How to Cook a Leg of Lamb
Directions
- 1Stab the leg of lamb evenly down to the bone with a small knife, about 2 and a half inches apart, and then stick your finger in the holes.
- 2Drizzle a little olive oil over the lamb.
- 3Season the lamb with salt and pepper, rubbing it all over.
- 4Prepare the garlic by pulling off rosemary leaves and running a knife down the length of an anchovy, then cutting it in half.
- 5Grab a little bit of garlic, rosemary, and anchovy and stick it into the holes in the lamb.
- 6Prepare a trivet in a tray underneath with one or two chunky bits of carrot, a couple of celery stalks, and a couple of onions.
- 7Add a bit of extra herb if desired to the trivet.
- 8Pour a glass of water into the tray to catch the lamb juices.
- 9Take the leg of lamb out of the fridge at least one or two hours before roasting.
- 10Preheat the oven to 220 degrees Celsius.
- 11Place the leg of lamb directly onto the top bars of the oven with the tray underneath.
- 12As soon as the oven is closed, turn the temperature down to 180 degrees Celsius (350 Fahrenheit).
- 13Roast the lamb until it reaches an internal temperature of about 63 degrees Celsius for medium-rare (approximately 1 hour and 10 minutes) or 83 degrees Celsius for well-done (approximately 2 hours and 10 minutes).
- 14Let the roasted legs of lamb rest for at least half an hour.
- 15Carve the lamb using a sharp, long carving knife with long movements.
Ingredients
- leg of lamb
- olive oil
- salt
- pepper
- garlic
- rosemary
- anchovy
- 1 or two chunky bits of carrot
- 2 little stalks of celery
- 2 onions
- extra herb
- 1 glass water
Equipment
small knifetrayovencarving knife
Tips
- Do not take the lamb directly from the fridge to the oven; let it sit out for one or two hours beforehand.
- Roast the leg of lamb directly on the oven bars with a tray underneath for 360-degree roasting.
- Preheat the oven to 220 degrees Celsius, then reduce to 180 degrees Celsius (350 Fahrenheit) as soon as the oven is closed.
- Rest the leg of lamb for at least half an hour after roasting to allow the heat to penetrate and redistribute.
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