Roast Leg of Lamb
Servings: 8 servings
Ingredients
- 1 leg of lamb bone-in 5 to 7 pounds
- 6 cloves garlic sliced thinly
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh thyme chopped
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- salt and pepper to taste
Instructions
- Take the bone-in leg of lamb out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour before roasting. Preheat your oven to 375°F.
- Pat the leg of the lamb dry with paper towels to remove any excess moisture. This helps the seasoning stick better and promotes better browning during roasting.
- With a sharp knife, make small slits all over the lamb. Insert the sliced garlic into the slits.
- Mix the chopped rosemary, thyme, olive oil, Dijon mustard, salt, and black pepper in a small bowl to make a flavorful herb rub.
- Rub the herb mixture all over the lamb, making sure to coat it thoroughly, including the nooks and crannies. This will infuse the meat with aromatic flavors.
- Place the seasoned leg of lamb on a roasting rack in a roasting pan, bone-side down. The roasting rack elevates the meat and circulates hot air around it, promoting even cooking.
- Roast the lamb in the preheated oven for about 1.5 to 2 hours, depending on your desired level of doneness. Use a meat thermometer inserted into the thickest part of the meat, away from the bone, to check the internal temperature. For medium-rare, aim for around 135°F (57°C), and for medium, around 145°F (63°C). Keep in mind that the temperature will rise a few degrees while resting.
- Once the lamb reaches your desired level of doneness, remove it from the oven and tent it loosely with aluminum foil. Allow the lamb to rest for about 15 to 20 minutes. Resting allows the juices to redistribute, making the meat more tender and flavorful.
- Carve the roasted bone-in leg of lamb and serve it with your favorite side dishes.
Notes
Cooking times may vary depending on your oven and the size of the lamb leg, so it's always a good idea to use a meat thermometer to ensure accurate doneness.