Are you afraid of roasting meat? Especially cuts like a leg or lamb shoulder? Well, don’t be. In fact, they are easy once you know the right method and technique. The one thing that gave me confidence in roasting was buying my meat thermometer. In fact, I highly recommend you buy this one. This takes the guesswork out. It means that you don’t have to calculate the meat and the cooking time. Also, it means you don’t have to open the oven door every time to check on it. In addition, the best thing is that you are not stressed anymore.
How to roast a leg of lamb
Marinade – In a small bowl, combine butter, garlic, thyme, rosemary, salt, and pepper Lamb – Trim excess fat off the lamb and pat dry on all sides.Pro tip – If the lamb is wet, the marinade will slide off the meat as soon as it starts cooking. If the meat is frozen, ensure it is thawed for at least an hour before marinating. Season the lamb with salt and pepper. Then, marinate it with the garlic butter marinade.Pro tip – Leave to marinate for an hour on the counter or up to 12 hours in the fridge. This recipe can be roasted even without marinating, but it is always recommended if you have the time.
Preheat the oven to 350°F / 180°C / Gas mark 4 Place the leg of lamb in a roasting pan on the roasting rack.Pro tip – If you’re using a thermometer like me, add it in the center of the thickest part of the meat. Add 1/4 cup water to the roasting rack.Pro tip– adding the water will prevent the melted butter marinade from burning/smoking as it drips into the pan.
Roast until you reach the desired temperature of doneness.– Medium rare – between 130 F to 135 F, approximately 20 minutes per pound. Medium – between 135 F to 140 F, approximately 22 to 23 mins per pound and Medium well – between 145 F to 150 F, approximately 25 minutes per pound Well Done is between 155 to 165 F, approximately 30 minutes per pound. When the thermometer reaches your desired temperature, remove the lamb from the oven. Loosely tent it with aluminum foil and let it rest for at least 15 minutes before slicing. In the meantime, make the gravy.
Gravy
Place the roasting pan over medium heat and add the stock. Deglaze the pan by scraping off as much as you can from the pan.Pro tip – Use a wooden or silicone spatula so you don’t ruin our roasting rack. Do not scrape the burnt black parts just to avoid adding a burnt taste to the gravy. Add the flour and continue to cook until it thickens. Strain through a sieve or mesh to remove all the unwanted herbs, etc. Serve alongside the meat.
Frequently asked questions
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Make the garlic herb marinade – 10 mins Marinate the lamb – 15 mins up to 12 hours. Roast the lamb – 60 to 90 mins Rest the lamb – 15 mins Make gravy – 10 mins
Lamb tacos – Shred the lamb roast and season it with Moroccan spices like cumin, coriander, cinnamon, and paprika. Serve the flavorful lamb in warm tortillas with a refreshing mint yogurt sauce, pickled red onions, and chopped fresh herbs. Lamb roast platter – Arrange sliced lamb roast on a large platter with roasted vegetables like carrots, bell peppers, and zucchini. Add a side of fluffy couscous and a drizzle of tahini sauce for a Mediterranean-inspired feast. Lamb sliders – Slice the lamb roast and place it on slider buns. Top with caramelized onions, arugula, and a dollop of tzatziki or hummus for a delicious, elegant finger food option. Lamb and feta flatbread – Spread a thin layer of tomato sauce on a store-bought flatbread or pizza dough. Top it with sliced lamb roast, crumbled feta cheese, red onion slices, and Kalamata olives. Bake until the crust is crispy and the cheese is melted. Greek-style lamb gyros – Serve sliced lamb roast wrapped in warm pita bread with fresh tomatoes, red onions, cucumbers, and a generous drizzle of tzatziki sauce. It’s a classic and mouthwatering Greek street food dish. Lamb roast spring rolls – Shred the lamb roast and roll it with shredded carrots, bean sprouts, and fresh herbs in rice paper wrappers. Serve the spring rolls with a sweet and savory dipping sauce. Lamb and potato hash – Dice the lamb roast and sauté it with cubed potatoes, onions, and bell peppers until crispy and golden. Top with a fried or poached egg for a hearty brunch or dinner option. Lamb roast salad – Slice the lamb roast and serve it over a bed of mixed greens with roasted beets, goat cheese, candied nuts, and a tangy balsamic vinaigrette. Lamb roast curry – Make a rich and flavorful curry by simmering sliced lamb roast in a fragrant sauce made with coconut milk, curry spices, tomatoes, and onions. Serve with steamed rice and naan bread for a comforting and delicious meal. Lamb roast crostini – Thinly slice and place the lamb roast on toasted baguette slices. Top with whipped goat cheese, a drizzle of honey, and a sprinkle of chopped fresh rosemary.
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