Leg of Lamb

How do I cook my leg of lamb to perfection? It‘s really not hard. My biggest recommendation is use a meat thermometer. I never used to use one and thought they were unnecessary until I discovered I was overcooking all my meat. Truly, they are so worth the investment.

Anyway, leg of lamb. One of the most sought after delicacies of lamb. Bursting with flavor and moisture, this cut will surprise you with the way it melts in your mouth.

Prep your leg with seasoning:

Sprinkle with salt and pepper.

If seasoning with whole cloves of garlic puncture meat all over with knife and insert pieces of garlic. (When using garlic powder do not season yet!)

Place the leg, fat side down, in a roasting pan.

Next broil your leg for 3-5 minutes. Flip roast over with fat side up and broil again for 3-5 minutes.

Remove from the oven and reduce the temperature to 325 degrees.

Add any additional seasonings of your choice. I usually add some garlic powder and rosemary at this point. You don't want to add them prior to broiling otherwise the seasonings burn under the high temperature.

Tent your roasting pan loosely with foil.

Bake at 325 degrees for approximately 25 minutes per pound or until internal temperature reaches 145 degrees.

Let rest for 8-10 minutes prior to carving.

Enjoy!

*Lamb has a much pinker tone than beef. Although this cut looks rare it has been prepared to the USDA standard of safe consumption and cooked to an internal temperature of 145 degrees.