Roast Leg of Lamb.
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March 1, 2012
Lamb is always nicer served rare or medium rare. There is nothing better than slicing into a beautiful pink leg of lamb, perfect for the Spring table.
- 6 Cloves Garlic
- 1/4 teaspoon of fresh ground Pepper
- 2 tablespoons of olive oil
- 1 (6 pound) boneless leg of lamb tied with butcher twine
Preheat oven to 425°F
Chop herbs and mix with olive oil. Rub all over the lamb. Make small incisions with pairing knife insert garlic cloves. Generously season the lamb with salt and pepper.
Sear lamb in very hot pan till browned all over.
Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings.
Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional half hour (for a 6 pound roast), about 10-12 minutes per pound.
Cook until thermometer reads anywhere from 120-130 degrees. Let sit for 15 minutes before carving.
Serve with lovely roasted potatoes and sauteed spring vegetables.