How to Roast a Leg of Lamb
I admit, I do love a nice roasted leg of lamb. Once that’s perfectly pink, juicy, tender and melts in your mouth like buttah. Swoon. I received a sample of lamb from Superior Farms. One of which included this gorgeous leg of lamb. Roasting it was a given. It was to become Father’s Day Dinner. I have a secret for you. Come closer…roasting a leg of lamb is one of the easiest dinner’s you could possibly make. I wouldn’t kid you. Not about food at least ; )
We put together a nice marinade of herbs, oil and citrus. Popped it into a zip top bag (you know I hate doing dishes) and let it do it’s thing. So hard right? When it’s finished having it’s flavor bath we pop it into a French Oven and roast it until it reaches 130 degrees. No more. No less. This was the first time I used the built in probe in my new KitchenAid Range and it worked like a charm. I swear my range does everything but the dishes. I love Ada. I do.
Using a internal meat thermometer will save your meats. If you don’t have one. Get one. And I beg of you, be sure to let your meat “rest” before slicing into it. You don’t want all that flavor to spill out onto the plate by slicing into it too early. Resist. You will be rewarded with juicy, tender, lip-smacking slices of luscious lamb. The. End.
Disclaimer: I was provided with a sample of products from Superior Farms. I was not compensated for this post. Opinions are my own. Always have been. Always will be. I just happen to like a good piece of lamb ; )
Adapted from “LOLA ’S LEG OF LAMB” recipe from Chef Liam Spence, Lola – Seattle, Washington
What You Will Need:
- 1 boneless leg of American lamb
- ½ bunch of oregano - minced
- ½ bunch of rosemary - minced
- 3 tablespoons kosher salt
- 1 tablespoons pepper
- Juice of 2 lemons
- 2 ounces extra-virgin olive oil
What To Do:
- Combine: oregano, rosemary, salt/pepper, lemon juice and olive oil in a small bowl.
- Rub mixture onto lamb. Place lamb into a zip top bag to marinate. Refrigerate for a minimum of 4 hours.
- Preheat oven 325°F. Place lamb into a large French oven, roast leg of lamb until it reaches an internal temperature of 130°F. After lamb reaches 130°F, let it rest for approximately 20 minutes before slicing.