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!
Recipe Video
Recipe Ingredients
- 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
Recipe Instructions
Preheat Oven to 375°F
- Process all the ingredients to a fine and fairly liquid paste.
- Tie the leg of lamb as the chef did in the video. Process to insert a few garlic clove slivers 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!
Pro-Tips
Pro-Tip
Bring the leg closer to room temperature before roasting, especially if it has been very cold in the fridge. A more even starting temperature helps the roast cook more evenly from edge to center. That means less overcooked outside and a better medium-rare middle. Also, when you insert the garlic slices, do not pack them in like you are hiding treasure. Space them naturally around the lamb. You want flavor throughout the side of the lamb, not one shocking bite that tastes like a garlic clove with opinions.Bonus Pro-Tip
Do not underestimate the value of trimming only what needs trimming. Too much fat can make lamb seem gamy, but a little fat helps keep the roast moist and flavorful. Always leave some fat in place instead of turning the lamb into a science project. And when you carve the lamb, use a long sharp knife and relax your hand. This is not arm wrestling. Let the knife do the work. Thin slices, gentle pressure, and patience. That is how you get tender lamb that “cuts like butter”.And friends, if you make this roasted leg of lamb recipe, please rate it ★★★★★ and leave a comment telling us how your lamb turned out. Did you serve with lamb and gratin? Did you go with asparagus? Did somebody ask for seconds before you even sat down? We want to hear all about it!
