Roasted Leg of Lamb with Rosemary and Garlic
6 - 8 servings In this mouthwatering video, I'm going to show you how to prepare a succulent Leg of Lamb with Rosemary and Garlic that will fire up all your senses and make that Sunday Roast dinner, less chore and more more! Read more This flavorful and tender lamb dish, seasoned with aromatic rosemary and garlic. is perfect for a special occasion, Sunday Roast or a cozy family dinner, and it's surprisingly easy to make! Read less x saved Faceless Chef Resident Chef December 12, 2023 2+ h.120+ min.2/5 2+ h. 120+ min. 2/5 Ingredients: 4 LB of leg of lamb kosher salt (or rock salt)2 sprigs of rosemary10 cloves of garlic Drizzle of olive oil (adjust if needed) 4 LB of leg of lamb kosher salt (or rock salt) 2 sprigs of rosemary 10 cloves of garlic Drizzle of olive oil (adjust if needed) Tools: 1x Chef’s knife1x Cutting Board1x Roast Pan (with rack)1x Cooking Spoon (or regular spoon)1x Food Thermometer (probe)1x Kitchen Towel1x 1x 1x Chef’s knife 1x Cutting Board 1x Roast Pan (with rack) 1x Cooking Spoon (or regular spoon) 1x Food Thermometer (probe) 1x Kitchen Towel 1x 1x Directions: 1. Dry Brining: Dry the lamb: Pat the leg of lamb dry with a kitchen towel. Salt the lamb: Generously coat the lamb with kosher salt (about 1 teaspoon per pound of meat). Refrigerate: Place the lamb on a rack in a roasting pan and refrigerate for at least 24 hours. The lamb is ready when the skin feels tight and dry to the touch. Dry the lamb: Pat the leg of lamb dry with a kitchen towel. Salt the lamb: Generously coat the lamb with kosher salt (about 1 teaspoon per pound of meat). Refrigerate: Place the lamb on a rack in a roasting pan and refrigerate for at least 24 hours. The lamb is ready when the skin feels tight and dry to the touch. 2. Roasting: Preheat oven: Preheat your oven to 190°C (375°F). Prepare the lamb: Wipe off any excess salt from the lamb. Prepare the aromatics: Peel the garlic cloves. Cut small sprigs of rosemary (include a bit of the stem). Stuff the lamb: Use a sharp knife to make small holes all over the lamb. Insert a garlic clove and a rosemary sprig into each hole. (Twist the knife slightly to make bigger holes for easier stuffing). Roast the lamb: Place the lamb in the preheated oven. Roast for 15-30 minutes per pound, depending on your desired doneness. (This recipe recommends around 20 minutes per pound for medium-rare). Check the temperature: Use a meat thermometer to check the internal temperature. * Rest the lamb: Once cooked, remove the lamb from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Preheat oven: Preheat your oven to 190°C (375°F). Prepare the lamb: Wipe off any excess salt from the lamb. Prepare the aromatics: Peel the garlic cloves. Cut small sprigs of rosemary (include a bit of the stem). Stuff the lamb: Use a sharp knife to make small holes all over the lamb. Insert a garlic clove and a rosemary sprig into each hole. (Twist the knife slightly to make bigger holes for easier stuffing). Roast the lamb: Place the lamb in the preheated oven. Roast for 15-30 minutes per pound, depending on your desired doneness. (This recipe recommends around 20 minutes per pound for medium-rare). Check the temperature: Use a meat thermometer to check the internal temperature. * Rest the lamb: Once cooked, remove the lamb from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast. 3. Serving: Carve the lamb and serve with your favorite sides like roasted vegetables, potatoes, and gravy. Tips & Notes: Dry Brining is Key: Don’t skip the dry brining step! It’s essential for a juicy and flavorful roast. Adjust Cooking Time: The cooking time will vary depending on the size of your lamb and your oven. Always use a meat thermometer to ensure the lamb is cooked to your liking. Leftovers: Leftover roast lamb is fantastic in sandwiches, salads, or stews. The video creator suggests making stovies with leftover meat, roasting juices, and baked beans. Dry Brining is Key: Don’t skip the dry brining step! It’s essential for a juicy and flavorful roast. Adjust Cooking Time: The cooking time will vary depending on the size of your lamb and your oven. Always use a meat thermometer to ensure the lamb is cooked to your liking. Leftovers: Leftover roast lamb is fantastic in sandwiches, salads, or stews. The video creator suggests making stovies with leftover meat, roasting juices, and baked beans. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F. Kitchen Guide Beef, Lamb, Venison (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs)135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs) 135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done About the Author: Faceless ChefResident Chef # 4 34 Followers Published Recipes: 24Av. Recipe Evaluation: Member since: 2023-10-17 Published Recipes: 24 Av. Recipe Evaluation: Member since: 2023-10-17 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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