Roast Leg Of Lamb Recipe
This is an excellent method for roasting a leg of lamb with a variety of vegetables, carrots, onion, and garlic, making a tasty gravy and vegetables of your choice on the side.
Equipment
- Large roasting tin about 1½ inches deep preferably with rack in bottom
Ingredients
- 6 lb leg of lamb
- 2 oz melted butter
- 2 tablespoons olive oil
- 1 large carrot cut into thick pieces
- 1 onion cut into thick pieces
- 4 cloves garlic optional
- 1 cup brown stock
- Salt roast generously
Instructions
- Pre-set your oven to Hot/Very Hot 450°F/230°C/Gas 8.
- Dry your lamb with a kitchen towel; this helps it to brown nicely.
- Place the lamb in the roasting tin with a rack to keep it off the bottom of the pan if you have one. But no worries if you don't, it will still roast fine.
- Brush the lamb with melted butter or use a mix of butter and olive oil, and salt generously on all sides.
- Place roast into the pre-heated oven for about 15 minutes.
- You may want to turn the roast if it is not on a rack, to brown it evenly on all sides.
- Now re-set your oven to Moderate/Medium 350°F/180°C/Gas 4 and continue cooking for about 30 minutes.
- Place your carrots and onions around the lamb. Some recipes suggest putting them in at the start, but I find that they cook before the meat and sometimes burn, so leave them until about 40-45 minutes before the cooking time is up.
- Place the garlic cloves, in their jackets, around the meat 30 minutes before the meat is ready to take out.
- As a rough guide, lamb needs about 1.5 to 2.5 hours per lb., depending on how well done you like it. But taking the internal temperature of the roast is the only way to know for sure.
- For a medium roast with a juicy, pink centre, remove from oven when the internal temperature reads 135°F to 140°F, as measured by a meat thermometer in the thickest part of the meat away from the bone. The roast will rise another 5°F while resting.
- Transfer the roast leg of lamb to a warm plate to rest when it reaches your desired doneness. Allow it to 'rest' for about 30 minutes before carving.
- This is the time that I start to cook the potatoes and green beans on the stove top I serve with the lamb.
- Remove most of the fat out of the roasting pan.
- Add the stock or bouillon and bring to a boil.
- Scrape all the meat juices and mash the vegetables into the stock as it makes a very tasty gravy. Squeeze the garlic out of their jackets if you have cooked these as well, and mash into the gravy.
- Add salt and pepper if needed.
- When ready to serve, strain all the gravy into a sauce boat.
Notes
- Salt the roast generously before placing in the oven.
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As a rough guide, lamb needs about 1.5 to 2.5 hours per lb., depending on how well done you like it. But taking the internal temperature of the roast is the only way to know for sure.
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For a medium roast with a juicy, pink centre, remove from oven when the internal temperature reads 135°F to 140°F, as measured by a meat thermometer in the thickest part of the meat away from the bone. The roast will rise another 5°F while resting.
Nutrition
Calories: 343kcalCarbohydrates: 3gProtein: 45gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 152mgSodium: 275mgPotassium: 728mgFiber: 1gSugar: 1gVitamin A: 1459IUVitamin C: 2mgCalcium: 26mgIron: 4mg
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