How to Cook Leg of Lamb
Hello friends, today I want to share with you how I cook a perfect Leg of Lamb. It is easy to prepare and a delicious meal to feed your entire family! A perfect meal to celebrate the Holidays! Cut it thin for sandwiches or in slices to eat. Either way, this recipe is sure to make you love lamb!
- 1 Leg of Lamb (the Chef's leg was about 4 ½ pounds)
- About 1 ½ cup Fresh Parley
- 4 to 5 Garlic cloves, plus 4 to 5 more to insert inside the leg
- 2 ounces Pine Nuts
- 2 ounces Almonds
- 1 tablespoons Fresh Thyme leaves
- 1 tablespoons Rosemary leaves
- ½ cup Garlic Olive Oil
Preheat Oven to 375°F
- Process all the ingredients to a fine and fairly liquid paste.
- Tie the leg of lamb like the chef did in the video. Process to insert a few garlic cloves sliver using a pairing knife. Rub the lamb on both sides with the olive oil paste above.
- Bake at 375°F or until the temperature reach your desired doneness.
- Do not gauge your cooking only using your timer. Be sure to insert a meat thermometer and get as close as possible to the bone without touching it.
- Rare: 115 - 120°F.Medium-Rare: 125°F.Medium: 130°F.Medium-Well: 145°F.Well Done: 150°F.
- Be sure to let it rest at least 20/30 minutes before cutting it!
You can find the items below used in making this dish at our online store!
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I want to know how long is the cooking time for this dish?I am making this dish and I am so glad I found this recipe on google and it was the first one that popped out on my screen.
I am so excited for the outcome.Thank you chef and more power to you!Merci beaucoup!Dans l’attente.
It all depends on the size of your roast and how you would like your meat to be cooked. Be sure to use a thermometer to check. It could take from 90 to 120 minutes for a 5 pounds roast! 😊
Chef, that rub is the most flavourful thing my lady and I have ever made, and we thank you for it. Every week we make another one of your recipes, and we have never once been disappointed. We have learned an incredible amount from you, to the point where we can easily make our own sauces and recipes with confidence.
We are scaling up this particular recipe by popular demand…we intend to do a WHOLE roast lamb in a wood-fired barrel pit for a large family gathering this summer, and lemme tell you, that rub is going to come in handy! Thank you so much for the first-class education!
Could this recipe be used for a bone-in leg of venison?
Yes indeed! 😊
Well as I said on the youtube channel, I cooked this for New Years Eve. It was delicious tender and just great. I cooked it with hassle back potatoes and honey glazed carrots. The lamb though was hands down the star of the show. Thank you so much for posting it when you did, I was looking for recipes for the lamb when I seen your video.
My only regret is I never took any pictures to add to this comment, and my FB page.
So glad you liked it! Thank you for taking the time to write a nice comment! 😊
You changed my approach to cooking. I’ve always loved the science and the art of cooking and baking. During one of several of your cooking classes in Ft Lauderdale. I let my senses take over ( as you so nonchalantly mentioned several times 😏). You were so blasé about it. At that instant I took a deep breath and just let it go. As I took in that finale breath and trusted all of my senses at once, I totally knew at that moment… I would always know when it was ready.
Thank you, for: My epiphany!