To cook a lamb leg, start by taking it out of the fridge about 1 hour before cooking to bring it to room temperature. Then prepare a seasoning or rub, often involving garlic, rosemary, olive oil, and lemon juice or other herbs and spices. Season the lamb well with salt and pepper. You can sear the lamb by broiling it for 5-7 minutes on each side to get a good color, then roast it in the oven at temperatures around 325°F (163°C) until done to your liking. Cooking times typically range around 15-25 minutes per pound, depending on desired doneness (e.g., 130-135°F internal temperature for medium-rare). Insert garlic slices into slits cut into the meat for extra flavor. After roasting, let the lamb rest for about 10-20 minutes before carving to allow the juices to redistribute. Here is a detailed stepwise outline:
- Bring lamb to room temperature for about 1 hour.
- Prepare a rub with garlic, herbs like rosemary and oregano, olive oil, lemon juice, and spices.
- Season lamb with kosher salt and black pepper.
- Optionally sear under a broiler for 5-7 minutes per side to brown.
- Roast in the oven at ~325°F (163°C), about 15-25 minutes per pound depending on desired doneness.
- Use an instant-read thermometer: ~130-135°F for medium-rare, 135-140°F for medium.
- Make slits in the meat and insert garlic slices before roasting.
- Rest the lamb for 10-20 minutes after cooking before carving.
This method gives a flavorful, tender lamb leg with a good balance of herb and garlic aroma. Serving suggestions often include roasted potatoes, gravy, and vegetables. If a recipe with exact ingredient proportions or a specific variation is needed, let me know! This summary is based on contemporary roast leg of lamb recipes from various trusted cooking sources.
