Roasted Leg of Lamb
INGREDIENTS
- 1 leg of lamb (about 4-5 lbs)
- 2-3 tablespoons olive oil
- 4-5 cloves garlic, minced
- 2-3 sprigs fresh rosemary, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Lemon wedges (optional, for serving)
- Traditional mint sauce (optional, for serving)
INSTRUCTIONS
- Remove the lamb from the refrigerator about 1 hour before roasting to allow it to cook evenly.
- Pat the lamb dry and rub it all over with olive oil. Make small slits in the meat and tuck in minced garlic and fresh rosemary. Season generously with salt and pepper.
- Preheat the oven to 425℉. Place the lamb on a rack in a roasting pan. Roast at 425℉ for 15-20 minutes to develop a nice crust.
- Reduce the oven temperature to 350℉ and continue roasting until the desired doneness is reached when checked with a meat thermometer:
- Rare: 125℉ (about 15 minutes per pound)
- Medium-rare (ideal): 130-135℉
- Medium: 140-145℉
- After removing the lamb from the oven, allow it to rest for 15-20 minutes before slicing.
- Slice against the grain and serve with pan juices, a squeeze of lemon, or traditional mint sauce.
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