Roast Leg of Lamb
July 5, 2009 – 7:47 pmA nice Sunday dinner tonight – roast leg of lamb, potato wedges, and roasted broccoli. We’re not to familiar with lamb, so this was an experiment, which we quite enjoyed. I just did a simple kosher salt and pepper rub and roasted it along with the veggies. The meat really benefited from a simple preparation, and I’d be hesitant to try any involved marinade that might mask the nice flavor of the lamb. Of course, since it was just the two of us and a whole leg of lamb, we now have a lot of leftover meat. Any suggestions for how to use it?
Roast Leg of Lamb
Serves 10
1 boneless leg of lamb, tied in butcher’s twine, about 5 lb
1 tbsp kosher salt
1 tsp black pepper
Preheat oven to 435 degrees F. Liberally sprinkle the lamb on all sides with the salt and pepper and pat into the meat. Place on a roasting pan (or if you’re improvising like me, on a cooling rack nested in a foil lined baking pan), and cook at 425 degrees for 20 minutes. Reduce the heat to 300 degrees and continue cooking for about another hour and a half or until the internal temperature reaches 145 degrees for medium rare. Let the roast rest for about 10-15 minutes before carving.
