Leg of Lamb

Aug 18

1 min read

For each 5–7 lb leg of lamb:

6–8 cloves garlic, sliced
2–3 tbsp fresh rosemary, chopped
1 tbsp fresh thyme (optional)
Zest of 1 lemon
2 tbsp Dijon mustard (optional, but adds great flavor)
3 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper

1. Prep

Remove the lamb from the refrigerator about 1 hour before cooking. Pat dry with paper towels.

Use a small knife to make about 15–20 small slits all over the meat. Tuck a slice of garlic into each slit.

Mix the rosemary, thyme, lemon zest, Dijon, olive oil, salt, and pepper into a paste and rub it all over the lamb.

2. Roast

Preheat oven to 425°F.

Place the lamb on a rack in a roasting pan, fat side up.

Roast for 20 minutes at 425°F to develop a nice crust.

Reduce the oven to 325°F and continue roasting until the center reaches your desired temperature. (An additional 20 min is all we needed for a 7 lb leg)

3. Internal temperature

Pull the lamb from the oven when it reaches:

125–130°F for rare

130–135°F for medium-rare (recommended)

140°F for medium

The temperature will rise another 5–10 degrees while resting.

For a typical 5–7 lb leg, total cooking time is usually 1½–2 hours, but always go by temperature rather than time.

4. Rest

This is the most important step.

Tent loosely with foil.

Rest 20–30 minutes before carving.

5. Carve

Slice thinly across the grain. If it's bone-in, work around the bone and continue slicing.