Roasted Leg Of Lamb

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Roasted Leg Of Lamb

This recipe creates a roasted bone-in leg of lamb centrepiece with a tender texture and juicy blush pink center. Perfect for Sunday roast dinners or special occasions like Easter, Christmas, or Thanksgiving.

Prep Time10

Cook Time1 20

Resting time20

Total Time1 50

Course: Dinner

Cuisine: American

Servings: servings

Calories: 234kcal

Author: Caro Jensen

Ingredients

4 lbs leg of lamb bone in
1 tbsp olive oil
1 tsp salt
1/2 tsp ground black pepper
1 garlic bulb halved, plus 6 cloves halved
3 rosemary sprigs
2 yellow onions peeled and halved
1 cup water

US Customary - Metric

Instructions

Remove the leg of lamb from the fridge 1 hour before cooking.
4 lbs leg of lamb
Preheat the oven to 400F (200C).
Rinse the leg of lamb with water and pat dry it with a paper towel. Cover it with olive oil all around. Season the lamb leg generously with salt and pepper on all sides.
1 tbsp olive oil, 1 tsp salt, 1/2 tsp ground black pepper
With a pairing knife, make 12 incisions on top of the lamb leg (fat side up). Place 1/2 a peeled garlic clove and a small sprig of rosemary into each incision.
1 garlic bulb, 3 rosemary sprigs
Place the seasoned leg of lamb onto a trivet of peeled and halved onions and two garlic bulb halves in a large roasting tray. Add 1 cup of water around the meat (not onto it).
2 yellow onions, 1 cup water
Place it in the oven and roast for 10 minutes for the fat to gain some nice color. After that reduce the heat to 375F (180C). Cook the lamb leg for uncovered for 1 hour for medium with an internal temperature 135-140°F (57-60°C). Check for doneness with a meat thermometer from 1 hour total to make sure it's cooked to your liking (*Notes).
Remove it from the oven, cover it with tinfoil to rest for 20 minutes before serving - don't skip this step!
Carve blushing pink lamb meat off the bone in slices. Serve with lamb gravy and your favorite roast dinner sides.

Notes

Using a meat thermometer is the most reliable way to ensure your lamb is cooked exactly to your liking. Insert the thermometer into the thickest part of the leg, avoiding contact with the bone for an accurate reading.

Medium-Rare: Cook for about 20 minutes per pound until the internal temperature reaches 130-135°F (54-57°C). The result is a pink, juicy center.
Medium: Cook for about 25 minutes per pound until the internal temperature reaches 135-140°F (57-60°C). This gives a slightly blushing pink center with firmer, browned edges—my personal favorite!
Well-Done: Cook for about 30 minutes per pound until the internal temperature reaches 155-165°F (68-74°C). The lamb will be fully cooked and uniformly brown.

Storage: Leftover lamb roast can be stored up to 4 days in an airtight container in the fridge. Alternatively, you can freeze it for up to 3 months.

Nutrition