Description
This roasted leg of lamb is a truly show-stopping centerpiece, infused with the aromatic embrace of garlic and rosemary. Its succulent interior and perfectly browned exterior promise a dining experience that is both elegant and incredibly satisfying.
Ingredients
1 boneless leg of lamb (about 5 pounds)
5 cloves garlic (minced)
10 cloves garlic (roughly sliced)
1/4 cup parsley (minced)
5 tablespoons rosemary (chopped)
5 teaspoons kosher salt (or 1 teaspoon per pound of meat)
1 1/2 teaspoons black pepper
2 tablespoons olive oil
1 1/2 cups water
Instructions
Preheat your oven to 450F and position the rack in the center.
Trim excess fat from the inside of the lamb, pat it dry with paper towels, and spread it open on a cutting board. Drizzle with half the olive oil, then season the inside with half the salt, pepper, and rosemary, along with all the minced garlic and parsley.
Roll the lamb into a cylinder and tie it securely with twine every 1-2 inches.
Make small cuts on the lamb’s exterior and tuck in the sliced garlic. Brush the outside with the remaining olive oil and season with the rest of the salt, pepper, and rosemary.
Place the lamb on a wire rack in a roasting pan and add 1 1/2 cups of water to the pan, keeping it below the lamb.
Roast for 15 minutes at 450F, then reduce the oven temperature to 350F. Continue cooking until a thermometer reads 130F for medium-rare after resting. Allow about 15-20 minutes per pound.
Once done, remove the lamb to a cutting board, loosely tent with foil, and let it rest for 10-15 minutes before removing the twine and slicing.
Notes
Make sure to pat the lamb thoroughly dry with paper towels before seasoning. This helps create a better sear on the outside.
Tying the lamb securely with twine helps it maintain a uniform shape, promoting more even cooking throughout.
For the most accurate doneness, use an instant-read meat thermometer. Insert it into the thickest part of the meat, avoiding any large pockets of fat.
The water in the bottom of the pan will create flavorful drippings. You can use these to create a simple pan sauce or gravy if desired.
- Prep Time: 30 minutes
- Cook Time: 2 to 2.5 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A