Roast Leg of Lamb

Steps on how to prepare a Roast Leg of Lamb recipe

Time

2 hour 10 minutes

Servings

1

Calories

9.1

    Ingredients

  • 1 leg of lamb (about 5 lbs)
  • 3 garlic cloves, slivered
  • 1/2 cup fresh lemon juice
  • 1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons some fresh sprigs rosemary
  • 1 1/2 teaspoons black pepper, coarsely ground
  • coarse salt

    How to make it

  1. 1. STEP

    Remove lamb from refrigerator 1 hour before roasting.

  2. 2. STEP

    Preheat oven to 400°F/200°C/Gas 6.

  3. 3. STEP

    Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.

  4. 4. STEP

    Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If youre using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made.

  5. 5. STEP

    Place lamb, fat side up on a rack in an uncovered pan.

  6. 6. STEP

    Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.

  7. 7. STEP

    When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving.

  8. 8. STEP

    If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesnt touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while its roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.

    Ingredients

  • 1 leg of lamb (about 5 lbs)
  • 3 garlic cloves, slivered
  • 1/2 cup fresh lemon juice
  • 1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons some fresh sprigs rosemary
  • 1 1/2 teaspoons black pepper, coarsely ground
  • coarse salt

    Tags

    MEAT

    ROAST

    OVEN

    < 4 HOURS

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