Yum Yum Recipes
Admin· Yesterday at 11:45 AM ·
Roasted Leg of Lamb
Ingredients:
1 (4-5 lb) leg of lamb, bone-in or boneless
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
2 tbsp fresh thyme, chopped (or 1 tbsp dried)
2 tbsp olive oil
1 tbsp Dijon mustard
Salt and pepper, to taste
1 cup chicken or beef broth
1 lemon, zested and juiced
Vegetables for roasting (optional, such as potatoes, carrots, and onions)
Instructions:
Prepare the Marinade:
In a small bowl, mix together the minced garlic, rosemary, thyme, olive oil, Dijon mustard, lemon zest, lemon juice, salt, and pepper.
Marinate the Lamb:
Place the leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Prepare for Roasting:
If using, arrange chopped vegetables in the bottom of a roasting pan. Pour the broth over the vegetables.
Roast the Lamb:
Remove the lamb from the marinade and place it on a rack in the roasting pan (on top of the vegetables, if using). Roast in the preheated oven for 20 minutes, then reduce the temperature to 350°F (175°C) and continue roasting for an additional 1 to 1.5 hours, or until the internal temperature reaches your desired doneness:
Medium Rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Medium Well: 150-155°F (65-68°C)
Rest the Lamb:
Once cooked to your preference, remove the lamb from the oven and cover it loosely with aluminum foil. Let it rest for about 15-20 minutes before carving. This allows the juices to redistribute, resulting in a juicier roast.
Serve:
Slice the lamb against the grain and serve with the roasted vegetables and any juices from the pan.