»Back to Lamb

Roast Leg of Lamb

In my opinion, lamb cooked rare just has little flavor. It's more like rare beef, so may as well cook beef. I prefer my lamb cooked medium-rare at the rarest to medium much of the time. The lamb flavor is intensified at those temperatures. This recipe comes out medium to well depending on your oven and the size of the leg. You can make sauce or gravy with pan drippings. If you want it more on the medium-rare side, calculate the time per pound down to 25 minutes when you should start testing temperature. Be sure to let it stand 20-30 minutes, lightly covered before slicing.

What you need

1. 4 - 6 lb leg of lamb
2. 6-10 cloves garlic, grated
3. Ground allspice
4. Salt & Pepper
5. Rosemary sprigs

How to make it

1. Preheat oven to 300-325º
2. Remove lamb from refrigerator and bring to room temperature
3. Rub lamb all over with garlic, allspice salt & pepper
4. Place rosemary sprigs in the bottom of a roasting pan, cover with rack and place lamb on top
5. Roast at 300 for about 2 1/2 - 3 hours to an internal temp of about 160º (25-30 minutes per pound)
6. Let stand 20-30 minutes before slicing

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below:

From the families; Merman, Hatch, Huffman, Krull, Deas, Crinella, Walburg