooking as it rests.

Resting:

Let the lamb rest for at least 15 minutes before carving. Transfer to a clean cutting board.

Carving:

Make parallel cuts perpendicular to the bone, cutting across the grain. The slices will still be attached to the bone.

Separate Slices:

Turn your knife parallel to the bone, and cut through the slices where they meet the bone, keeping the knife close to the bone for maximum meat yield.